Optimising high-temperature oxidation of Cyclopia species for maximum development of characteristic aroma notes of honeybush herbal tea infusions

@article{Erasmus2017OptimisingHO,
  title={Optimising high-temperature oxidation of Cyclopia species for maximum development of characteristic aroma notes of honeybush herbal tea infusions},
  author={Len{\'e} M. Erasmus and K. A. Theron and M. Muller and M. Rijst and E. Joubert},
  journal={South African Journal of Botany},
  year={2017},
  volume={110},
  pages={144-151}
}
Abstract The effect of oxidation temperature and time on the sensory characteristics of Cyclopia genistoides , C . subternata , C . maculata and C . longifolia was investigated to establish the optimum temperature × time combination for production of high quality honeybush herbal tea. The plant material was subjected to high-temperature oxidation (also known as “fermentation”) at 80 °C and 90 °C for 8, 16, 24 and 32 h. Descriptive sensory analysis was used to establish changes in the… Expand
18 Citations
Analysis of honeybush tea (Cyclopia spp.) volatiles by comprehensive two-dimensional gas chromatography using a single-stage thermal modulator
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