Enhance Natural Tea Flavour without Additional Raw Materials
A Method To Enhance The Taste Of Tea With Methyl Salicylate
Tags: National University of Singapore, Singapore, Agriculture & Food, Industrial Automation & Manufacturing
This innovation introduces a method to enrich green tea flavor with methyl salicylate through yeast fermentation, significantly increasing its concentration by up to 1200-fold. By utilizing wine yeasts known for their metabolic capabilities, this process enhances natural tea flavors without requiring additional raw materials. The resulting flavor profile of methyl salicylate adds a refreshing, minty taste to tea, appealing to those desiring natural beverage options. This technique presents a viable solution for beverage manufacturers and flavor houses seeking to innovate within the growing market for natural tea flavors. It addresses the demand for organic and natural ingredients, providing a scalable, efficient method for flavor enhancement.
IP Type or Form Factor: Process & Method; Material
TRL: 3 - proof of concept with needs validated
Industry or Tech Area: Food & Beverage; Sustainable Production Methods
