@article{Newerli-Guz_2013,
	author = {Newerli-Guz, Joanna},
	title = {Essential oil content as a determinant of sensory features of peppermint tea Mentha piperita},
	journal = {Scientific Journal of Gdynia Maritime University},
	number = {79,
	pages = {48-53}, 
	year = {2013},
	url = {http://zeszyty.am.gdynia.pl/artykul-197.html},
	abstract = {Mint (Mentha pipperita) has been used as medicine and food product for many years. This work report the essential oil content in 8 different samples of mint from Tricity market, and its influence on sensory features of those products. The results showed that the peppermint oil content and the sensory features as: aroma of raw material, aroma and flavour of infusion in the investigated samples varied. The higher content of mint oil determines the higher sensory evaluation of dried raw material and infusion. Also, a statistically significant effect (p = 0,005) of producer for all tested parameters and positive and significant correlation between essential oil content and sensory features were found.

},
	e-issn={2541-2486},
	publisher = {Gdynia Maritime University},
	keywords = {peppermint, peppermint oil},