中国茶叶加工Issue(4)：5-13,9.DOI:10.15905/j.zgcyjg.2095-0306.2025.04.01
风味匹配理论在茶饮创新中的应用与实践
Application and Practice of Flavor Pairing Theory in Tea Beverage Innovation
摘要
Abstract
As consumer demand for tea beverage sensory experiences rises,flavor pairing theory becomes a key scientific basis for tea beverage innovation.This paper explores how the theory supports tea beverage blending by analyzing volatile compounds and their interactions,involving three key principles:shared flavor compounds,contrast,and synergy.Its implementation includes identifying aroma characteristics of raw materials,key aroma compounds and their senasory thresholds,and using data analysis and machine learning algorithms.Through application cases such as Ju-hong Tea,Osmanthus Black Tea,Polygonatum Pearl Milk Tea,and Blended Peach Oolong Tea,this study shows the theory's practical results in tea beverage innovation.Flavor pairing theory provides strong momentum and abundant inspiration for innovation and upgrading in tea beverage products.It helps the tea beverage industry develop towards diversification and personalization,meets consumers'diverse taste preferences,enhances product competitiveness,and promotes industry progress.关键词
风味匹配/茶饮/风味化合物/机器学习Key words
Flavor pairing/Tea beverages/Flavor compounds/Machine learning分类
轻工纺织引用本文复制引用
马辰玮,冯涛..风味匹配理论在茶饮创新中的应用与实践[J].中国茶叶加工,2025,(4):5-13,9.基金项目
国家自然科学青年基金(32402281) （32402281）
