Sensory and phenolic profiling of Cyclopia species (Honeybush) and optimisation of the fermentation conditions
@inproceedings{Theron2012SensoryAP,
title={Sensory and phenolic profiling of Cyclopia species (Honeybush) and optimisation of the fermentation conditions},
author={K. Theron},
year={2012}
}The sensory profiles, phenolic composition and colour of honeybush infusions, prepared from six Cyclopia species (C. sessiliflora, C. longifolia, C. genistoides, C. intermedia, C. subternata and C. maculata), were determined to establish the variation between species. The results of the sensory study were used to create a honeybush sensory wheel and lexicon. The “characteristic” sensory profile of honeybush tea can be described as a combination of floral, sweet, fruity and plantlike flavours… CONTINUE READING
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