Cold brewing of rooibos tea affects its sensory profile and physicochemical properties compared to regular hot, and boiled brewing
Cold brewing of rooibos tea has gained popularity, in particular in Japan, one of its major markets, due to the convenience of preparation. The sensory profile of traditional (‘fermented’) rooibos, prepared by regular brewing (5 min infused in freshly-boiled water) and served hot, is well described....
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Muller, Magdalena [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2020transfer abstract |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
Enthalten in: Assessment of urban identity through a matrix of cultural landscapes - Ziyaee, Maryam ELSEVIER, 2017, an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST), Amsterdam [u.a.] |
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| Übergeordnetes Werk: |
volume:132 ; year:2020 ; pages:0 |
| Links: |
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| DOI / URN: |
10.1016/j.lwt.2020.109919 |
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ELV051431688 |
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| 245 | 1 | 0 | |a Cold brewing of rooibos tea affects its sensory profile and physicochemical properties compared to regular hot, and boiled brewing |
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| 520 | |a Cold brewing of rooibos tea has gained popularity, in particular in Japan, one of its major markets, due to the convenience of preparation. The sensory profile of traditional (‘fermented’) rooibos, prepared by regular brewing (5 min infused in freshly-boiled water) and served hot, is well described. However, no sensory profiling of cold-brewed rooibos tea, rooibos tea served at ambient temperature, or green rooibos tea has been performed to date. In this study, the sensory profile of both fermented and green rooibos prepared by cold brewing (8 h at ≤5 °C), regular hot brewing and boiling (5 min), and consumed at ambient temperature (21 °C), were investigated. ‘Rooibos woody’ and ‘fynbos-floral’ aroma notes of fermented rooibos were unaffected by brewing procedure, but its cold brew was sweeter and less astringent than the other brews. The sensory profile of green rooibos, dominated by a ‘hay/dried grass’ aroma, bitter taste and astringency, was affected to a greater extent by brewing procedure, but mostly, cold and regular brews had similar aroma attribute intensities. Higher levels of flavonoids may explain the trends for astringency. Fe and Al were present in the highest levels in boiled brews, although at levels too low to impact on health. | ||
| 520 | |a Cold brewing of rooibos tea has gained popularity, in particular in Japan, one of its major markets, due to the convenience of preparation. The sensory profile of traditional (‘fermented’) rooibos, prepared by regular brewing (5 min infused in freshly-boiled water) and served hot, is well described. However, no sensory profiling of cold-brewed rooibos tea, rooibos tea served at ambient temperature, or green rooibos tea has been performed to date. In this study, the sensory profile of both fermented and green rooibos prepared by cold brewing (8 h at ≤5 °C), regular hot brewing and boiling (5 min), and consumed at ambient temperature (21 °C), were investigated. ‘Rooibos woody’ and ‘fynbos-floral’ aroma notes of fermented rooibos were unaffected by brewing procedure, but its cold brew was sweeter and less astringent than the other brews. The sensory profile of green rooibos, dominated by a ‘hay/dried grass’ aroma, bitter taste and astringency, was affected to a greater extent by brewing procedure, but mostly, cold and regular brews had similar aroma attribute intensities. Higher levels of flavonoids may explain the trends for astringency. Fe and Al were present in the highest levels in boiled brews, although at levels too low to impact on health. | ||
| 650 | 7 | |a Fe and Al content |2 Elsevier | |
| 650 | 7 | |a Flavonoids |2 Elsevier | |
| 650 | 7 | |a Sensory profiling |2 Elsevier | |
| 650 | 7 | |a Rooibos |2 Elsevier | |
| 650 | 7 | |a Cold brew |2 Elsevier | |
| 650 | 7 | |a Aspalathin |2 Elsevier | |
| 700 | 1 | |a De Beer, Dalene |4 oth | |
| 700 | 1 | |a Truzzi, Cristina |4 oth | |
| 700 | 1 | |a Annibaldi, Anna |4 oth | |
| 700 | 1 | |a Carloni, Patricia |4 oth | |
| 700 | 1 | |a Girolametti, Federico |4 oth | |
