Development of sensory tools for green rooibos (Aspalathus linearis (Burm.f.) R.Dahlgren) and changes in quality attributes during shelf‐life storage
BACKGROUND Green rooibos (Aspalathus linearis (Burm.f.) R.Dahlgren) herbal tea is popular due to its health‐promoting properties. Information on its characteristic sensory profile is scarce and sensory tools to define product variation are needed. The storage conditions and time during its shelf‐lif...
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| Veröffentlicht in: | Journal of the science of food and agriculture 2024-09, Vol.104 (12), p.7567-7579 |
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| creator | Beer, Dalene Human, Chantelle Preez, Brigitte VP Moelich, Erika I Rijst, Marieta Joubert, Elizabeth |
| description | BACKGROUND
Green rooibos (Aspalathus linearis (Burm.f.) R.Dahlgren) herbal tea is popular due to its health‐promoting properties. Information on its characteristic sensory profile is scarce and sensory tools to define product variation are needed. The storage conditions and time during its shelf‐life are hypothesized to affect the product quality.
RESULTS
Production batches from two producers spanning 5 years (n = 57) were analyzed using descriptive sensory analysis. Primary attributes (>30 median intensity; 100% occurrence frequency) included ‘hay/dried grass’, ‘cooked oats’, ‘tobacco’, ‘honey’ and ‘caramel’ aromas, and astringent mouthfeel. ‘Cooked vegetables’, ‘green grass’, ‘stewed fruit’, ‘rooibos‐woody’, ‘marmalade’ and ‘cardboard’ aromas, sweet taste and bitter taste were secondary attributes (10–20 median intensity; 100% occurrence frequency). The same flavor attributes were present, except for sweet‐associated and fruity notes. A sensory lexicon and sensory wheels for aroma and palate attributes were constructed from the data. The shelf‐life stability of green rooibos was evaluated in moisture‐impermeable (pouches) and moisture‐permeable (sachets) packaging at 25 and 40 °C at 60% relative humidity over 24 weeks. Green rooibos samples stored in pouches at 4 °C were also evaluated. Storage in sachets led to moisture uptake (~10 g (100 g)−1 dry basis) and an increase in water activity (>0.6), causing degradation of chlorophyll and dihydrochalcones. Changes in color and sensory profile (decreased vegetal, cereal and cardboard aromas and increased sweet‐associated and fruity aromas) were evident and more pronounced at the higher storage temperature.
CONCLUSIONS
Storage at ≤25 °C in moisture‐impermeable packaging material is recommended for green rooibos herbal tea. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. |
| doi_str_mv | 10.1002/jsfa.13593 |
| format | Article |
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Green rooibos (Aspalathus linearis (Burm.f.) R.Dahlgren) herbal tea is popular due to its health‐promoting properties. Information on its characteristic sensory profile is scarce and sensory tools to define product variation are needed. The storage conditions and time during its shelf‐life are hypothesized to affect the product quality.
RESULTS
Production batches from two producers spanning 5 years (n = 57) were analyzed using descriptive sensory analysis. Primary attributes (>30 median intensity; 100% occurrence frequency) included ‘hay/dried grass’, ‘cooked oats’, ‘tobacco’, ‘honey’ and ‘caramel’ aromas, and astringent mouthfeel. ‘Cooked vegetables’, ‘green grass’, ‘stewed fruit’, ‘rooibos‐woody’, ‘marmalade’ and ‘cardboard’ aromas, sweet taste and bitter taste were secondary attributes (10–20 median intensity; 100% occurrence frequency). The same flavor attributes were present, except for sweet‐associated and fruity notes. A sensory lexicon and sensory wheels for aroma and palate attributes were constructed from the data. The shelf‐life stability of green rooibos was evaluated in moisture‐impermeable (pouches) and moisture‐permeable (sachets) packaging at 25 and 40 °C at 60% relative humidity over 24 weeks. Green rooibos samples stored in pouches at 4 °C were also evaluated. Storage in sachets led to moisture uptake (~10 g (100 g)−1 dry basis) and an increase in water activity (>0.6), causing degradation of chlorophyll and dihydrochalcones. Changes in color and sensory profile (decreased vegetal, cereal and cardboard aromas and increased sweet‐associated and fruity aromas) were evident and more pronounced at the higher storage temperature.
