| Beide Seiten der vorigen RevisionVorhergehende Überarbeitung | |
| cyclopia_genistoides_l._r.br [2024/07/24 08:26] – andreas | cyclopia_genistoides_l._r.br [2024/07/25 08:02] (aktuell) – andreas |
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| "The “characteristic” sensory profile of honeybush can be described as a combination of “sweet-associated”, “floral”, “fruity”, “woody” and “plant-like” aromas with a sweet taste and a slightly astringent mouthfeel... C. sessiliflora samples were associated with “green” aroma (“plant-like” and “green grass”), as well as a sour taste, and C. genistoides with “apricot jam” aroma and a slightly bitter taste. C. intermedia did not display a distinct profile as most positive attributes were perceived at moderate intensities. Although certain compounds can be linked to specific a roma notes, it is important to realize that aroma notes of different compounds can mask or suppress one another, and combinations of aroma compounds can produce new aroma characteristics." \\ | "The “characteristic” sensory profile of honeybush can be described as a combination of “sweet-associated”, “floral”, “fruity”, “woody” and “plant-like” aromas with a sweet taste and a slightly astringent mouthfeel... C. sessiliflora samples were associated with “green” aroma (“plant-like” and “green grass”), as well as a sour taste, and C. genistoides with “apricot jam” aroma and a slightly bitter taste. C. intermedia did not display a distinct profile as most positive attributes were perceived at moderate intensities. Although certain compounds can be linked to specific a roma notes, it is important to realize that aroma notes of different compounds can mask or suppress one another, and combinations of aroma compounds can produce new aroma characteristics." \\ |
| [Theron, K. A., et al. "Sensory profiling of honeybush tea (Cyclopia species) and the development of a honeybush sensory wheel." Food research international 66 (2014): 12-22] | [Theron, K. A., et al. "Sensory profiling of honeybush tea (Cyclopia species) and the development of a honeybush sensory wheel." Food research international 66 (2014): 12-22] |
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| | "Honeybush tea is mostly enjoyed as a hot beverage of the ‘fermented’ product. ‘Fermentation’ refers to the high-temperature oxidation process essential for the development of the sought-after sweet, floral aroma and flavour, and brown colour. Traditional medicinal uses include use as an expectorant in pulmonary tuberculosis, chronic catarrh, and a restorative with astringent properties. ‘Caspa Cyclopia Tea’ was the first branded product to appear on the market in the 1960s. The development of a formal industry in the 1990s gave rise to different branded honeybush products, and the production of extracts." \\ |
| | [Joubert, Elizabeth, et al. "Cyclopia genistoides." The South African Herbal Pharmacopoeia. Academic Press, 2023. 171-197] |
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| | {{cyclopia_genistoides.jpg}} \\ |
| | Cyclopia genistoides (L.) Vent.; Curtis, W., Botanical Magazine (1787-1948) vol. 31 (1810) t. 1259 \\ |
| | [[http://botanicalillustrations.org/species.php?id_taxon=6624]] |
