Enhancing fruity and sweet-associated aroma attributes of honeybush tea (Cyclopia spp.) by ultra-high temperature oxidation-Reference-Cited by-同舟云学术

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Enhancing fruity and sweet-associated aroma attributes of honeybush tea (Cyclopia spp.) by ultra-high temperature oxidation

Published:2024-06 Issue:1 Volume:4 Page:100398
ISSN:2772-5022
Container-title:Applied Food Research
language:en
Short-container-title:Applied Food Research

Author:

Joubert Elizabeth^ORCID,Petrus Alicia^ORCID,de Beer Dalene^ORCID,Human Chantelle^ORCID,van der Rijst Marieta^ORCID,Walczak Beata,du Preez Brigitte V.P.,Moelich Erika,Muller Magdalena^ORCID

Funder

South Africa Department of Science and Innovation

Publisher

Elsevier BV

Reference45 articles.

1. Steam treatment of green Cyclopia longifolia—delivering herbal tea infusions with a high bioactive content and improved aroma;Alexander;South African Journal of Botany,2018

2. Bitter profiling of phenolic fractions of green Cyclopia genistoides herbal tea;Alexander;Food Chemistry,2019

3. High-temperature oxidation reduces the bitterness of honeybush infusions depending on changes in phenolic composition;Alexander;LWT,2021

4. Permutation tests for multi-factorial analysis of variance;Anderson;Journal of Statistical Computation and Simulation,2003

5. A repurchase intention model of Indonesian herbal tea consumers: Integrating perceived enjoyment and health belief;Astrini;British Food Journal,2022

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