| Title: | Sensory Characteristics and Volatile Compounds of Herbal Teas and Mixtures of Bush Tea with Other Selected Herbal Teas of South Africa |
| Author(s): | Malongane F; McGaw LJ; Debusho LK; Mudau FN; |
| Address: | "Department of Life and Consumer Sciences, College of Agriculture and Environmental Sciences, University of South Africa, Private Bag X6, Florida 1710, South Africa. Phytomedicine Programme, Department of Paraclinical Sciences, University of Pretoria, Private Bag X04, Onderstepoort, Pretoria 0110, South Africa. Department of Statistics, College of Science, Engineering & Technology, University of South Africa, Private Bag X6, Florida 1710, South Africa. Department of Agriculture and Animal Health, College of Agriculture and Environmental Sciences, University of South Africa, Private Bag X6, Florida 1710, South Africa. School of Agriculture, Earth and Environmental Sciences, University of Kwazulu Natal, P. Bag X01, Scottsville, Pietermaritzburg 3209, South Africa" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "South Africa has a traditional heritage of using indigenous herbal teas, and the demand for herbal teas motivated by the functional health benefits has far exceeded global supply. This has led to worldwide interest in the sensory characteristics and volatile compound characterisation of herbal drink formulations. The objective of this study was to investigate the descriptive sensory analysis and volatile compounds of bush, special, honeybush and rooibos tea and the blend of bush tea with special, honeybush and rooibos, respectively. The trained sensory panel scored each tea sample for aroma, taste, aftertaste and mouthfeel attributes using sensory evaluation practices. Compound identification was performed by gas chromatography connected to a mass spectrometer (GC-MS). The results of the study demonstrated that rooibos and honeybush tea had an overall sweet-caramel, honey-sweet, perfume floral and woody aroma while bush tea and special tea depicted green-cut grass, dry green herbal and astringent/dry mouth feel. The GC-MS analyses depicted the following compounds 2-furanmethanol, 2-methoxy-4-vinylphenol, D-limonene, dihydroactinidolide, linalool, (E,E)-2,4-heptadienal, and phytol. The blending of bush tea with rooibos and honeybush tea toned down its astringent mouth feel. Compounds identified in this study may be useful markers for potential herbal tea sensory characteristics" |
| Keywords: | Gc-ms descriptive sensory evaluation flavour herbal tea volatile compounds; |
| Notes: | "PubMed-not-MEDLINEMalongane, Florence McGaw, Lyndy Joy Debusho, Legesse Kassa Mudau, Fhatuwani Nixwell eng grant number 358600)./Research Department, University of South Africa/ Switzerland 2020/04/17 Foods. 2020 Apr 14; 9(4):496. doi: 10.3390/foods9040496" |
