سامانه همایش های موسسه پژوهشی علوم و صنایع غذایی

صفحه اصلی / سومین همایش ملی پژوهش های کاربردی امنیت غذایی: فرآوری، ایمنی و سلامت

Multidimensional Sensory Profiling and Colorimetric Evaluation of Flavored Matcha-Based Functional Beverages: An Enhanced Maltodextrin–Inulin Matrix Approach

نویسندگان :

Mona Kaveh¹ Azadeh Khiabani²

1- موسسه پژوهشی علوم و صنایع غذایی 2- موسسه پژوهشی علوم و صنایع غذایی

کلمات کلیدی :

Matcha Green Tea،Camelia Sinensis،Temporal sensory evaluation،Time Intensity،QDA،Functional Drink

چکیده :

Matcha is a finely milled powder derived from the Tencha cultivar of Camellia sinensis, traditionally cultivated in Japan’s Aichi Prefecture, and is renowned for its high concentration of bioactive compounds with strong antioxidant properties. This study focused on the characterization of Matcha green tea powder and its application in flavored functional beverage formulations. Initially, the physicochemical properties of Matcha powder were analyzed, using: water activity, water solubility index, water holding capacity, pH, Brix, total phenolic content, and antioxidant capacity (p < 0.05). Based on these findings, six beverage samples were formulated: one classic Matcha and five flavored variants (coconut, almond, cinnamon, ginger, and cardamom). These samples were subjected to colorimetric analysis and comprehensive sensory evaluation, including static methods—hedonic testing and quantitative descriptive analysis (QDA)—and dynamic assessment of time intensity (TI), with a focus on grassy flavor notes. The flavored beverages, particularly the almond variant, achieved significantly higher overall liking scores compared to the unflavored control (p < 0.05). QDA results indicated a reduction in grassy taste intensity and improvements in freshness, sweetness, and flavor balance. TI testing confirmed the masking effect of specific flavorings on grassy undertones, while colorimetric data revealed enhanced brightness and visual appeal. The strategic incorporation of flavorings, combined with a tailored matrix of maltodextrin and inulin, significantly improved sensory acceptance. Upon reconstitution, the powdered beverage delivers a bioactive-rich formulation with added prebiotic benefits from inulin, offering a promising approach to enhance consumer satisfaction and expand the market potential of Matcha-based functional drinks.