| 700 | 1 | |a Damiani, Elisabetta |4 oth | |
| 700 | 1 | |a Joubert, Elizabeth |4 oth | |
| 773 | 0 | 8 | |i Enthalten in |n Elsevier |a Ziyaee, Maryam ELSEVIER |t Assessment of urban identity through a matrix of cultural landscapes |d 2017 |d an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) |g Amsterdam [u.a.] |w (DE-627)ELV004078675 |
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10.1016/j.lwt.2020.109919 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001627.pica (DE-627)ELV051431688 (ELSEVIER)S0023-6438(20)30908-7 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Muller, Magdalena verfasserin aut Cold brewing of rooibos tea affects its sensory profile and physicochemical properties compared to regular hot, and boiled brewing 2020transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Cold brewing of rooibos tea has gained popularity, in particular in Japan, one of its major markets, due to the convenience of preparation. The sensory profile of traditional (‘fermented’) rooibos, prepared by regular brewing (5 min infused in freshly-boiled water) and served hot, is well described. However, no sensory profiling of cold-brewed rooibos tea, rooibos tea served at ambient temperature, or green rooibos tea has been performed to date. In this study, the sensory profile of both fermented and green rooibos prepared by cold brewing (8 h at ≤5 °C), regular hot brewing and boiling (5 min), and consumed at ambient temperature (21 °C), were investigated. ‘Rooibos woody’ and ‘fynbos-floral’ aroma notes of fermented rooibos were unaffected by brewing procedure, but its cold brew was sweeter and less astringent than the other brews. The sensory profile of green rooibos, dominated by a ‘hay/dried grass’ aroma, bitter taste and astringency, was affected to a greater extent by brewing procedure, but mostly, cold and regular brews had similar aroma attribute intensities. Higher levels of flavonoids may explain the trends for astringency. Fe and Al were present in the highest levels in boiled brews, although at levels too low to impact on health. Cold brewing of rooibos tea has gained popularity, in particular in Japan, one of its major markets, due to the convenience of preparation. The sensory profile of traditional (‘fermented’) rooibos, prepared by regular brewing (5 min infused in freshly-boiled water) and served hot, is well described. However, no sensory profiling of cold-brewed rooibos tea, rooibos tea served at ambient temperature, or green rooibos tea has been performed to date. In this study, the sensory profile of both fermented and green rooibos prepared by cold brewing (8 h at ≤5 °C), regular hot brewing and boiling (5 min), and consumed at ambient temperature (21 °C), were investigated. ‘Rooibos woody’ and ‘fynbos-floral’ aroma notes of fermented rooibos were unaffected by brewing procedure, but its cold brew was sweeter and less astringent than the other brews. The sensory profile of green rooibos, dominated by a ‘hay/dried grass’ aroma, bitter taste and astringency, was affected to a greater extent by brewing procedure, but mostly, cold and regular brews had similar aroma attribute intensities. Higher levels of flavonoids may explain the trends for astringency. Fe and Al were present in the highest levels in boiled brews, although at levels too low to impact on health. Fe and Al content Elsevier Flavonoids Elsevier Sensory profiling Elsevier Rooibos Elsevier Cold brew Elsevier Aspalathin Elsevier De Beer, Dalene oth Truzzi, Cristina oth Annibaldi, Anna oth Carloni, Patricia oth Girolametti, Federico oth Damiani, Elisabetta oth Joubert, Elizabeth oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:132 year:2020 pages:0 https://doi.org/10.1016/j.lwt.2020.109919 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 132 2020 0 |
