Formulation optimization and flavor quality assessment of ginger tea

Ginger (Zingiber officinale Roscoe) is a characteristic economic crop with both medicinal and edible functions. The aroma and bioactive compounds in ginger tea are primarily derived from ginger. Developing a novel ginger tea with a rich aroma and distinctive flavour represents an important approach to adding value to ginger. In this study, the formulation of ginger tea was systematically optimized through single-factor experiments and response surface methodology. The sensory quality of the product was significantly improved, with the optimal formula consisting of 3.5% ginger, 7.5% black tea, 3.9% donkey-hide gelatin, and 3.8% β-cyclodextrin. Compared with commercial counterparts, the developed ginger tea exhibited a delicate texture, uniform consistency, and reddish-yellow colour. In terms of aroma profile, the homemade ginger tea contained 43 volatile compounds, with terpenes being the most abundant (87.80% of the total), primarily including zingiberene (36.22%), α-curcumene (18.84%), and β-bisabolene (13.87%). Moreover, the optimized ginger tea was characterized by a distinctive ginger flavour, moderate sweetness and spiciness, and a pleasant taste. This study provides a theoretical basis for optimizing ginger tea formulations and offers a promising strategy for the comprehensive utilization of high-value ginger products, thereby supporting the high-quality development of the ginger processing industry.

# Agriculture (General) # Nutrition. Foods and food supply # Ginger tea # Formula optimization # Response surface methodology # Volatile compounds # Flavor quality

Shouhui Wei, Qiao Tan, Weining Wei, et al. (2026). "Formulation optimization and flavor quality assessment of ginger tea". Journal of Agriculture and Food Research. https://doi.org/10.1016/j.jafr.2026.102977