CONCLUSIONS
Storage at ≤25 °C in moisture‐impermeable packaging material is recommended for green rooibos herbal tea. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.</description><identifier>ISSN: 0022-5142</identifier><identifier>ISSN: 1097-0010</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.13593</identifier><identifier>PMID: 38779961</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>agriculture ; Aroma ; aspalathin ; Aspalathus - chemistry ; Aspalathus linearis ; Bitter taste ; bitterness ; Caramel ; Cardboard ; chlorophyll ; color ; descriptive sensory analysis ; dihydrochalcones ; Environmental degradation ; flavonoids ; Food industry ; Food Storage ; Grasses ; hay ; health promotion ; Herbal tea ; Humans ; Moisture ; Moisture uptake ; mouthfeel ; Odorants - analysis ; odors ; Packaging ; Packaging materials ; Palate ; Quality management ; Relative humidity ; Sensory evaluation ; Sensory properties ; sensory wheel ; shelf life ; Shelving ; Storage conditions ; storage stability ; Storage temperature ; Sweet taste ; sweetness ; Taste ; Teas, Herbal - analysis ; Tobacco ; Water activity</subject><ispartof>Journal of the science of food and agriculture, 2024-09, Vol.104 (12), p.7567-7579</ispartof><rights>2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.</rights><rights>2024. This article is published under http://creativecommons.org/licenses/by-nc-nd/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c3853-bd414d94747e705fdb5d67eaf46073fa80e0036ecc4b56c66817a4e394ce28073</cites><orcidid>0000-0002-9717-9769 ; 0000-0002-3680-142X ; 0000-0002-9942-2101</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.13593$$EPDF$$P50$$Gwiley$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.13593$$EHTML$$P50$$Gwiley$$Hfree_for_read</linktohtml><link.rule.ids>314,780,784,1416,27915,27916,45565,45566</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/38779961$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Beer, Dalene</creatorcontrib><creatorcontrib>Human, Chantelle</creatorcontrib><creatorcontrib>Preez, Brigitte VP</creatorcontrib><creatorcontrib>Moelich, Erika I</creatorcontrib><creatorcontrib>Rijst, Marieta</creatorcontrib><creatorcontrib>Joubert, Elizabeth</creatorcontrib><title>Development of sensory tools for green rooibos (Aspalathus linearis (Burm.f.) R.Dahlgren) and changes in quality attributes during shelf‐life storage</title><title>Journal of the science of food and agriculture</title><addtitle>J Sci Food Agric</addtitle><description>BACKGROUND
Green rooibos (Aspalathus linearis (Burm.f.) R.Dahlgren) herbal tea is popular due to its health‐promoting properties. Information on its characteristic sensory profile is scarce and sensory tools to define product variation are needed. The storage conditions and time during its shelf‐life are hypothesized to affect the product quality.
RESULTS
Production batches from two producers spanning 5 years (n = 57) were analyzed using descriptive sensory analysis. Primary attributes (>30 median intensity; 100% occurrence frequency) included ‘hay/dried grass’, ‘cooked oats’, ‘tobacco’, ‘honey’ and ‘caramel’ aromas, and astringent mouthfeel. ‘Cooked vegetables’, ‘green grass’, ‘stewed fruit’, ‘rooibos‐woody’, ‘marmalade’ and ‘cardboard’ aromas, sweet taste and bitter taste were secondary attributes (10–20 median intensity; 100% occurrence frequency). The same flavor attributes were present, except for sweet‐associated and fruity notes. A sensory lexicon and sensory wheels for aroma and palate attributes were constructed from the data. The shelf‐life stability of green rooibos was evaluated in moisture‐impermeable (pouches) and moisture‐permeable (sachets) packaging at 25 and 40 °C at 60% relative humidity over 24 weeks. Green rooibos samples stored in pouches at 4 °C were also evaluated. Storage in sachets led to moisture uptake (~10 g (100 g)−1 dry basis) and an increase in water activity (>0.6), causing degradation of chlorophyll and dihydrochalcones. Changes in color and sensory profile (decreased vegetal, cereal and cardboard aromas and increased sweet‐associated and fruity aromas) were evident and more pronounced at the higher storage temperature.
