Optimising high-temperature oxidation of Cyclopia species for maximum development of characteristic aroma notes of honeybush herbal tea infusions

South African Journal of Botany

Volumn 110, Issue , 2017, Pages 144-151

  Erasmus, L M ^a   Theron, K A ^a   Muller, M ^a   Van der Rijst, M ^b   Joubert, E ^a,b  

^a STELLENBOSCH UNIVERSITY   (South Africa)

^b AGRICULTURAL RESEARCH COUNCIL   (South Africa)

Author keywords

Aroma attributes; Bitter taste; Descriptive sensory analysis; Honeybush herbal tea; Processing conditions

Indexed keywords

BIOCHEMICAL COMPOSITION; FERMENTATION; HIGH TEMPERATURE; ODOR; OXIDATION; SENSORY SYSTEM; SHRUB; TASTE;

CYCLOPIA GENISTOIDES; CYCLOPIA LONGIFOLIA; CYCLOPIA MACULATA; CYCLOPIA SUBTERNATA;

EID: 84973496092     PISSN: 02546299     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.sajb.2016.05.014     Document Type: Article

References (13)

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