Sensory evaluation of different drinks formulated from dendrobium officinale flowers using fuzzy logic

Abstract

The main objectives of this study were to analyze the sensory evaluations of various Dendrobium officinale flower beverages and to rank the different components based on their sensory characteristics using a fuzzy logic sensory evaluation to obtain the best beverage. The sensory properties of taste, color, odor, and appearance were also graded in terms of the overall acceptance of the Dendrobium officinale flower beverages. Dendrobium officinale flower beverages were prepared from extracted flower liquid and other ingredients, and the beverages were analyzed. A group of ten evaluators tasted the beverage samples, and based on the results, the best formulation of the Dendrobium officinale flower beverage was 4 g of extracted Dendrobium officinale flower liquor, 15 g of honey, 0.8 g of ascorbic acid, and 0.1 g of sodium carboxymethyl cellulose. The Dendrobium officinale flower beverages with the addition of color fixative and stabilizer components were acceptable. The importance of the beverage properties was determined to be the following: Color > Taste > Appearance > Odor. With the growth in beverage production, research is needed to effectively promote these beverages. The application prospects of Dendrobium officinale flowers in the food beverage industry were examined. The use of familiar food additives did not affect the nutrition and flavor. The results expand the potential applications for Dendrobium officinale flower blends as healthcare beverages.