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Development of sensory tools for green rooibos (Aspalathus linearis (Burm.f.) R.Dahlgren) and changes in quality attributes during shelf-life storage.

التفاصيل البيبلوغرافية
العنوان: Development of sensory tools for green rooibos (Aspalathus linearis (Burm.f.) R.Dahlgren) and changes in quality attributes during shelf-life storage.
المؤلفون: de Beer D; Plant Bioactives Group, Post-Harvest and Agro-Processing Technologies, Agricultural Research Council (Infruitec-Nietvoorbij), Stellenbosch, South Africa.; Department of Food Science, Stellenbosch University, Stellenbosch, South Africa., Human C; Plant Bioactives Group, Post-Harvest and Agro-Processing Technologies, Agricultural Research Council (Infruitec-Nietvoorbij), Stellenbosch, South Africa., du Preez BV; Department of Food Science, Stellenbosch University, Stellenbosch, South Africa., Moelich EI; Department of Food Science, Stellenbosch University, Stellenbosch, South Africa., van der Rijst M; Biometry Unit, Agricultural Research Council, Stellenbosch, South Africa., Joubert E; Plant Bioactives Group, Post-Harvest and Agro-Processing Technologies, Agricultural Research Council (Infruitec-Nietvoorbij), Stellenbosch, South Africa.; Department of Food Science, Stellenbosch University, Stellenbosch, South Africa.
المصدر: Journal of the science of food and agriculture [J Sci Food Agric] 2024 May 23. Date of Electronic Publication: 2024 May 23.
Publication Model: Ahead of Print
نوع المنشور: Journal Article
اللغة: English
بيانات الدورية: Publisher: John Wiley & Sons Country of Publication: England NLM ID: 0376334 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1097-0010 (Electronic) Linking ISSN: 00225142 NLM ISO Abbreviation: J Sci Food Agric Subsets: MEDLINE
أسماء مطبوعة: Publication: <2005-> : Chichester, West Sussex : John Wiley & Sons
Original Publication: London, Society of Chemical Industry.
مستخلص: 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-life are hypothesized to affect the product quality.
Results: Production batches from two producers spanning 5 years (n = 57) were analyzed using descriptive sensory analysis. Primary attributes (>30 median intensity; 100% occurrence frequency) included 'hay/dried grass', 'cooked oats', 'tobacco', 'honey' and 'caramel' aromas, and astringent mouthfeel. 'Cooked vegetables', 'green grass', 'stewed fruit', 'rooibos-woody', 'marmalade' and 'cardboard' aromas, sweet taste and bitter taste were secondary attributes (10-20 median intensity; 100% occurrence frequency). The same flavor attributes were present, except for sweet-associated and fruity notes. A sensory lexicon and sensory wheels for aroma and palate attributes were constructed from the data. The shelf-life stability of green rooibos was evaluated in moisture-impermeable (pouches) and moisture-permeable (sachets) packaging at 25 and 40 °C at 60% relative humidity over 24 weeks. Green rooibos samples stored in pouches at 4 °C were also evaluated. Storage in sachets led to moisture uptake (~10 g (100 g) -1 dry basis) and an increase in water activity (>0.6), causing degradation of chlorophyll and dihydrochalcones. Changes in color and sensory profile (decreased vegetal, cereal and cardboard aromas and increased sweet-associated and fruity aromas) were evident and more pronounced at the higher storage temperature.
Conclusions: Storage at ≤25 °C in moisture-impermeable packaging material is recommended for green rooibos herbal tea. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
(© 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.)
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معلومات مُعتمدة: 129237 National Research Foundation of South Africa
فهرسة مساهمة: Keywords: aspalathin; descriptive sensory analysis; dihydrochalcones; flavonoids; sensory wheel; storage stability
تواريخ الأحداث: Date Created: 20240523 Latest Revision: 20240523
رمز التحديث: 20240523
DOI: 10.1002/jsfa.13593
PMID: 38779961
قاعدة البيانات: MEDLINE
الوصف
تدمد:1097-0010
DOI:10.1002/jsfa.13593