(P06-003-23) Sensory Analysis of Teas From Mangifera indica L. Leaves in Comparison With Green Tea

Objectives: This study evaluated the sensory properties of teas made from mango leaves. Herbal tea is a popular beverage broadly consumed in most countries and has historically been used in treating numerous human disorders as a method to apply traditional medicine. The health promotion properties of herbal teas are attributed to their natural bioactive compounds, such as polyphenols. The anti-diabetic properties of mango leaf tea have been studied in animal and clinical trials.

Methods: The likability, sensory attributes, and overall acceptability of mango leaf tea and green tea were evaluated using a 9-point hedonic scale by 61 participants who evaluated five different mango teas (‘Tommy Atkins’, ‘Keitt’, ‘Kensington Pride’, ‘Carabao’) and a commercial mango tea, and a green tea control. Dried leaves (10 gm.) of each sample were placed in an infuser, then put in each kettle after reaching a water temperature of 212°F/100°C, then steeped for 15 min. The statistical tools for analyzing the sensory analysis data were ANOVA, based on an augmented incomplete block design followed by Tukey's test to compare all pairs of means.

Results: No significant differences (P≤0.05) were observed among all four mango cultivars ('Carabao', 'Tommy Atkins', 'Keitt', 'Kensington Pride') on aroma, appearance, flavor, aftertaste, overall acceptability, bitterness, astringency, and honey-sweet attributes of mango leaf teas. The study results revealed that the herbal tea brewed from mango leaves ('Carabao', 'Tommy Atkins', 'Keitt', 'Kensington Pride') are the most preferable in flavor, 4.03±0.2, and overall acceptability, 4.47±0.2, compared to green tea (control), 2.96±0.14 and 3.23±0.14, respectively.

Conclusions: Compared to green tea control or commercial mango tea, teas made from the individual mango cultivar leaves provided a more positive overall acceptability.

Funding Sources: National Mango Board