Decaffeination and improvement of taste, flavor and health safety of coffee and tea using mid-infrared wavelength rays

ABSTRACT:

Background

Coffee (Coffea arabica) and tea (Camellia sinensis) are beverages consumed widely across the globe. Flavor enhancement of beverages is the prime interest for consumers and industry, but it is still a major challenge for researchers.

Objectives

In this work, we aimed to enhance the sensory characteristics and lower the caffeine content of tea and coffee by applying 2–6 μm mid-infrared wavelengths emitted through our recently invented Mid-Infrared Generating Atomizer (MIRGA) without creating any adverse effects.

Methodology

Two methods were followed: Direct MIRGA spraying over the packaged coffee or tea powder packets, and direct MIRGA spraying over the liquid coffee or tea. Controls were maintained in both methods. The treated samples were subjected to

SUBMITTER: Umakanthan 

PROVIDER: S-EPMC9649978 | biostudies-literature | 2022 Oct

REPOSITORIES: biostudies-literature