فهرست نشریات علمی دسترسی آزاد ایران

The torch ginger flower is a promising beverage ingredient because of its abundant antioxidants and appealing sensory characteristics. Nevertheless, the inclusion of other organic substances can enhance the pungent odor and flavor of the torch ginger flower tea, as well as intensify its vibrant red hue. The objective of this study is to provide a detailed description of the sensory characteristics of torch ginger flower tea infused with black tea, lemongrass, lime, and lemon, and to assess the level of customer satisfaction. We performed consumer acceptability and descriptive analysis tests on five samples of torch ginger flower tea. The teas infused with lime (K4) and lemon (K5) show nearly identical attributes, however the remaining teas display variations in sample characteristics, including quality, taste (sweet and sour), bitter aftertaste, aroma (floral, green, fruity, fermented), and flavor (floral, green, fruity, fermented). The PCA biplot indicated that the combination of PC1 and PC2 explained 47.30 and 31.23% of the total variation, respectively, resulting in an overall explanation of 78.53%. PC 1 primarily exhibited a sour taste, followed by a bitter aftertaste. PC 2 assesses the characteristics of sweet taste, fermentation scent, and fermentation flavor. The data analysis revealed the presence of two distinct clusters. Cluster 1 consisted of 148 panelists, whereas Cluster 2 included only two panelists. The combination of torch ginger flower tea and black tea (referred to as K2) was preferred by 98.6% of the panelists and received the greatest level of consumer acceptance.