Sensory characterization of rooibos tea and the development of a rooibos sensory wheel and lexicon

Food Research International

Volumn 46, Issue 1, 2012, Pages 217-228

  Koch, I S ^a   Muller, M ^a   Joubert, E ^a,b   van der Rijst, M ^b   Naes T ^c  

^a STELLENBOSCH UNIVERSITY   (South Africa)

^b ARC INFRUITEC NIETVOORBIJ   (South Africa)

^c NOFIMA   (Norway)

Author keywords

Aspalathus linearis; Descriptive analysis; Rooibos; Sensory lexicon; Sensory wheel

Indexed keywords

ASPALATHUS LINEARIS; DESCRIPTIVE ANALYSIS; DESCRIPTORS; GEOGRAPHIC AREAS; HIGH QUALITY; LOW QUALITIES; MOUTHFEEL; POTENTIAL VARIATIONS; QUALITY GRADE; REFERENCE STANDARD; ROOIBOS; SENSORY CHARACTERISTICS; SENSORY CHARACTERIZATION; SENSORY LEXICON; SENSORY PROFILES; SWEET TASTE; WESTERN CAPE , SOUTH AFRICA;

FOOD PRODUCTS; SENSORY PERCEPTION; WHEELS;

QUALITY CONTROL;

ASPALATHUS; ASPALATHUS LINEARIS;

EID: 84863396521     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.11.028     Document Type: Article

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