Development of a sensory lexicon and sensory wheel for rooibos (Aspalathus linearis) and the role of its phenolic composition on taste and mouthfeel.
Thesis (MSc Food Sc)--University of Stellenbosch, 2011. === ENGLISH ABSTRACT: The sensory characteristics and chemical composition of rooibos infusions were analysed to establish the extent of variation in sensory attributes and compositional parameters, and investigate whether correlations exist be...
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| Format: | Others |
| Language: | en_ZA |
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Stellenbosch : University of Stellenbosch
2011
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| Online Access: | http://hdl.handle.net/10019.1/6569 |