Quality improvement and new product development in the hibiscus beverage industry

Research output: Chapter in Book/Report/Conference proceedingConference contributionpeer-review


Hibiscus beverages have a potential health benefit. An important challenge faced by the beverages industry is understanding sensory perception and the chemical-sensory drivers of acceptance, as well as developing new products that effectively meet consumers’ quality expectations and preferences. To this end, this chapter summarizes and discusses extant research on Hibiscus sabdariffa var. sabdariffa ruber calyx and extract production, the phytochemical and chemical-sensory properties of hibiscus extracts, the sensory characterization of hibiscus beverages, and consumer acceptance of such products in different country markets.
Original languageEnglish
Title of host publicationProcessing and sustainability of beverages
EditorsAlexandru Mihai Grumezescu, Alina Maria Holban
PublisherElsevier Ltd.
ISBN (Print)9780128152591
Publication statusPublished - 2019


  • Hibiscus sabdariffa
  • Hibiscus calyx extract
  • Hibiscus tea
  • Phytochemical composition
  • Process improvement
  • Chemical-sensory properties
  • Sensory characterization
  • Sensory lexicon
  • Consumer acceptance
  • Cross-cultural studies


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