Identification of broad-based sensory attributes driving consumer preference of ready-to-drink rooibos iced tea with increased aspalathin content

South African Journal of Botany

Volumn 110, Issue , 2017, Pages 177-183

  Viljoen, M ^a   Muller, M ^a   De Beer, D ^b   Joubert, E ^a,b  

^a STELLENBOSCH UNIVERSITY   (South Africa)

^b ARC INFRUITEC NIETVOORBIJ   (South Africa)

Author keywords

Aspalathus linearis; Consumer preference; Iced tea; Rooibos; Sensory profiling

Indexed keywords

ANTIOXIDANT; ASCORBIC ACID; CONSUMPTION BEHAVIOR; FERMENTATION; IDENTIFICATION METHOD; LEGUME; PHYTOCHEMISTRY; PLANT EXTRACT; SENSORY SYSTEM; TEA;

SOUTH AFRICA;

ASPALATHUS LINEARIS; CITRUS LIMON;

EID: 84997684101     PISSN: 02546299     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.sajb.2016.07.019     Document Type: Article

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