Impact of steam pasteurization on the sensory profile and phenolic composition of rooibos (Aspalathus linearis) herbal tea infusions

@inproceedings{Koch2013ImpactOS,
  title={Impact of steam pasteurization on the sensory profile and phenolic composition of rooibos (Aspalathus linearis) herbal tea infusions},
  author={Ilona Sabine Koch and Nina Ros{\'a}ria Maradei Muller and Dalene de Beer and Tormod N{\ae}s and Elizabeth Joubert},
  year={2013}
}
Abstract The effect of steam pasteurization of fermented rooibos leaves and stems on the sensory characteristics and phenolic composition of infusions was determined. The extent to which this processing step changes the sensory profile and whether compositional changes influence taste and astringency of the beverage was determined. These were achieved by examining the changes in the concentrations of soluble solids (SS), total polyphenols (TP) and 14 individual non-volatile monomeric phenolic… CONTINUE READING

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