Optimization and flavor characterization of milk tea formulated with large-leaf yellow tea and tangerine peel: A combined fuzzy mathematical, response surface, and multimodal sensory approach

This study optimized a milk tea formulated with large-leaf yellow tea (LYT) and tangerine peel and explored its flavor characteristics and potential flavor contributors. The optimal formulation (OPF) was obtained using a fuzzy mathematical response surface model. E -nose analysis showed that the OPF exhibited a well-balanced roasted, fruity, and milky aroma profile. Sensomics analysis identified six important volatiles (OAV > 1) that may be responsible for the dominant woody, fruity and roasted aromas. Ingredient contribution analysis indicated that LYT powder primarily provided roasted aroma, tangerine peel powder contributed fruity and woody aromas. E -tongue and computer vision analyses indicated that the OPF had a rich taste profile and balanced color characteristics. Moderate catechin retention reconciled functional properties with sensory palatability. Consumer validation verified high acceptance for the OPF. These findings link formulation parameters to perceptual and chemical drivers, supporting value-added utilization of LYT in beverages.