Impact of steam pasteurization on the sensory profile and phenolic composition of rooibos (Aspalathus linearis) herbal tea infusions

► Steam pasteurization of rooibos affected sensory quality of infusions. ► “Green” and “caramel” notes were the most reduced in intensity. ► “Green” flavor was frequently replaced by “hay” flavor. ► Astringency was reduced slightly in steam-pasteurized infusions.