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Cross‐cultural development of hibiscus tea sensory lexicons for trained and untrained panelists

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0 Published in 2017 at "Journal of Sensory Studies"

DOI: 10.1111/joss.12297

Abstract: Given the growing interest in high quality hibiscus teas and the scarcity of information about their sensory profile, lexicons were developed in French, Portuguese, and English. Twenty-two samples, including freshly prepared and ready-to-drink (RTD) infusions,… read more here.

Keywords: untrained panelists; hibiscus; hibiscus teas; hibiscus tea ... See more keywords