Enhancing aroma of tea extracts - by adding fruit aroma extracts in amts below identification threshold

摘要

Aroma of black tea, which is weakened or spoiled by the extn. processes (even when the aroma substances are preliminarily removed and then returned to the extract) can be enhanced by the addn. of a fruit aroma extract in a volatile solvent (pref. water or ethyl alcohol in an amt. below the indentification threshold. Suitable fruit include apricots, bananas, apples, grapes, dates, plums and figs.