Scenting: An effective processing technology for enriching key flavor compounds and optimizing flavor quality of decaffeinated tea

Abstract

Decaffeinated teas (DTs) are preferred for their low caffeine content, but their flavor was unsatisfactory. To explore and optimize the flavor of DT decaffeinated by supercritical carbon dioxide (SCD), the volatiles and non-volatiles were analyzed using mass spectrometry. Results showed that SCD results in the loss of the original tea flavor by reducing the volatiles associated with floral aroma and non-volatiles related to sweet and mellow. Scenting significantly optimized the comprehensive flavor of DTs by blending DTs with fresh jasmine. The aroma of DTs was improved by absorbing the high concentration of volatiles released by jasmine, and their jasmine taste resulted from the subsequent release of methyl anthranilate dissolved in tea infusion. Jasmine decaffeinated tea with a powerful and long-lasting jasmine aroma can be obtained with 100 % amount of flowers. The scenting provided in this study can effectively optimize the flavor of DTs, thereby positively impacting the development of DTs.

Keywords: Decaffeinated tea; Enriching flavor; Jasmine decaffeinated tea; Key flavor compounds; Scenting technology.