abbr. SJ GMU
ISSN 2657-5841 (printed)
ISSN 2657-6988 (online)
DOI: 10.26408
Attempt of Rooibos and Honeybush Identification Based on the Beverages Color Parameters
Próba identyfikacji rooibos i honeybush na podstawie parametrów barwy naparów
https://orcid.org/0000-0002-7774-36921
Gdynia Maritime University, ul. 81-87 Morska, 81-225 Gdynia, Poland, e-mail: p.dmowski@wpit.umg.edu.pl
Abstract:
Rooibos (Aspalathus linearis) and honeybush tea (Cyclopia species), are the products coming from South Africa, that due to their organoleptic features and antioxidant properties are gaining increasing popularity among the Polish consumers. Due to the high similarity, these products are very often confused, and both consumers and sellers have problems in distinguishing them. Therefore, the aim of the paper is the attempt to differentiate rooibos and honeybush infusions based on the consumer evaluation of color of the beverages and color parameters measured in the CIEL*a*b* system. On the basis of the obtained results, statistically significant differences in the consumer color assessment of infusions were found. The results presented in this paper indicate that the samples of rooibos were very similar and were characterized by more intensive brick, red and brown color than honeybush. However, it was shown that the values of the color parameters measured in the CIEL*a*b* system do not allow for clear differentiation of rooibos and honeybush beverages.
Streszczenie:
Rooibos (Aspalathus linearnis) oraz honeybush (Cyclopia spp.) to produkty pochodzące z Afryki Południowej, które ze względu na swoje walory organoleptyczne i właściwości przeciwutleniające zyskują coraz większą popularność wśród polskich konsumentów. Ze względu na duże podobieństwo produkty te bardzo często są mylone i zarówno konsumenci, jak i sprzedający mają problemy z ich odróżnieniem. W związku z tym celem pracy była próba różnicowania naparów rooibos i honeybush na podstawie parametrów barwy, oznaczonych organoleptycznie i instrumentalnie w systemie CIEL*a*b*. Wykorzystując uzyskane wyniki, stwierdzono statystycznie istotne różnice w konsumenckiej ocenie barwy badanych naparów. Napary rooibos oceniono jako napary o większym nasyceniu barwy ceglastej, czerwonej i brązowej niż napary honeybush. Wykazano jednak, że wartości parametrów barwy mierzone w systemie CIEL*a*b* nie pozwalają na jednoznaczne różnicowanie naparów rooibos i honeybush.
Keywords:
rooibos, honeybush, sensory evaluation, color parameters, identification.
Słowa kluczowe:
rooibos, honeybush, analiza organoleptyczna, parametry barwy, identyfikacja.
Issue:
Pages:
29
40
Doi:
Submitted:
11.06.2018
Accepted:
17.10.2018
Published:
18.12.2018
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This article is an open access article distributed under a Creative Commoms Attribution (CCBY 4.0) licence
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