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10.1016/j.lwt.2020.109919 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001627.pica (DE-627)ELV051431688 (ELSEVIER)S0023-6438(20)30908-7 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Muller, Magdalena verfasserin aut Cold brewing of rooibos tea affects its sensory profile and physicochemical properties compared to regular hot, and boiled brewing 2020transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Cold brewing of rooibos tea has gained popularity, in particular in Japan, one of its major markets, due to the convenience of preparation. The sensory profile of traditional (‘fermented’) rooibos, prepared by regular brewing (5 min infused in freshly-boiled water) and served hot, is well described. However, no sensory profiling of cold-brewed rooibos tea, rooibos tea served at ambient temperature, or green rooibos tea has been performed to date. In this study, the sensory profile of both fermented and green rooibos prepared by cold brewing (8 h at ≤5 °C), regular hot brewing and boiling (5 min), and consumed at ambient temperature (21 °C), were investigated. ‘Rooibos woody’ and ‘fynbos-floral’ aroma notes of fermented rooibos were unaffected by brewing procedure, but its cold brew was sweeter and less astringent than the other brews. The sensory profile of green rooibos, dominated by a ‘hay/dried grass’ aroma, bitter taste and astringency, was affected to a greater extent by brewing procedure, but mostly, cold and regular brews had similar aroma attribute intensities. Higher levels of flavonoids may explain the trends for astringency. Fe and Al were present in the highest levels in boiled brews, although at levels too low to impact on health. Cold brewing of rooibos tea has gained popularity, in particular in Japan, one of its major markets, due to the convenience of preparation. The sensory profile of traditional (‘fermented’) rooibos, prepared by regular brewing (5 min infused in freshly-boiled water) and served hot, is well described. However, no sensory profiling of cold-brewed rooibos tea, rooibos tea served at ambient temperature, or green rooibos tea has been performed to date. In this study, the sensory profile of both fermented and green rooibos prepared by cold brewing (8 h at ≤5 °C), regular hot brewing and boiling (5 min), and consumed at ambient temperature (21 °C), were investigated. ‘Rooibos woody’ and ‘fynbos-floral’ aroma notes of fermented rooibos were unaffected by brewing procedure, but its cold brew was sweeter and less astringent than the other brews. The sensory profile of green rooibos, dominated by a ‘hay/dried grass’ aroma, bitter taste and astringency, was affected to a greater extent by brewing procedure, but mostly, cold and regular brews had similar aroma attribute intensities. Higher levels of flavonoids may explain the trends for astringency. Fe and Al were present in the highest levels in boiled brews, although at levels too low to impact on health. Fe and Al content Elsevier Flavonoids Elsevier Sensory profiling Elsevier Rooibos Elsevier Cold brew Elsevier Aspalathin Elsevier De Beer, Dalene oth Truzzi, Cristina oth Annibaldi, Anna oth Carloni, Patricia oth Girolametti, Federico oth Damiani, Elisabetta oth Joubert, Elizabeth oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:132 year:2020 pages:0 https://doi.org/10.1016/j.lwt.2020.109919 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 132 2020 0 |
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10.1016/j.lwt.2020.109919 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001627.pica (DE-627)ELV051431688 (ELSEVIER)S0023-6438(20)30908-7 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Muller, Magdalena verfasserin aut Cold brewing of rooibos tea affects its sensory profile and physicochemical properties compared to regular hot, and boiled brewing 2020transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Cold brewing of rooibos tea has gained popularity, in particular in Japan, one of its major markets, due to the convenience of preparation. The sensory profile of traditional (‘fermented’) rooibos, prepared by regular brewing (5 min infused in freshly-boiled water) and served hot, is well described. However, no sensory profiling of cold-brewed rooibos tea, rooibos tea served at ambient temperature, or green rooibos tea has been performed to date. In this study, the sensory profile of both fermented and green rooibos prepared by cold brewing (8 h at ≤5 °C), regular hot brewing and boiling (5 min), and consumed at ambient temperature (21 °C), were investigated. ‘Rooibos woody’ and ‘fynbos-floral’ aroma notes of fermented rooibos were unaffected by brewing procedure, but its cold brew was sweeter and less astringent than the other brews. The sensory profile of green rooibos, dominated by a ‘hay/dried grass’ aroma, bitter taste and astringency, was affected to a greater extent by brewing procedure, but mostly, cold and regular brews had similar aroma