Deciphering the Flavor Chemistry, Processing and Quality Evaluation Methods of Milk Tea: A Comprehensive Review

Area of Science:

• Food Science
• Chemistry
• Beverage Technology

Background:

• Milk tea is a globally popular beverage experiencing rapid industry growth.
• Flavor quality and product stability are key research areas in milk tea development.

Purpose of the Study:

• To systematically review the chemical basis of milk tea flavor.
• To elaborate on processing methods and quality evaluation techniques for milk tea.
• To provide theoretical guidance for milk tea product development and quality control.

Main Methods:

• Summarized key flavor compounds in tea, milk, and their mixtures.
• Analyzed interactions between tea-based and milk-based substances.
• Reviewed processing techniques, storage factors, and flavor quality assessment methods.

Main Results:

• Detailed the chemical basis of milk tea flavor, including key compounds and interactions.
• Discussed processing, storage, and preservation influences on milk tea quality.
• Outlined traditional sensory and intelligent assessment techniques for flavor evaluation.

Conclusions:

• The review provides insights into milk tea flavor formation and regulation.
• It supports the translation of laboratory formulations to industrial solutions with controlled quality.
• Future interdisciplinary work is needed for advanced milk tea product development.