CONCLUSIONS
Storage at ≤25 °C in moisture‐impermeable packaging material is recommended for green rooibos herbal tea. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.</description><subject>agriculture</subject><subject>Aroma</subject><subject>aspalathin</subject><subject>Aspalathus - chemistry</subject><subject>Aspalathus linearis</subject><subject>Bitter taste</subject><subject>bitterness</subject><subject>Caramel</subject><subject>Cardboard</subject><subject>chlorophyll</subject><subject>color</subject><subject>descriptive sensory analysis</subject><subject>dihydrochalcones</subject><subject>Environmental degradation</subject><subject>flavonoids</subject><subject>Food industry</subject><subject>Food Storage</subject><subject>Grasses</subject><subject>hay</subject><subject>health promotion</subject><subject>Herbal tea</subject><subject>Humans</subject><subject>Moisture</subject><subject>Moisture uptake</subject><subject>mouthfeel</subject><subject>Odorants - analysis</subject><subject>odors</subject><subject>Packaging</subject><subject>Packaging materials</subject><subject>Palate</subject><subject>Quality management</subject><subject>Relative humidity</subject><subject>Sensory evaluation</subject><subject>Sensory properties</subject><subject>sensory wheel</subject><subject>shelf life</subject><subject>Shelving</subject><subject>Storage conditions</subject><subject>storage stability</subject><subject>Storage temperature</subject><subject>Sweet taste</subject><subject>sweetness</subject><subject>Taste</subject><subject>Teas, Herbal - analysis</subject><subject>Tobacco</subject><subject>Water activity</subject><issn>0022-5142</issn><issn>1097-0010</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><sourceid>24P</sourceid><sourceid>WIN</sourceid><sourceid>EIF</sourceid><recordid>eNqF0ctu1DAUBmALgehQ2PAAyBKbFinhOI7tZDm0lIsqIXFZR05yPOORx57aCWh2PAI73o8nwcMUFixgZev4829ZPyGPGZQMoHq-SUaXjIuW3yELBq0qABjcJYt8WBWC1dUJeZDSBgDaVsr75IQ3SuUtW5Dvl_gZXdht0U80GJrQpxD3dArBJWpCpKuI6GkMwfYh0bNl2mmnp_WcqLMedbR5-GKO29KU5_R9eanXLl_x51T7kQ5r7VeYqPX0ZtbOTnuqpynafp7ydJyj9Sua1ujMj6_fnDVI0xSiXuFDcs9ol_DR7XpKPl29_Hjxurh-9-rNxfK6GHgjeNGPNavHtla1QgXCjL0YpUJtagmKG90AAnCJw1D3Qg5SNkzpGnlbD1g1mZySs2PuLoabGdPUbW0a0DntMcyp40zkh0A1_P8URFsJ2bSQ6dO_6CbM0eePZJWBFJU8qGdHNcSQUkTT7aLd6rjvGHSHZrtDs92vZjN-chs591sc_9DfVWbAjuCLdbj_R1T39sPV8hj6EzIhr5Y</recordid><startdate>202409</startdate><enddate>202409</enddate><creator>Beer, Dalene</creator><creator>Human, Chantelle</creator><creator>Preez, Brigitte VP</creator><creator>Moelich, Erika I</creator><creator>Rijst, Marieta</creator><creator>Joubert, Elizabeth</creator><general>John Wiley & Sons, Ltd</general><general>John Wiley and Sons, Limited</general><scope>24P</scope><scope>WIN</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope><scope>7S9</scope><scope>L.6</scope><orcidid>https://orcid.org/0000-0002-9717-9769</orcidid><orcidid>https://orcid.org/0000-0002-3680-142X</orcidid><orcidid>https://orcid.org/0000-0002-9942-2101</orcidid></search><sort><creationdate>202409</creationdate><title>Development of sensory tools for green rooibos (Aspalathus linearis (Burm.f.) R.Dahlgren) and changes in quality attributes during shelf‐life storage</title><author>Beer, Dalene ; Human, Chantelle ; Preez, Brigitte VP ; Moelich, Erika I ; Rijst, Marieta ; Joubert, Elizabeth</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3853-bd414d94747e705fdb5d67eaf46073fa80e0036ecc4b56c66817a4e394ce28073</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>agriculture</topic><topic>Aroma</topic><topic>aspalathin</topic><topic>Aspalathus - chemistry</topic><topic>Aspalathus linearis</topic><topic>Bitter taste</topic><topic>bitterness</topic><topic>Caramel</topic><topic>Cardboard</topic><topic>chlorophyll</topic><topic>color</topic><topic>descriptive sensory analysis</topic><topic>dihydrochalcones</topic><topic>Environmental degradation</topic><topic>flavonoids</topic><topic>Food industry</topic><topic>Food Storage</topic><topic>Grasses</topic><topic>hay</topic><topic>health promotion</topic><topic>Herbal tea</topic><topic>Humans</topic><topic>Moisture</topic><topic>Moisture uptake</topic><topic>mouthfeel</topic><topic>Odorants - analysis</topic><topic>odors</topic><topic>Packaging</topic><topic>Packaging materials</topic><topic>Palate</topic><topic>Quality management</topic><topic>Relative humidity</topic><topic>Sensory evaluation</topic><topic>Sensory properties</topic><topic>sensory wheel</topic><topic>shelf life</topic><topic>Shelving</topic><topic>Storage