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

Matcha, a finely milled powder derived from the Tencha cultivar of Camellia sinensis, traditionally cultivated in Japan's Aichi Prefecture, is distinguished by its high levels of bioactive compounds, particularly catechins and polyphenols with potent antioxidant activity. This study aimed to characterize Matcha powder and evaluate its application in functional powdered beverage formulations. Physicochemical analyses of Matcha powder revealed water activity (۰.۳۲ ± ۰.۰۱), water solubility index (۷۸.۴±۲.۱%), water holding capacity (۲.۶±۰.۲ g/g), pH (۵.۸±۰.۱), Brix (۳.۲±۰.۲°), total phenolic content (۱۴۲.۶±۳.۵ mg GAE/g), and antioxidant capacity (DPPH inhibition: ۸۹.۳ ± ۲.۷%). Based on these results, six beverage samples were formulated: one control (classic Matcha, containing ۵% Matcha, ۴۰% maltodextrin, ۲۵% inulin, ۲۸% foamer, and ۲% stevia) and five flavored variants (coconut, almond, cinnamon, ginger, and cardamom), each containing ۱.۵% natural flavoring in addition to the base matrix. Colorimetric analysis showed increased brightness in flavored samples, with the almond variant exhibiting the highest L* value (۶۸.۲±۱.۱) compared to the control (۶۲.۵±۱.۳). Sensory evaluation included hedonic testing (۹-point scale), quantitative descriptive analysis (QDA), and time-intensity (TI) profiling focused on grassy flavor perception, conducted by a trained panel of ۳۰ participants. Statistical analysis was performed using one-way ANOVA followed by Tukey's HSD post-hoc test to determine significant differences among treatments (p<۰.۰۵). The almond-flavored sample achieved the highest overall liking score (۸.۱±۰.۳), significantly surpassing the control (۶.۴±۰.۴). QDA results indicated a marked reduction in grassy taste intensity (۳.۲±۰.۲ vs. ۵.۶±۰.۳), alongside improvements in freshness (۷.۸±۰.۲), sweetness (۷.۲±۰.۳), and flavor balance (۸.۰±۰.۲). TI analysis confirmed the masking effect of specific flavorings on grassy undertones, while the incorporation of maltodextrin and inulin contributed to improved mouthfeel and prebiotic functionality. Upon reconstitution, the powdered beverage delivers a bioactive-rich formulation with enhanced sensory appeal and added health benefits, offering a promising strategy to increase consumer acceptance and market potential of Matcha-based functional and prebiotic drinks.

کلیدواژه ها:

Matcha Green Tea ، Prebiotic ، Temporal Sensory Evaluation ، Functional Drink ، Time Intensity ، QDA