Czech J. Food Sci., 2026, 44(4):282-296 | DOI: 10.17221/53/2025-CJFS

Study on the flavour characteristics of rattan tea liqueur based on sensory evaluation and electronic nose analysisOriginal Paper

Minghong Bian1, Xuan Wu1, Qiang Xu1, Shaolong Li1, Yuli Fang1, Yujie Chen1, Hongbing Liao1, Xiancui Tian2, Baolin Han1
1 College of Biological Engineering, Sichuan University of Science & Engineering, Yibin, P.R. China
2 Xichang Food and Drug Rapid Inspection and Testing Station, Xichang, P.R. China

As a traditional Chinese alcoholic beverage with profound historical and cultural significance, the herbal liqueur is renowned for its nutritional diversity, varied styles, and health-promoting properties, demonstrating a broad market potential. This study innovatively explores the application of Ampelopsis grossedentata (rattan tea) in herbal liqueur production to enhance its utilisation value and develop novel products. Using rattan tea and strong-flavour Baijiu as raw materials, the effects of solid-to-liquid ratio (1 : 4–1 : 12 g·mL–1), ethanol concentration (36–48% vol), extraction time (25–45 min), and temperature (45–65 °C) on flavonoid content and sensory quality were systematically investigated through single-factor and orthogonal experiments. Optimal extraction conditions were determined as follows: solid-to-liquid ratio of 1 : 8 g·mL–1, ethanol concentration of 42% vol, extraction duration of 33 min, and temperature of 55 °C. Under these conditions, the resulting liqueur exhibited an ethanol content of 40.4% vol, total acid of 1.6 g·L–1, total sugar of 12.6 g·L–1, dry extract of 0.65 g·L–1, and dihydromyricetin (DMY) content of 8 g·(100 g)–1. The product achieved a sensory score of 90/100, characterised by a clarified pale-green appearance, rich aroma, and retention of the rattan tea distinctive flavour profile. These findings provide a theoretical foundation for optimising the production of functional herbal liqueurs and advancing the rattan tea-based product innovation.

Keywords: dihydromyricetin; herbal liqueur; flavonoid; extraction conditions

Received: April 2, 2025; Revised: May 14, 2026; Accepted: May 15, 2026; Prepublished online: August 25, 2026; Published: August 27, 2026  Show citation

ACS AIP APA ASA Harvard Chicago Chicago Notes IEEE ISO690 MLA NLM Turabian Vancouver
Bian M, Wu X, Xu Q, Li S, Fang Y, Chen Y, et al.. Study on the flavour characteristics of rattan tea liqueur based on sensory evaluation and electronic nose analysis. Czech Journal of Food Sciences. 2026;44(4):282-296. doi: 10.17221/53/2025-CJFS.
Share...
Download citation
  • BibTeX (.bib)
  • Bookends (.ris)
  • EasyBib (.ris)
  • EndNote (.enw)
  • EndNote 8 (.xml)
  • ISI WoS (.isi)
  • Medlars (.medlars)
  • Mendeley (.ris)
  • MODS (.xml)
  • Papers (.ris)
  • RefWorks (.txt)
  • RefManager (.ris)
  • RIS (.ris)
  • MS Word (.xml)
  • Zotero (.ris)
    • Open full article

