Desenvolvimento de tisanas

Abstract

Infusions are aqueous preparations obtained from one or more herbs, using decoction, infusion or maceration procedures of plants other than Camellia sinensis. The infusion method was the methodology used in this paper for preparing tisanes, consisting in immersing the plant parts in hot water over a period of time. Factors such as quality of raw materials, water quality, water temperature, extraction time and concentration affect the sensory characteristics of tisane. The purpose of this master's work was to develop two final mixtures of herbs for the preparation of tisanes through the infusion process. There were two "themes" for its creation: the Christmas season and the freshness feeling. The study consisted of three phases: development / actual creation of products; conducting preference tests and acceptability among consumers; analysis of the composition of the essential oils of the infusions developed for the project. In the thesis two blends for each of the proposed themes were assessed. The preference and acceptability tests allowed to determine the blends that had greater potential among consumers. The preferred blend with the Christmas theme is made up of: lemonthyme, tutsan, cinnamon and cloves. The preferred herbal tea related to the "theme" of freshness has in its composition: basil-lemon, lime-kaffir, spearmint, lavender and globe amaranth pink. The chemical analysis of the infusions allowed the identification of main volatile compounds in the blends by the application of Head Space Solid Phase Extraction (HS-SPME) and gas chromatography with mass detection (GC-MS). However, it was not possible to identify all compounds present in the chromatograms. The favorite Christmas mixture contained in its composition: geraniol, eucalyptol, cinnamaldehyde, eugenol, linalool / linalyl acetate, citral andnerol. Concerning the mixture selected for freshness feeling, the composition is: linalool/ linalyl acetate, isopulgol, eucalyptol and D-carvone.

Date of Award	31 May 2017
Original language	Portuguese
Awarding Institution	Universidade Católica Portuguesa
Supervisor	Francisco Manuel Morais Sarmento de Campos (Supervisor) & Maria Manuela Pintado (Co-Supervisor)