conditions</topic><topic>storage stability</topic><topic>Storage temperature</topic><topic>Sweet taste</topic><topic>sweetness</topic><topic>Taste</topic><topic>Teas, Herbal - analysis</topic><topic>Tobacco</topic><topic>Water activity</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Beer, Dalene</creatorcontrib><creatorcontrib>Human, Chantelle</creatorcontrib><creatorcontrib>Preez, Brigitte VP</creatorcontrib><creatorcontrib>Moelich, Erika I</creatorcontrib><creatorcontrib>Rijst, Marieta</creatorcontrib><creatorcontrib>Joubert, Elizabeth</creatorcontrib><collection>Wiley-Blackwell Open Access Titles</collection><collection>Wiley Free Content</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Beer, Dalene</au><au>Human, Chantelle</au><au>Preez, Brigitte VP</au><au>Moelich, Erika I</au><au>Rijst, Marieta</au><au>Joubert, Elizabeth</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Development of sensory tools for green rooibos (Aspalathus linearis (Burm.f.) R.Dahlgren) and changes in quality attributes during shelf‐life storage</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J Sci Food Agric</addtitle><date>2024-09</date><risdate>2024</risdate><volume>104</volume><issue>12</issue><spage>7567</spage><epage>7579</epage><pages>7567-7579</pages><issn>0022-5142</issn><issn>1097-0010</issn><eissn>1097-0010</eissn><abstract>BACKGROUND
Green rooibos (Aspalathus linearis (Burm.f.) R.Dahlgren) herbal tea is popular due to its health‐promoting properties. Information on its characteristic sensory profile is scarce and sensory tools to define product variation are needed. The storage conditions and time during its shelf‐life are hypothesized to affect the product quality.
RESULTS
Production batches from two producers spanning 5 years (n = 57) were analyzed using descriptive sensory analysis. Primary attributes (>30 median intensity; 100% occurrence frequency) included ‘hay/dried grass’, ‘cooked oats’, ‘tobacco’, ‘honey’ and ‘caramel’ aromas, and astringent mouthfeel. ‘Cooked vegetables’, ‘green grass’, ‘stewed fruit’, ‘rooibos‐woody’, ‘marmalade’ and ‘cardboard’ aromas, sweet taste and bitter taste were secondary attributes (10–20 median intensity; 100% occurrence frequency). The same flavor attributes were present, except for sweet‐associated and fruity notes. A sensory lexicon and sensory wheels for aroma and palate attributes were constructed from the data. The shelf‐life stability of green rooibos was evaluated in moisture‐impermeable (pouches) and moisture‐permeable (sachets) packaging at 25 and 40 °C at 60% relative humidity over 24 weeks. Green rooibos samples stored in pouches at 4 °C were also evaluated. Storage in sachets led to moisture uptake (~10 g (100 g)−1 dry basis) and an increase in water activity (>0.6), causing degradation of chlorophyll and dihydrochalcones. Changes in color and sensory profile (decreased vegetal, cereal and cardboard aromas and increased sweet‐associated and fruity aromas) were evident and more pronounced at the higher storage temperature.
CONCLUSIONS
Storage at ≤25 °C in moisture‐impermeable packaging material is recommended for green rooibos herbal tea. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>38779961</pmid><doi>10.1002/jsfa.13593</doi><tpages>13</tpages><orcidid>https://orcid.org/0000-0002-9717-9769</orcidid><orcidid>https://orcid.org/0000-0002-3680-142X</orcidid><orcidid>https://orcid.org/0000-0002-9942-2101</orcidid><oa>free_for_read</oa></addata></record> |
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| ispartof | Journal of the science of food and agriculture, 2024-09, Vol.104 (12), p.7567-7579 |
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| subjects | agriculture Aroma aspalathin Aspalathus - chemistry Aspalathus linearis Bitter taste bitterness Caramel Cardboard chlorophyll color descriptive sensory analysis dihydrochalcones Environmental degradation flavonoids Food industry Food Storage Grasses hay health promotion Herbal tea Humans Moisture Moisture uptake mouthfeel Odorants - analysis odors Packaging Packaging materials Palate Quality management Relative humidity Sensory evaluation Sensory properties sensory wheel shelf life Shelving Storage conditions storage stability Storage temperature Sweet taste sweetness Taste Teas, Herbal - analysis Tobacco Water activity |
| title | Development of sensory tools for green rooibos (Aspalathus linearis (Burm.f.) R.Dahlgren) and changes in quality attributes during shelf‐life storage |
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