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
Hauptverfasser:	Beer, Dalene, Human, Chantelle, Preez, Brigitte VP, Moelich, Erika I, Rijst, Marieta, Joubert, Elizabeth
Format:	Artikel
Sprache:	eng
Schlagworte:	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
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