Study on the flavour characteristics of rattan tea liqueur based on sensory evaluation and electronic nose analysis
Year: 2026
Type: article
Abstract: As a traditional Chinese alcoholic beverage with profound historical and cultural significance, the herbal liqueur is renowned for its nutritional diversity, varied styles, and health-promoting properties, demonstrating a broad market potential. This study innovatively explores the application of Ampelopsis grossedentata (rattan tea) in herbal liqueur production to enhance its utilisation value and develop novel products. Using rattan tea and strong-flavour Baijiu as raw materials, the effects of solid-to-liquid ratio (1 : 4–1 : 12 g·mL–1), ethanol concentration (36–48% vol), extraction time (25–45 min), and temperature (45–65 C) on flavonoid content and sensory quality were systematically investigated through single-factor and orthogonal experiments. Optimal extraction conditions were determined as follows: solid-to-liquid ratio of 1 : 8 g·mL–1, ethanol concentration of 42% vol, extraction duration of 33 min, and temperature of 55 C. Under these conditions, the resulting liqueur exhibited an ethanol content of 40.4% vol, total acid of 1.6 g·L–1, total sugar of 12.6 g·L–1, dry extract of 0.65 g·L–1, and dihydromyricetin (DMY) content of 8 g·(100 g)–1. The product achieved a sensory score of 90/100, characterised by a clarified pale-green appearance, rich aroma, and retention of the rattan tea distinctive flavour profile. These findings provide a theoretical foundation for optimising the production of functional herbal liqueurs and advancing the rattan tea-based product innovation.
Source: Czech Journal of Food Sciences
Institution: Sichuan University of Science and Engineering
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $609
OpenAlex ID: W7204205385