# Formulation Optimization, Quality Characterization, and Flavor Profiling of Cookies Enriched with Ultrafine Dark Tea Powder

## TL;DR

This study shows that adding ultrafine dark tea powder to cookies improves their texture and flavor, making them softer and more aromatic.

## Contribution

The novel contribution is the formulation optimization and sensory enhancement of cookies using ultrafine dark tea powder.

## Key findings

- Cookies with 4 g UDTP per 80 g butter had lower hardness and higher sensory scores.
- UDTP enriched cookies with volatile compounds like aldehydes and ketones, enhancing aroma.
- The study provides a viable method for tea-fortified baked products with improved sensory profiles.

## Abstract

Ultrafine dark tea powder (UDTP) was prepared by superfine grinding and sieving through a 200-mesh sieve, and incorporated into cookies to improve their textural properties, sensory acceptability and flavor characteristics. Through single-factor experiments and orthogonal testing, the optimal formulation was determined. The quality of cookies was evaluated by texture analysis, sensory evaluation, electronic nose (E-nose), and gas chromatography-mass spectrometry (GC-MS). Results showed that cookies supplemented with 4 g UDTP per 80 g butter exhibited significantly lower hardness and comparable fracturability, along with higher sensory scores in texture, odor and taste compared to basic butter cookies. E-nose and GC-MS analyses revealed that UDTP enrichment promoted the formation of desirable volatile compounds, particularly aldehydes, ketones, and heterocyclic compounds, which contributed to floral, fruity, roasted nutty, and caramel aromas. This study demonstrates that UDTP can effectively improve both the textural and flavor properties of cookies, providing a viable approach for developing tea-fortified baked products with enriched sensory profiles.