2.3.2. Quantitative descriptive analysis (QDA) of the aroma

Based on the traditional sensory evaluation, we evaluated the aroma profiles of the three grades of HPBT. All assessors have previously undergone specific training to identify, describe and quantify different aroma characteristics. Subsequently, we selected six aroma quality descriptors that best represented the common aroma qualities, including fruity, floral, sweet, roasted, fresh, and pekoe. Finally, a 5-point rating scale(0 denoted non-existent, 3 represented medium intensity, and 5 signified very strong) was employed to evaluate the aroma attributes of each sample according to our previous research (Chen et al., 2023; Ouyang et al., 2024). The sensory attribute intensity was based on the average ratings given by the seven panelists.