Here’s a TESDA- and Oud Academia–aligned module on Aroma Release Mechanics for agarwood leaf tea, focused on food-grade, non-resin leaves, sensory evaluation, and processing optimization.
Aroma Release Mechanics
Food-Grade Agarwood Leaf Tea
1. Core Principle
“Aroma is the first sensory cue: proper handling unlocks the leaf’s signature fragrance.”
Agarwood leaf tea contains volatile compounds responsible for its aroma. Aroma release depends on leaf type, particle size, processing, temperature, and infusion method.
2. Key Factors Affecting Aroma Release
| Factor | Effect on Aroma | Notes |
|---|---|---|
| Leaf Maturity | Younger leaves: delicate aroma; older leaves: stronger woody notes | Harvest mature leaves for balance |
| Cut Size & Particle Uniformity | Smaller particles → faster release; larger leaves → slower, sustained aroma | Optimize per infusion type |
| Drying Method | Low-temp drying preserves volatiles; over-drying → aroma loss | Sun-drying, cabinet drying, low-temp dehydrator |
| Oxidation / Withering | Semi-fermented leaves → complex, mellow aroma; Green → fresh, herbal aroma | Control enzymatic activity |
| Water Temperature | Hot infusion → rapid release; Cold brew → gradual release | Adjust steeping to desired sensory profile |
| Steeping Time | Short → subtle aroma; Long → fuller aroma, may increase bitterness | Fine-tune per tea type |
| Functional Blends | Companion herbs can mask or complement agarwood aroma | Pandan enhances sweet floral, lemongrass adds citrusy notes |
3. Mechanisms of Aroma Release
- Volatilization – Heat or water contact vaporizes aromatic compounds
- Diffusion into Water – Water solubilizes aroma-active molecules
- Particle Surface Area Effect – Finer particles release compounds faster
- Time-Temperature Synergy – Controlled infusion maximizes aroma while minimizing bitterness
- Sensory Perception – Aroma perception influenced by olfactory interaction with complementary herbs in blends
4. Sensory Evaluation for Aroma
- Dry Leaf Aroma: Assess intensity and freshness
- Wet Leaf / Rinse Aroma: Evaluate subtle release before infusion
- Infusion Aroma: Check aroma strength, complexity, and harmony
- Functional Blends: Ensure companion herbs do not overpower agarwood signature
5. TESDA-Aligned Learning Outcomes
Learners will be able to:
- Explain aroma release mechanisms in agarwood leaf tea
- Adjust processing, cut size, and steeping parameters to optimize aroma
- Conduct sensory evaluation for aroma intensity, complexity, and persistence
- Integrate aroma evaluation with temperature, steeping, and functional blends
- Document batch-specific aroma profile for quality control and traceability
6. Integration with Other Modules
- Temperature & Steeping Time: directly affects aroma release
- Cut Size & Particle Uniformity: influences volatile compound diffusion
- Functional Blends & Single-Origin Teas: aroma signature and balance must be maintained
- Sensory Balance: aroma interacts with bitterness and finish
7. Regulatory & Export Notes
- FDA-PH and ASEAN require safe, food-grade leaves; aroma release is a sensory, non-medicinal attribute
- Properly documented sensory profiles support premium marketing and export readiness
8. Training Disclaimer
This module applies exclusively to food-grade agarwood leaves.
Aroma release in resin-based or medicinal products follows different extraction and handling protocols.
✅ Ideal For:
- TESDA CBLM & sensory evaluation modules
- Oud Academia premium tea preparation, functional blends, and single-origin courses
- Plantation SOPs for harvesting, drying, particle sizing, and infusion
- Export-ready food-grade herbal teas
I can next create:
- A visual infographic showing aroma release mechanics for green, semi-fermented, and functional blends
- A sensory aroma evaluation sheet for batch documentation
- Integration into TESDA submission package with temperature, steeping, cut size, and sensory balance modules
Do you want me to make the aroma release mechanics infographic next?