Sensory Characterization and Process Optimization of a Song Dynasty Herbal Beverage Based on White Cardamom and Nutmeg Using Response Surface Methodology

Traditional Chinese “cooked water” beverages prepared from aromatic and medicinal plants were widely consumed during the Song Dynasty. However, their formulations have rarely been quantitatively optimized using modern approaches. In this study, a traditional cardamom-based cooked water recorded in Shilin Guangji was reconstructed and optimized into a double-cardamom formulation containing white cardamom (Amomum kravanh), nutmeg (Myristica fragrans), licorice (Glycyrrhiza uralensis), and Acorus tatarinowii. Single-factor experiments were first conducted to evaluate the effects of ingredient ratios and addition levels on sensory quality. Response surface methodology with a Box-Behnken design was then used to investigate the interactions among the white cardamom-to-nutmeg ratio, licorice addition, and A. tatarinowii addition. The regression model was highly significant (p < 0.0001) with R2 = 0.9902. The optimal formulation consisted of a 1:1 ratio of white cardamom to nutmeg (2.5 g each/250 mL), 2.5 g/250 mL licorice, 0.9 g/250 mL A. tatarinowii, and 3.0 g/250 mL honey. The predicted sensory score was 86.4, while experimental validation yielded 86.5, with a relative error of 0.12%. These findings demonstrate the feasibility of quantitatively standardizing a traditional Song Dynasty herbal beverage and provide a basis for its contemporary product development.