    References

    1. Chen R.F., Gao J., Yang Y., Zhou L.C., Gong H.C., Wang Y., Fan R., Zhang G., Han B. (2023): (Correlation analysis between prokaryotic microbial community and volatile flavor compounds in pit mud of Luzhou-flavor liquor). Food and Fermentation Technology, 59: 9-15. (in Chinese) Go to original source...
    2. Diao C.H., Yang X.F., Zuo X.B., Tu Y.F., Su X.Q., Song P.R.P.. Kong J.H. (2023): Research progress in functional constituent and development application of vine tea (Ampelopsis grossedentata). Chinese Wild Plant Resources, 42: 79-83.
    3. Fan G.H., Zhai Z.H., Liu J.X., Huang W.D., Zhan J.C., You Y.L. (2024): Mechanisms and research advancements of therapeutic activity of Ampelopsis grossedentata for hyperuricemia. Food and Fermentation Industries, 50: 411-418.
    4. Fan Z.Q., Zou D.Q., Wang N.. Zhu L., Guo G. (2016): (Determination of total sugar content in mulberry wine with improved direct titration method). Shandong Agricultural Sciences, 48: 143-145. (in Chinese)
    5. Guo H.J., Liu Y., Liu J.B., Nong G.L., Liu W. (2022): Research progress on chemical constituents and pharmacological activities of rattan tea. Chinese Traditional Patent Medicine, 44: 2595-2601.
    6. He S.R., Wang Q., Ayinuer B., Liu M., Shen J., Li W., Xiao H. (2023): (Total flavonoid content and antioxidant activity of mulberries from Xinjiang). Shaanxi Journal of Agricultural Sciences, 69: 13-21, 74. (in Chinese)
    7. Hu B.S., Liu Y., Du X.Y. (2023): Quality analysis of Ampelopsis grossedentata leaves at different harvesting periods and developmental stages. Journal of Hunan Agricultural University (Natural Sciences), 49: 304-312.
    8. Jiang D., Chen Z.Y., Wang P., Liu J.J., Shi W.Y. (2020): (Study on the solubility of vine tea extract and its application in different degree base wine). Food and Fermentation Science & Technology, 56: 27-32. (in Chinese)
    9. Lai Y.C., Zhang Y., Li X.M., Zhe H., Pu W.Y., Xie L., He M.C., Sun Z., Zhao J.S., Han X. (2024): Effect of sorghum varieties on the quality of Xiaoqu light-aroma Baijiu. China Brewing, 43: 49-55.
    10. Li X., Shang Z. (2022): (Rice-scented baijiu). Leisure Reading, 2022: 5-16. (in Chinese)
    11. Li Y.L., Wang L.X., Sun X., Wang Z.Y., Xu F.F., Wu H.Y., Lyu B.H., Li Y.L., Gou W.F., Zhao Q., Hou W.B. (2025): Effect and mechanism of dihydromyricetin protection against radiation-induced intestinal injury. Radiation Medicine and Protection, 6: 231-240. Go to original source...
    12. Li Z., Cui Y.H., Liu C.Z. (2023): (Research progress on the bioactivity, transformation, and application of rattan tea in animal production). Feed Research, 46: 166-170. (in Chinese)
    13. Liu X.M., Wang S.Y., Huang J.W., Huang Z.W. (2024): Advances in chemical components, pharmacological action and application in food industry of Polygonati Odorati Rhizoma. Food and Drug, 26: 203-212.
    14. Niu M.S., Li S., Yang Y., Zheng L., Liu G., Shen C., Wang S. (2022): Research progress on Chinese Lujiu and development characteristics of mainstream products. China Brewing, 41: 1-8.
    15. OIV: Determination of chromatic characteristics according to CIELab. Method OIV-MA-AS2-11. Compendium of International Methods of Wine and Must Analysis.
    16. Pan X.H., Liu X.L., Luo H.B., Wei C.H. (2013): (Isolation and screening of mulberry wine yeast). Jiangsu Agricultural Sciences, 41: 249-251. (in Chinese)
    17. Rebelein H. (1973): Rapid method for the determination of the alcohol, sugar, and total sulfur dioxide contents (by distillation) in wine and fruit juices and also for determining the blood alcohol. Chemie Mikrobiologie Technologie der Lebensmittel, 2: 112-121.
    18. Senejoux F., Girard C.. Aisa H.A., Bakri M., Kerram P., Berthelot A., Bévalot F., Demougeot C. (2012): Vasorelaxant and hypotensive effects of a hydroalcoholic extract from the fruits of Nitraria sibirica Pall. (Nitrariaceae). Journal of Ethnopharmacology, 141: 629-634. Go to original source... Go to PubMed...
    19. Sun X., Xu F.F., Wang Z.Y., Gou W.F., Li Y.L., Wu H.Y., Li Y.L., Hou W.B. (2025): Protective effects of dihydromyricetin against radiation-induced injury to the hematopoietic system. Radiation Medicine and Protection, 6: 147-155. Go to original source...
    20. Wang F.R. (2012): Winemaking Analysis and Detection. Chemical Industry Press, Beijing.
    21. Wei Y.J., Yang L.L., Liang Y.P., Li J.M. (2014): Application of electronic nose for detection of wine-aging methods. Advanced Materials Research, 875-877: 2206-2209. Go to original source...
    22. Weng X., Luo Y., Pan F., Pan H., Lao Z., Lin Z., Huang X., Xu J., Liu X. (2025): Optimization by artificial neural network and modelling of ultrasound-assisted flavonoid extraction from Phyllanthus emblica L. based on deep eutectic solvents. Food Bioscience, 63: 105819. Go to original source...
    23. Xia Y., Lu Y., Qian S., Zhang J., Gao Y., wei Y., Heng W. (2023): An efficient cocrystallization strategy for separation of dihydromyricetin from rattan tea and enhanced its antibacterial activity for food preserving application. Food Chemistry, 426: 136525. Go to original source...
    24. Xu S.H. (1999): (Fifty years' research on China culture of alcoholic beverages). Liquor-Making Science & Technology, 1999: 15-18. (in Chinese)
    25. Yao F., Yi B., Shen C., Tao F., Liu Y., Lin Z., Xu P. (2015): Chemical analysis of the Chinese liquor Luzhoulaojiao by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry. Scientific Reports, 5: 9553. Go to original source...
    26. Yao N.G, Tan X.H. (2018): (Inheritance and innovation of Wuliang Luzhou-flavor liquor technology-Sichuan Yufeng Kaida Wine Co., Ltd.). Standard & Quality of Light Industry, 2018: 78-79. (in Chinese)
    27. Yi S.Z., Hu R.H. (2009): (The therapeutic effects of selenium enriched Ampelopsis grossedentata on hepatic injury induced by CCl4 among mice). Chinese Journal of Clinical Rational Drug Use, 2: 12-13. (in Chinese)
    28. Zhang L., Zeng W.L., Li C.H. (2015): (Processing technology of jackfruit wine). Food Research and Development, 36: 94-98. (in Chinese)
    29. Zhang Q., Zhao Y., Zhang M., Zhang Y., Ji H., Shen L. (2021): Recent advances in research on rattan tea, a potential and functional herbal tea with dihydromyricetin and myricetin as major bioactive compounds. Journal of Pharmaceutical Analysis, 11: 555-563. Go to original source... Go to PubMed...
    30. Zhang X. (2020): Study on influencing factors of colour change and colour protection during kiwi fruit wine fermentation [Master's thesis]. Sichuan University of Science & Engineering, Zigong.

    This is an open access article distributed under the terms of the Attribution-NonCommercial 4.0 International (CC BY-NC 4.0.), which permits non-comercial use, distribution, and reproduction in any medium, provided the original publication is properly cited. No use, distribution or reproduction is permitted which does not comply with these terms.


    Return to the content