Development of Myrtle (Myrtus communis L.) Fruit-Based Herbal Tea: Physicochemical and Sensory Characterization

Abstract

This study aimed to evaluate the industrial potential of herbal tea formulations derived from black and white myrtle (Myrtus communis L.) fruits and leaves collected from the Mersin province of Türkiye. Myrtle fruits were processed as fresh, and with use oven-dried (105 °C), and freeze-dried methods, and combined with 3–5% myrtle leaves to create various tea blends. While the dried tea samples had high levels of total phenolic content and antioxidant capacity, the transfer rate of these bioactive compounds into the infusion varied depending on the formulation and drying method. In myrtle tea samples, the pH values ranged from 5.25 to 7.98, while the titratable acidity was determined between 0.01% and 0.09% (as citric acid equivalents). Moisture content varied from 99.91 to 99.15 g/100 g, and the ash content ranged from 0.004% to 0.74%. Regarding color attributes, the L* values (lightness) ranged between 24.44 and 27.72, the a* values (red/green axis) between 0.20 and 1.68, and the b* values (yellow/blue axis) ranged from -0.78 to 2.08. According to the sensory evaluation results conducted by expert panelists, most of the myrtle tea samples were found to be generally well-liked. Among all formulations, the tea sample identified as CODE-473 (3% freeze-dried black myrtle fruit + 5% myrtle leaves) received the highest overall acceptability score, with an average of 3.80 on a five-point scale, particularly in terms of odor, flavor, and overall preference. The mean overall acceptability score across all myrtle tea samples was determined to be 2.57, indicating a moderate level of consumer acceptance. Sensory evaluation results, analyzed via principal component analysis (PCA) and hierarchical clustering, revealed key patterns among the tea samples. Myrtle-based teas demonstrated potential for industrial-scale production as value-added functional beverages, combining sensory appeal with bioactive benefits. The findings underscore the potential of myrtle as a versatile raw material for food innovation, particularly in Mediterranean contexts, and warrant further investigation into its broader applications.