Development of chemical-based reference standards for rooibos and honeybush aroma lexicons

dc.contributor.authorDu Preez, B. V. P.en_ZA
dc.contributor.authorDe Beer, D.en_ZA
dc.contributor.authorMoelich, E. I.en_ZA
dc.contributor.authorMuller, M.en_ZA
dc.contributor.authorJoubert, E.en_ZA
dc.date.accessioned2022-07-28T09:33:32Z
dc.date.available2022-07-28T09:33:32Z
dc.date.issued2019
dc.descriptionCITATION: du Preez, B.V.P. et al. 2020. Development of chemical-based reference standards for rooibos and honeybush aroma lexicons. Food Research International, 127. doi:10.1016/j.foodres.2019.108734.
dc.descriptionThe original publication is available at https://www.sciencedirect.com/journal/food-research-international
dc.description.abstractThe honeybush sensory wheel was revised, using a large sample set (n = 585) comprising of the major commercial Cyclopia species, i.e. C. intermedia, C. subternata and C. genistoides. Only positive and negative aroma attributes were included in the wheel. Chemicals were identified to serve as reference standards for the honeybush (Cyclopia spp.) lexicon. Similarly, chemical-based reference standards were identified for the rooibos (Aspalathus linearis) lexicon. From a comprehensive literature search and gas chromatography–mass spectrometry analyses, chemicals were screened by an expert panel for their suitability in terms of typicality of the target aroma. Each chemical was evaluated in a ‘base tea’ and compared to a specific ‘reference tea’ exhibiting a high intensity of the target aroma. A total of 30 and 44 chemicals for rooibos and honeybush, respectively, were selected for validation by a trained panel. Descriptive sensory analysis was conducted to assign typicality and intensity scores for each chemical representing a target aroma attribute. Several chemicals were identified as suitable reference standards for the following aroma notes: isophorone (‘rooibos-woody’), maltyl isobutyrate (‘caramel’), cis-3-hexenol (‘green grass’), 4-oxoisophorone (‘seaweed’) and 2,4,6-trichloroanisole (‘musty/mouldy’) for rooibos; and 2-acetyl-5-methylfuran (‘woody’), levulinic acid (‘fynbos-sweet’), maltyl isobutyrate (‘caramel’), and 2-acetylpyrrole (‘nutty’) for honeybush.en_ZA
dc.description.urihttps://www.sciencedirect.com/science/article/pii/S0963996919306209
dc.description.versionPublishers version
dc.format.extent14 pages : illustrations (some color)en_ZA
dc.identifier.citationdu Preez, B.V.P. et al. 2020. Development of chemical-based reference standards for rooibos and honeybush aroma lexicons. Food Research International, 127. doi:10.1016/j.foodres.2019.108734.
dc.identifier.issn0963-9969 (print)
dc.identifier.otherdoi:10.1016/j.foodres.2019.108734
dc.identifier.urihttp://hdl.handle.net/10019.1/125555
dc.language.isoen_ZAen_ZA
dc.publisherElsevier
dc.rights.holderElsevier
dc.subjectHerbal teas -- Sensory evaluationen_ZA
dc.subjectAroma wheelen_ZA
dc.subjectQuality control toolsen_ZA
dc.subjectAroma lexiconen_ZA
dc.subjectChemical reference standardsen_ZA
dc.subjectHoneybush tea (Cyclopia spp.) -- Sensory evaluationen_ZA
dc.subjectRooibos tea -- Chemical analysisen_ZA
dc.titleDevelopment of chemical-based reference standards for rooibos and honeybush aroma lexiconsen_ZA
dc.typeArticleen_ZA
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