Sensory profiling of honeybush tea (Cyclopia species) and the development of a honeybush sensory wheel

•Several Cyclopia species processed to produce honeybush herbal tea•Characteristic sensory profile determined using descriptive sensory analysis•Demonstrated sensory similarities and differences between Cyclopia species•Developed generic honeybush sensory wheel comprising 30 attributes•Eugenol major aroma-active compound in C. maculata

Several Cyclopia species (Cyclopia sessiliflora, Cyclopia longifolia, Cyclopia genistoides, Cyclopia intermedia, Cyclopia subternata and Cyclopia maculata), used as honeybush herbal tea, were analyzed using descriptive sensory analysis in order to develop a generic honeybush sensory wheel. It was found that the “characteristic” sensory profile of honeybush could be described as “floral”, “sweet-associated”, “fruity”, “plant-like” and “woody” with a sweet taste and a slightly astringent mouthfeel, whereas other attributes defined differences in the sensory characteristics between the Cyclopia species. The species could be divided into three distinct groups: group A (C. sessiliflora, C. intermedia and C. genistoides) associated with “fynbos-floral”, “fynbos-sweet” and “plant-like” attributes, group B (C. longifolia and C. subternata) with “rose geranium” and “fruity-sweet” and group C (C. maculata) with “woody”, “boiled syrup” and “cassia/cinnamon”. The large sample set enabled the development of a generic honeybush sensory wheel, comprising of 30 attributes, organized into positive and negative attributes in primary and secondary tiers. Gas chromatographic-olfactometry of the aroma fraction of a sample of C. maculata with a prominent spicy aroma indicated a high level of eugenol, the only aroma-active compound that associated with a spicy aroma.