Department of Food Science, Stellenbosch University, Private Bag X1, 7602 Matieland, South Africa.
Department of Food Science, Stellenbosch University, Private Bag X1, 7602 Matieland, South Africa.
Food Res Int. 2017 Sep;99(Pt 1):275-286. doi: 10.1016/j.foodres.2017.05.014. Epub 2017 May 20.
Honeybush herbal tea is produced from the endemic South African Cyclopia species. Plant material subjected to a high-temperature oxidation step ("fermentation") forms the bulk of production. Production lags behind demand forcing tea merchants to use blends of available material to supply local and international markets. The distinct differences in the sensory profiles of the herbal tea produced from the different Cyclopia species require that special care is given to blending to ensure a consistent, high quality product. Although conventional descriptive sensory analysis (DSA) is highly effective in providing a detailed sensory profile of herbal tea infusions, industry requires a method that is more time- and cost-effective. Recent advances in sensory science have led to the development of rapid profiling methodologies. The question is whether projective mapping can successfully be used for the sensory characterisation of herbal tea infusions. Trained assessors performed global and partial projective mapping to determine the validity of this technique for the sensory characterisation of infusions of five Cyclopia species. Similar product configurations were obtained when comparing results of DSA and global and partial projective mapping. Comparison of replicate sessions showed RV coefficients >0.8. A similarity index, based on multifactor analysis, was calculated to determine assessor repeatability. Global projective mapping, demonstrated to be a valid method for providing a broad sensory characterisation of Cyclopia species, is thus suitable as a rapid quality control method of honeybush infusions. Its application by the honeybush industry could improve the consistency of the sensory profile of blended products.
霍尼布什草本茶由南非特有物种 Cyclopia 制成。高温氧化步骤（“发酵”）的植物材料构成了大部分的产量。由于生产滞后于需求，茶商不得不使用可用材料的混合物来供应当地和国际市场。不同 Cyclopia 物种制成的草本茶在感官特征上存在明显差异，因此在混合时需要特别注意，以确保产品的一致性和高质量。虽然传统的描述性感官分析（DSA）在提供草本茶浸出物的详细感官特征方面非常有效，但行业需要一种更省时、更具成本效益的方法。最近感官科学的进展导致了快速分析方法的发展。问题是，投影映射是否可以成功用于草本茶浸出物的感官特征描述。经过培训的评估员进行了全局和部分投影映射，以确定该技术用于五种 Cyclopia 物种浸出物的感官特征描述的有效性。比较 DSA 和全局和部分投影映射的结果时，获得了相似的产品配置。比较重复会议的结果显示 RV 系数>0.8。基于多因素分析的相似度指数用于确定评估员的可重复性。全局投影映射被证明是一种有效的方法，可以提供 Cyclopia 物种的广泛感官特征描述，因此适合作为霍尼布什浸出物的快速质量控制方法。其在霍尼布什行业的应用可以提高混合产品感官特征的一致性。
