Applying Check‐All‐That‐Apply to Enhance Napping‐Ultra Flash Profile Correlation Analysis of Volatile Flavor Compounds and Sensory Qualities in <scp> <i>Chrysanthemum morifolium</i> </scp> (Chuju) Concentrate Processed by Different Methods

ABSTRACT In this study, the CATA questionnaire combined with Napping's sensory analysis method was used to conduct sensory analysis on 15 concentrated samples. Then, their volatile flavor compounds were quantified by GC–MS, and the two results were correlated by PCA and MFA. The results indicated that the heightened hedonic rating of C. morifolium (chuju) concentrate was partly due to its transparent appearance and distinct flavor profile, including traditional scent associated with Chinese medicine and its appealing aromas. The content of γ ‐serine in the original tea soup is 14.73 (10 −5 mg/L), accounting for more than half of the total component content and playing a major role in characterizing herbal flavor. The pleasant taste and good flavor of the concentrate may be attributed to the volatile compounds that only appear in the freeze concentration process, such as α ‐santalol, geranylacetone, and 2‐phenyl‐2‐propanol, especially butylated hydroxytoluene, which accounts for nearly half of the content in the vacuum freeze concentration process. Conversely, the bitterness observed in the concentrate, associated with low likability, is correlated with high levels of methylcyclohexanone 2,4‐decadiena (trans, trans).