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BACKGROUNDRooibos represents 10% of the global herbal tea market. Shrinking production areas as a result of climate change necessitate the maximum conversion of plant biomass to product. The present study aimed to determine the potential of rooibos tea processing waste (i.e. fine dust and coarse stems) as potential flavour and herbal tea ingredients, respectively.

RESULTSHot water extraction of soluble solids (SS) from rooibos dust was optimised and extracts from different production batches (n=20) were prepared. Their sensory profiles were similar, although less intense than that of infusions of commercial rooibos (n=20) when diluted to the same SS content. The turbidity and flavonoid content of the diluted extracts was mostly lower (P<0.05) than that of commercial rooibos. An atypical and negative aroma attribute, planky/pencil shavings', was predominant in the stem infusions (n=20), which contained less SS (P<0.05) than commercial rooibos. Blends of stem infusion and extract could not effectively mask this negative aroma note (P>0.05).

CONCLUSIONRooibos dust could be used to produce a rooibos flavour extract, whereas the prominent atypical, negative planky/pencil shavings' aroma note of the stems would limit their inclusion in commercial rooibos blends. (c) 2019 Society of Chemical Industry