Corpus ID: 96953690

Sensory and phenolic profiling of Cyclopia species (Honeybush) and optimisation of the fermentation conditions

  title={Sensory and phenolic profiling of Cyclopia species (Honeybush) and optimisation of the fermentation conditions},
  author={K. Theron},
  • K. Theron
  • Published 2012
  • Chemistry
  • 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
    12 Citations
    Characterization of volatiles and aroma-active compounds in honeybush (Cyclopia subternata) by GC-MS and GC-O analysis.
    • 21
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    Characterisation of the sensory profile of Cyclopia intermedia and optimisation of fermentation parameters for improved product quality
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    Xanthones and benzophenones from Cyclopia genistoides (honeybush) : chemical characterisation and assessment of thermal stability
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    Phenolic metabolites from honeybush tea (Cyclopia subternata).
    • 63
    The effect of pretreatment on the fermentation of honeybush tea (Cyclopia maculata)
    • 32
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    Polyphenols from Honeybush tea (Cyclopia intermedia).
    • 78
    Development of a sensory lexicon and sensory wheel for rooibos (Aspalathus linearis) and the role of its phenolic composition on taste and mouthfeel.
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