通過基元語素的提取、整理、分類和定義,設(shè)定組合術(shù)語的構(gòu)詞規(guī)則,是完善感官術(shù)語的關(guān)鍵工作。本文在GB/T14487—2017《茶葉感官審評術(shù)語》基礎(chǔ)上共提煉出137個(gè)基元語素,包括外形、葉底48個(gè),色澤17個(gè),香氣46個(gè),滋味13個(gè),程度13個(gè),并對這些基元語素進(jìn)行了英文和日文釋義?;趯Z素術(shù)語構(gòu)成及語義的分析,結(jié)合茶葉感官審評實(shí)際經(jīng)驗(yàn),繪制完成中國茶葉顏色輪、滋味輪、香氣輪及風(fēng)味輪。
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