Sensory profiling of beverages from Tulsi leaves (Ocimum tenuiflorum Linne) using Quantitative Descriptive Analysis (QDA)

Tulsi, also known as holly basil, are well known for their medicinal, pharmacological, and health benefits. However, the sensory profiles of food or beverages made from this plant have never been reported before. This study aimed to define the sensory characteristics of beverages made from tulsi leaves using the Quantitative Descriptive Analysis (QDA) method. Fourteen trained panelists were selected and trained, three samples of tulsi beverages were evaluated and the tests were replicated twice. In total, 27 sensory attributes were generated. The dominant attributes include yellow, brown and transparent colors for the visual aspect, representing tea-like beverage. Moreover, both the odor and flavor of basil, mint and grassy were also perceived as key attributes for the tulsi beverages. In addition, the tulsi beverages were also characterized by strong astringent taste and aftertaste. In general, the test was reliable, however, additional training is needed to train the panelists intensively for the selected attributes. The results obtained from this research can be used as a preliminary study to develop new functional food products made from tulsi leaves by considering their sensory profiles.