Volatile terpenes are light aromatic compounds, such as cardamom's cineole and terpinyl acetate, that give spiced beverages their top notes. Being volatile, they evaporate rapidly under heat, which makes them the first casualty of long simmering and hot holding.
On a scratch bar this is the mechanism behind fading aroma: a batch brewed at 9 AM smells noticeably flatter by 10:30. In sensory audits, hot-held spiced tea retains roughly 41-78% of key terpenes, while an encapsulated dry matrix holds about 96% until the moment the cup is made.
Stabilizing these compounds at the factory is what lets a soluble base taste freshly spiced at every location, on every shift.
Read more: The Karak Tea Profit Playbook for HoReCa Operators
Related terms: Encapsulation, CTC Tea, Brix
On a scratch bar this is the mechanism behind fading aroma: a batch brewed at 9 AM smells noticeably flatter by 10:30. In sensory audits, hot-held spiced tea retains roughly 41-78% of key terpenes, while an encapsulated dry matrix holds about 96% until the moment the cup is made.
Stabilizing these compounds at the factory is what lets a soluble base taste freshly spiced at every location, on every shift.
Read more: The Karak Tea Profit Playbook for HoReCa Operators
Related terms: Encapsulation, CTC Tea, Brix