Sensory profiling of honeybush tea (Cyclopia species) and the development of a honeybush sensory wheel

Food Research International - Tập 66 - Trang 12-22 - 2014
K.A. Theron1, M. Muller1, M. van der Rijst2, J.C. Cronje3, M. le Roux3, E. Joubert1,2
1Department of Food Science, Stellenbosch University, Private Bag X1, Matieland (Stellenbosch), 7602, South Africa
2ARC Infruitec–Nietvoorbij, Private Bag X5026, Stellenbosch 7599, South Africa
3Laboratory for Ecological Chemistry, Department of Chemistry and Polymer Science, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa

Tài liệu tham khảo

Acree Anonymous, 2000 Áslaug, 2003, Identification of aroma active compounds in orange essence oil using gas-chromatography–olfactometry and gas-chromatography–mass spectrometry, Journal of Chromatography A, 998, 201, 10.1016/S0021-9673(03)00524-7 Benn, 1996, Characterization of tequila flavor by instrumental and sensory analysis, Journal of Agricultural and Food Chemistry, 44, 557, 10.1021/jf9504172 Burger, 2006, Simplified analysis of organic compounds in headspace and aqueous samples by high-capacity sample enrichment probe, Journal of Chromatography A, 1121, 259, 10.1016/j.chroma.2006.04.007 Carunchia Whetstine, 2005, Characterization of dried whey protein concentrate and isolate flavour, Journal of Dairy Science, 88, 3826, 10.3168/jds.S0022-0302(05)73068-X Chin, 2011, Identification of potent odourants in wine and brewed coffee using gas chromatography–olfactometry and comprehensive two-dimensional gas chromatography, Journal of Chromatography A, 1218, 7487, 10.1016/j.chroma.2011.06.039 Cronje, 2010 Culleré, 2011, Characterisation of aroma active compounds of Spanish saffron by gas chromatography–olfactometry: quantitative evaluation of the most relevant aromatic compounds, Food Chemistry, 127, 1866, 10.1016/j.foodchem.2011.02.015 Delahunty, 2006, Gas-chromatography–olfactometry, Journal of Separation Science, 29, 2107, 10.1002/jssc.200500509 Du Toit, 1998, The effect of pretreatment on the fermentation of honeybush tea (Cyclopia maculata), Journal of the Science of Food and Agriculture, 76, 537, 10.1002/(SICI)1097-0010(199804)76:4<537::AID-JSFA985>3.0.CO;2-# Du Toit, 1999, Optimization of the fermentation parameters of honeybush tea (Cyclopia), Journal of Food Quality, 22, 241, 10.1111/j.1745-4557.1999.tb00555.x Jordán, 2002, Aroma active components in aqueous kiwi fruit essence and kiwi fruit puree by GC–MS and multidimensional GC/GC–O, Journal of Agricultural and Food Chemistry, 50, 5386, 10.1021/jf020297f Joubert, 2011, Honeybush (Cyclopia spp.): from local cottage industry to global markets — the catalytic and supporting role of research, South African Journal of Botany, 77, 887, 10.1016/j.sajb.2011.05.014 Koch, 2012, Sensory characterization of rooibos tea and the development of a rooibos sensory wheel and lexicon, Food Research International, 46, 217, 10.1016/j.foodres.2011.11.028 Lawless, 2010, Descriptive analysis Le Roux, 2012, Characterization of volatiles and aroma-active compounds in honeybush (Cyclopia subternata) by GC–MS and GC–O analysis, Journal of Agricultural and Food Chemistry, 60, 2657, 10.1021/jf2048383 Le Roux, 2008, Chemical characterization of the constituents of the aroma of honeybush, Cyclopia genistoides, South African Journal of Botany, 74, 139, 10.1016/j.sajb.2007.08.006 Naudé, 2013, Investigating the coffee flavour in South African Pinotage wine using novel offline olfactometry and comprehensive gas chromatography with time of flight mass spectrometry, Journal of Chromatography A, 1271, 178, 10.1016/j.chroma.2012.11.019 Őműr-Őzbek, 2008, Developing hexanal as an odor reference standard for sensory analysis of drinking water, Water Research, 42, 2598, 10.1016/j.watres.2008.01.010 Piccino, 2014, Aromatic composition and potent odorants of the “specialty coffee” brew “Bourbon Pointu” correlated to its three trade classifications, Food Research International, 61, 264, 10.1016/j.foodres.2013.07.034 Pino, 2014, Odour-active compounds in papaya fruit cv. Red Maradol, Food Chemistry, 146, 120, 10.1016/j.foodchem.2013.09.031 Ross, 2009, Olfaction, 23 Ryan, 2008, The significance of low impact odorants in global odour perception, Trends in Food Science & Technology, 19, 383, 10.1016/j.tifs.2008.01.007 Schieberle, 2006, Aroma compounds in black tea powders of different origins — changes induced by preparation of the infusion, Developments in Food Science, 43, 151, 10.1016/S0167-4501(06)80036-1 Shapiro, 1965, An analysis of variance test for normality (complete samples), Biometrika, 52, 591, 10.1093/biomet/52.3-4.591 Stone, 1985, Descriptive analysis, 194 Vannier, 1999, Application of sensory analysis to champagne wine characterization and discrimination, Food Quality and Preference, 10, 101, 10.1016/S0950-3293(98)00047-0 Wolters, 1994, Effect of training procedure on the performance of descriptive panels, Food Quality and Preference, 5, 203, 10.1016/0950-3293(94)90036-1