1
H A Y /D R IE D G R A S S F Y N B O S -F L O R A L R O O I B O S - W O O D Y H O N E Y C A R A M E L F R U IT Y - S W E E T A P R I C O T 10 20 30 40 WESTERN CAPE H A Y /D R IE D G R A S S F Y N B O S -F L O R A L R O O I B O S - W O O D Y H O N E Y C A R A M E L F R U IT Y - S W E E T A P R I C O T 10 20 30 40 NORTHERN CAPE Role of production area Aroma profile of rooibos ooibos tea (Aspalathus linearis) is cultivated in the Western Cape and Northern Cape provinces of South Africa. Sensory analysis of a large number of samples (n = 230), spanning the two production areas, three production seasons and four quality grades confirmed the characteristic primary aroma profile of rooibos as “rooibos-woody”, “fynbos-floral” and “honey”, irrespective of production area. Less prominent and not present in all samples of a production region were “caramel”, “fruity-sweet” and “apricot”, forming the secondary aroma profile of rooibos. These secondary aroma attributes also do not associate predominantly with a production region. “Hay/dried grass” was present at low intensities in 99% of the samples and thus forms part of the “characteristic” aroma profile of rooibos. R For more information: Lizette Joubert ([email protected]) Agricultural Research Council (ARC-Infruitec-Nietvoorbij) Nina Muller ([email protected]) Stellenbosch University (Department of Food Science) © Agricultural Research Council, 2018
