| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6396877 | Food Research International | 2013 | 9 Pages |
Abstract
⺠Steam pasteurization of rooibos affected sensory quality of infusions. ⺠“Green” and “caramel” notes were the most reduced in intensity. ⺠“Green” flavor was frequently replaced by “hay” flavor. ⺠Astringency was reduced slightly in steam-pasteurized infusions.
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Authors
I.S. Koch, N. Muller, D. de Beer, T. Næs, E. Joubert,