This study utilized chestnuts and black tea as raw materials to determine the optimal fermentation conditions for a chestnut-black tea composite fermented beverage through single-factor experiments and orthogonal experimental designs,with sensory evaluation scores and tea polyphenol content as key comprehensive indicators.The results indicated that the optimal fermentation parameters were as follows:15％chestnut pulp addition,50％black tea juice addition,fermentation temperature of 36℃,and fermentation duration of 42 hours.Under these conditions,the sensory evaluation score reached 90.2,and tea polyphenol content was 1303.89 mg/L.The resulting beverage exhibited a reddish-brown,translucent appearance,featuring a rich black tea aroma with a subtle chestnut fragrance,a smooth taste,and no sedimentation,presenting a novel fermented tea beverage with distinct chestnut flavor characteristics.
As consumer demand for tea beverage sensory experiences rises,flavor pairing theory becomes a key scientific basis for tea beverage innovation.This paper explores how the theory supports tea beverage blending by analyzing volatile compounds and their interactions,involving three key principles:shared flavor compounds,contrast,and synergy.Its implementation includes identifying aroma characteristics of raw materials,key aroma compounds and their senasory thresholds,and using data analysis and machine learning algorithms.Through application cases such as Ju-hong Tea,Osmanthus Black Tea,Polygonatum Pearl Milk Tea,and Blended Peach Oolong Tea,this study shows the theory's practical results in tea beverage innovation.Flavor pairing theory provides strong momentum and abundant inspiration for innovation and upgrading in tea beverage products.It helps the tea beverage industry develop towards diversification and personalization,meets consumers'diverse taste preferences,enhances product competitiveness,and promotes industry progress.
Food labels are an essential means for consumers to obtain accurate information about food products.With the growing public awareness of food safety and health,the accuracy and standardization of labeling have become increasingly important.Based on the new requirements of the National Food Safety Standard—General Rules for the Labeling of Prepackaged Foods(GB 7718-2025)and the Administration Measures for Food Labeling Supervision(Order No.100,2025),this paper analyzes and interprets the specific rules for domestic prepackaged tea food labeling in combination with the characteristic attributes of tea products.It further proposes recommendations for optimizing the management of tea food labels,providing practical guidance and references for the standardized application of food labels in the tea industry.
This study analyzed the sensory quality and physicochemical composition of 29 commercially available flavored tea beverages, including fruit juice-flavored tea drinks, milk tea and and milk-flavored beverages, carbonated tea drinks, and other flavored tea products, with the aim of providing consumer guidance for product selection. The analysis incorporated sensory evaluation, price, shelf life, and food additives, combined with the assessments of tea polyphenols, caffeine, free amino acids, and pH values. Results showed significant differences in tea polyphenol and free amino acid contents across different types and brands of flavored tea beverages. Most products exhibited weak or indistinct original tea flavor. Edible flavoring agents were added to 28 beverages to enhance their aroma. The pH values ranged from 2.90 to 6.70, with considerable variation in the type and concentration of additives used among different products. Milk tea and milk-flavored tea beverages exhibited significantly higher levels of tea polyphenols and amino acids compared with other beverage categories.
Using Shoumei and Gongmei white tea and aged tangerine peel(both newly aged and old aged tangerine)as raw materials,this study optimized the extraction parameters of white tea and aged tangerine peel,developed compound beverages,and evaluated their sensory quality.The optimal ratio of white tea to aged tangerine peel was determined to be 7∶3,with 4％added for taste adjustment.It is hoped that this paper could provide a certain reference for the development of white tea and tangerine peel composite tea beverages.
