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<p>This study explored the potential of enhancing aroma profiles of cold-water-soluble instant black tea (CWS-IBT), hot-water-soluble instant black tea (HWS-IBT), and ready-to-drink tea (RTDT) using encapsulated black tea aroma powder (EBTA). Liquid tea aroma, extracted via a spinning cone column during instant tea production, was mixed with maltodextrin and gum arabic, concentrated to about 10°Bx by reverse osmosis membrane filtration, and freeze-dried to obtain EBTA. Then, EBTA was added to CWS-IBT and HWS-IBT at concentration of 0.5% and 1.0% (w/w), and to RTDT at 0.005% and 0.01% (w/v), and the minimum amount of EBTA required to enhance their aroma were determined by triangle tests. Sensory properties of these products with selected levels of EBTA were evaluated by thirty panelists using 9-point hedonic scale. Triangle tests determined that CWS-IBT and HWS-IBT with 1.0% EBTA, and RTDT with 0.01% EBTA, were perceptibly different in aroma. The overall liking scores for these products, ranged from 6.8 to 8.3. Solid-phase microextraction-gas chromatography-mass spectrometry analysis identified key pleasant aroma compounds, including linalool, geraniol, methyl salicylate, and β-ionone, that remained stable even after 180 days of storage. In conclusion, EBTA at 1% (w/w) for instant teas and 0.01% (w/v) for RTDT effectively enhances their aroma profiles.</p>

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Potential of enhancing aroma profiles of different instant black tea products by incorporating encapsulated black tea aroma

  • 期刊论文

  • 发表日期：

    2025年8月12日

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  • H.A.I.L. Hettiarachchi,
  • G.A.A.R. Perera,
  • K.G.N.P. Piyasena,
  • E.N.U. Edirisinghe

摘要

This study explored the potential of enhancing aroma profiles of cold-water-soluble instant black tea (CWS-IBT), hot-water-soluble instant black tea (HWS-IBT), and ready-to-drink tea (RTDT) using encapsulated black tea aroma powder (EBTA). Liquid tea aroma, extracted via a spinning cone column during instant tea production, was mixed with maltodextrin and gum arabic, concentrated to about 10°Bx by reverse osmosis membrane filtration, and freeze-dried to obtain EBTA. Then, EBTA was added to CWS-IBT and HWS-IBT at concentration of 0.5% and 1.0% (w/w), and to RTDT at 0.005% and 0.01% (w/v), and the minimum amount of EBTA required to enhance their aroma were determined by triangle tests. Sensory properties of these products with selected levels of EBTA were evaluated by thirty panelists using 9-point hedonic scale. Triangle tests determined that CWS-IBT and HWS-IBT with 1.0% EBTA, and RTDT with 0.01% EBTA, were perceptibly different in aroma. The overall liking scores for these products, ranged from 6.8 to 8.3. Solid-phase microextraction-gas chromatography-mass spectrometry analysis identified key pleasant aroma compounds, including linalool, geraniol, methyl salicylate, and β-ionone, that remained stable even after 180 days of storage. In conclusion, EBTA at 1% (w/w) for instant teas and 0.01% (w/v) for RTDT effectively enhances their aroma profiles.