attribute intensities. Higher levels of flavonoids may explain the trends for astringency. Fe and Al were present in the highest levels in boiled brews, although at levels too low to impact on health. Cold brewing of rooibos tea has gained popularity, in particular in Japan, one of its major markets, due to the convenience of preparation. The sensory profile of traditional (‘fermented’) rooibos, prepared by regular brewing (5 min infused in freshly-boiled water) and served hot, is well described. However, no sensory profiling of cold-brewed rooibos tea, rooibos tea served at ambient temperature, or green rooibos tea has been performed to date. In this study, the sensory profile of both fermented and green rooibos prepared by cold brewing (8 h at ≤5 °C), regular hot brewing and boiling (5 min), and consumed at ambient temperature (21 °C), were investigated. ‘Rooibos woody’ and ‘fynbos-floral’ aroma notes of fermented rooibos were unaffected by brewing procedure, but its cold brew was sweeter and less astringent than the other brews. The sensory profile of green rooibos, dominated by a ‘hay/dried grass’ aroma, bitter taste and astringency, was affected to a greater extent by brewing procedure, but mostly, cold and regular brews had similar aroma attribute intensities. Higher levels of flavonoids may explain the trends for astringency. Fe and Al were present in the highest levels in boiled brews, although at levels too low to impact on health. Fe and Al content Elsevier Flavonoids Elsevier Sensory profiling Elsevier Rooibos Elsevier Cold brew Elsevier Aspalathin Elsevier De Beer, Dalene oth Truzzi, Cristina oth Annibaldi, Anna oth Carloni, Patricia oth Girolametti, Federico oth Damiani, Elisabetta oth Joubert, Elizabeth oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:132 year:2020 pages:0 https://doi.org/10.1016/j.lwt.2020.109919 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 132 2020 0 |
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10.1016/j.lwt.2020.109919 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001627.pica (DE-627)ELV051431688 (ELSEVIER)S0023-6438(20)30908-7 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Muller, Magdalena verfasserin aut Cold brewing of rooibos tea affects its sensory profile and physicochemical properties compared to regular hot, and boiled brewing 2020transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Cold brewing of rooibos tea has gained popularity, in particular in Japan, one of its major markets, due to the convenience of preparation. The sensory profile of traditional (‘fermented’) rooibos, prepared by regular brewing (5 min infused in freshly-boiled water) and served hot, is well described. However, no sensory profiling of cold-brewed rooibos tea, rooibos tea served at ambient temperature, or green rooibos tea has been performed to date. In this study, the sensory profile of both fermented and green rooibos prepared by cold brewing (8 h at ≤5 °C), regular hot brewing and boiling (5 min), and consumed at ambient temperature (21 °C), were investigated. ‘Rooibos woody’ and ‘fynbos-floral’ aroma notes of fermented rooibos were unaffected by brewing procedure, but its cold brew was sweeter and less astringent than the other brews. The sensory profile of green rooibos, dominated by a ‘hay/dried grass’ aroma, bitter taste and astringency, was affected to a greater extent by brewing procedure, but mostly, cold and regular brews had similar aroma attribute intensities. Higher levels of flavonoids may explain the trends for astringency. Fe and Al were present in the highest levels in boiled brews, although at levels too low to impact on health. Cold brewing of rooibos tea has gained popularity, in particular in Japan, one of its major markets, due to the convenience of preparation. The sensory profile of traditional (‘fermented’) rooibos, prepared by regular brewing (5 min infused in freshly-boiled water) and served hot, is well described. However, no sensory profiling of cold-brewed rooibos tea, rooibos tea served at ambient temperature, or green rooibos tea has been performed to date. In this study, the sensory profile of both fermented and green rooibos prepared by cold brewing (8 h at ≤5 °C), regular hot brewing and boiling (5 min), and consumed at ambient temperature (21 °C), were investigated. ‘Rooibos woody’ and ‘fynbos-floral’ aroma notes of fermented rooibos were unaffected