Open AccessOPTIMIZATION OF THE FERMENTATION PARAMETERS OF HONEYBUSH TEA (CYCLOPIA)
Author(s) -
TOIT J.DU,
JOUBERT E.
Publication year - 1999
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/j.1745-4557.1999.tb00555.x
Subject(s) - fermentation , organoleptic , aroma , food science , flavor , chemistry , ripening , polyphenol , botany , biology , biochemistry , antioxidant
The effects of elevated fermentation temperatures (60, 70, 80 and 90C) on the extract and leaf color, as well as the organoleptic quality of Cyclopia maculata and C. intermedia, and the effect of flowers on the quality of C. intermedia were studied. Color development increased with increasing fermentation temperature while the water soluble solid and pofyphenol contents of the extracts decreased (P < 0.05) over the fermentation period resulting in higher L* values. Fermentation at 70C for 60 h and 90C for 36 h produced the best flavored tea. Fermentation at 90C for 36 h produced optimal development of the desired dark‐brown leaf color and dark red‐brown extract color. Longer fermentation times are necessary for fermentation at 60, 70 and 80C. The color of dried fermented tea containing flowers had higher L*, a* and b* values (P < 0.05) than tea without flowers. Extracts prepared from material containing flowers had higher b* values (P < 0.05) and more soluble solids (P < 0.05), but contained less polyphenols (P < 0.05). Flowers gave the tea a sweeter aroma (P < 0.0001) and flavor (P < 0.0001) and subsequently a better overall quality (P < 0.0013) than when manufactured in midsummer when no flowers were present.