دورية أكاديمية
Development of sensory tools for green rooibos (Aspalathus linearis (Burm.f.) R.Dahlgren) and changes in quality attributes during shelf-life storage.
العنوان: | Development of sensory tools for green rooibos (Aspalathus linearis (Burm.f.) R.Dahlgren) and changes in quality attributes during shelf-life storage. |
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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 Sep; Vol. 104 (12), pp. 7567-7579. Date of Electronic Publication: 2024 May 23. |
نوع المنشور: | Journal Article; Evaluation Study |
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. |
مواضيع طبية MeSH: | Taste* , Aspalathus*/chemistry , Food Storage* , Odorants*/analysis, Humans ; Teas, Herbal/analysis |
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 |
المشرفين على المادة: | 0 (Teas, Herbal) |
تواريخ الأحداث: | Date Created: 20240523 Date Completed: 20240806 Latest Revision: 20240806 |
رمز التحديث: | 20240806 |
DOI: | 10.1002/jsfa.13593 |
PMID: | 38779961 |
قاعدة البيانات: | MEDLINE |
تدمد: | 1097-0010 |
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DOI: | 10.1002/jsfa.13593 |