by brewing procedure, but its cold brew was sweeter and less astringent than the other brews. The sensory profile of green rooibos, dominated by a ‘hay/dried grass’ aroma, bitter taste and astringency, was affected to a greater extent by brewing procedure, but mostly, cold and regular brews had similar aroma attribute intensities. Higher levels of flavonoids may explain the trends for astringency. Fe and Al were present in the highest levels in boiled brews, although at levels too low to impact on health. Fe and Al content Elsevier Flavonoids Elsevier Sensory profiling Elsevier Rooibos Elsevier Cold brew Elsevier Aspalathin Elsevier De Beer, Dalene oth Truzzi, Cristina oth Annibaldi, Anna oth Carloni, Patricia oth Girolametti, Federico oth Damiani, Elisabetta oth Joubert, Elizabeth oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:132 year:2020 pages:0 https://doi.org/10.1016/j.lwt.2020.109919 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 132 2020 0 |
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10.1016/j.lwt.2020.109919 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001627.pica (DE-627)ELV051431688 (ELSEVIER)S0023-6438(20)30908-7 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Muller, Magdalena verfasserin aut Cold brewing of rooibos tea affects its sensory profile and physicochemical properties compared to regular hot, and boiled brewing 2020transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Cold brewing of rooibos tea has gained popularity, in particular in Japan, one of its major markets, due to the convenience of preparation. The sensory profile of traditional (‘fermented’) rooibos, prepared by regular brewing (5 min infused in freshly-boiled water) and served hot, is well described. However, no sensory profiling of cold-brewed rooibos tea, rooibos tea served at ambient temperature, or green rooibos tea has been performed to date. In this study, the sensory profile of both fermented and green rooibos prepared by cold brewing (8 h at ≤5 °C), regular hot brewing and boiling (5 min), and consumed at ambient temperature (21 °C), were investigated. ‘Rooibos woody’ and ‘fynbos-floral’ aroma notes of fermented rooibos were unaffected by brewing procedure, but its cold brew was sweeter and less astringent than the other brews. The sensory profile of green rooibos, dominated by a ‘hay/dried grass’ aroma, bitter taste and astringency, was affected to a greater extent by brewing procedure, but mostly, cold and regular brews had similar aroma attribute intensities. Higher levels of flavonoids may explain the trends for astringency. Fe and Al were present in the highest levels in boiled brews, although at levels too low to impact on health. Cold brewing of rooibos tea has gained popularity, in particular in Japan, one of its major markets, due to the convenience of preparation. The sensory profile of traditional (‘fermented’) rooibos, prepared by regular brewing (5 min infused in freshly-boiled water) and served hot, is well described. However, no sensory profiling of cold-brewed rooibos tea, rooibos tea served at ambient temperature, or green rooibos tea has been performed to date. In this study, the sensory profile of both fermented and green rooibos prepared by cold brewing (8 h at ≤5 °C), regular hot brewing and boiling (5 min), and consumed at ambient temperature (21 °C), were investigated. ‘Rooibos woody’ and ‘fynbos-floral’ aroma notes of fermented rooibos were unaffected by brewing procedure, but its cold brew was sweeter and less astringent than the other brews. The sensory profile of green rooibos, dominated by a ‘hay/dried grass’ aroma, bitter taste and astringency, was affected to a greater extent by brewing procedure, but mostly, cold and regular brews had similar aroma attribute intensities. Higher levels of flavonoids may explain the trends for astringency. Fe and Al were present in the highest levels in boiled brews, although at levels too low to impact on health. Fe and Al content Elsevier Flavonoids Elsevier Sensory profiling Elsevier Rooibos Elsevier Cold brew Elsevier Aspalathin Elsevier De Beer, Dalene oth Truzzi, Cristina oth Annibaldi, Anna oth Carloni, Patricia oth Girolametti, Federico oth Damiani, Elisabetta oth Joubert, Elizabeth oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:132 year:2020 pages:0 https://doi.org/10.1016/j.lwt.2020.109919 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 132 2020 0 |
