A sensory evaluation on the formulation optimization of the herbal tea from honeysuckle and rose by single factor and orthogonal tests
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Abstract
The objective of this study was to produce an innovative type of optimized formulation of the herbal tea. The study utilized honeysuckle (Lonicera japonica Thunb.) and rose (Rosa rugosa Thunb.) as raw materials, along with white granulated sugar and citric acid. The optimal formula of the herbal tea was determined through single factor and orthogonal tests based on the sensory score. The results demonstrated that the combination of 7.5% of honeysuckle concentrate, 2.5% of rose concentrate, 14% of white granulated sugar, and 0.08% of citric acid was the optimal formula of the herbal tea. The beverage yielded by this formula boasted a bright color, moderate sourness and sweetness, and an appealing fragrance from honeysuckle and rose. In addition to having a distinctive flavor, it also serves as a healthy and nutritious form of herbal tea. Furthermore, this formula provides a new avenue for the development and utilization of honeysuckle and rose.
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References
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