Volatile fingerprinting, sensory characterization, and consumer acceptance of pure and blended arabica coffee leaf teas

•Coffee leaf, black tea and toasted maté shared potential impact compounds (SIC).•SIC included α and β-ionone, hexanal, nonanal, decanal, benzaldehyde, and linalool.•Blending coffee leaf teas with toasted maté may increase acceptance.•Coffee leaf tea and toasted maté tea shared similar sensory attributes.