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cold brewing of rooibos tea affects its sensory profile and physicochemical properties compared to regular hot, and boiled brewing |
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Cold brewing of rooibos tea affects its sensory profile and physicochemical properties compared to regular hot, and boiled brewing |
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Cold brewing of rooibos tea has gained popularity, in particular in Japan, one of its major markets, due to the convenience of preparation. The sensory profile of traditional (‘fermented’) rooibos, prepared by regular brewing (5 min infused in freshly-boiled water) and served hot, is well described. However, no sensory profiling of cold-brewed rooibos tea, rooibos tea served at ambient temperature, or green rooibos tea has been performed to date. In this study, the sensory profile of both fermented and green rooibos prepared by cold brewing (8 h at ≤5 °C), regular hot brewing and boiling (5 min), and consumed at ambient temperature (21 °C), were investigated. ‘Rooibos woody’ and ‘fynbos-floral’ aroma notes of fermented rooibos were unaffected by brewing procedure, but its cold brew was sweeter and less astringent than the other brews. The sensory profile of green rooibos, dominated by a ‘hay/dried grass’ aroma, bitter taste and astringency, was affected to a greater extent by brewing procedure, but mostly, cold and regular brews had similar aroma attribute intensities. Higher levels of flavonoids may explain the trends for astringency. Fe and Al were present in the highest levels in boiled brews, although at levels too low to impact on health. |
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Cold brewing of rooibos tea has gained popularity, in particular in Japan, one of its major markets, due to the convenience of preparation. The sensory profile of traditional (‘fermented’) rooibos, prepared by regular brewing (5 min infused in freshly-boiled water) and served hot, is well described. However, no sensory profiling of cold-brewed rooibos tea, rooibos tea served at ambient temperature, or green rooibos tea has been performed to date. In this study, the sensory profile of both fermented and green rooibos prepared by cold brewing (8 h at ≤5 °C), regular hot brewing and boiling (5 min), and consumed at ambient temperature (21 °C), were investigated. ‘Rooibos woody’ and ‘fynbos-floral’ aroma notes of fermented rooibos were unaffected by brewing procedure, but its cold brew was sweeter and less astringent than the other brews. The sensory profile of green rooibos, dominated by a ‘hay/dried grass’ aroma, bitter taste and astringency, was affected to a greater extent by brewing procedure, but mostly, cold and regular brews had similar aroma attribute intensities. Higher levels of flavonoids may explain the trends for astringency. Fe and Al were present in the highest levels in boiled brews, although at levels too low to impact on health. |
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Cold brewing of rooibos tea has gained popularity, in particular in Japan, one of its major markets, due to the convenience of preparation. The sensory profile of traditional (‘fermented’) rooibos, prepared by regular brewing (5 min infused in freshly-boiled water) and served hot, is well described. However, no sensory profiling of cold-brewed rooibos tea, rooibos tea served at ambient temperature, or green rooibos tea has been performed to date. In this study, the sensory profile of both fermented and green rooibos prepared by cold brewing (8 h at ≤5 °C), regular hot brewing and boiling (5 min), and consumed at ambient temperature (21 °C), were investigated. ‘Rooibos woody’ and ‘fynbos-floral’ aroma notes of fermented rooibos were unaffected by brewing procedure, but its cold brew was sweeter and less astringent than the other brews. The sensory profile of green rooibos, dominated by a ‘hay/dried grass’ aroma, bitter taste and astringency, was affected to a greater extent by brewing procedure, but mostly, cold and regular brews had similar aroma attribute intensities. Higher levels of flavonoids may explain the trends for astringency. Fe and Al were present in the highest levels in boiled brews, although at levels too low to impact on health. |
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