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Food Science and Technology International
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Notes

Note. Caffeine Content and Dynamical Bitterness of Yerba Mate Ilex paraguariensis Infusions

A. M. Calviño

Cátedra de Fisiología, Facultad de Farmacia y Bioquímica e IQUIMEFA-CONICET, Universidad de Buenos Aires, Junín 956, 7mo P 1113 Buenos Aires, Argentina, acalvino{at}ffyb.uba.ar

O. P. Tamasi

Cátedra de Fisiología, Facultad de Farmacia y Bioquímica e IQUIMEFA-CONICET, Universidad de Buenos Aires, Junín 956, 7mo P 1113 Buenos Aires, Argentina

M. C. Ciappini

Universidad del Centro Educativo Latinoamericano, Av. Pellegrini 1332 2000 Rosario, Santa Fe, Argentina

The infusion of yerba mate (YM) Ilex paraguariensis, with its typical bitterness, is traditionally consumed in South America as a mild stimulant beverage. Two types of YM, with sticks (YM-S) and without sticks (YM-L) and three brands for each type were evaluated for caffeine content and the time course of bitterness. The chemical analysis of the six YM infusions at 5% w/v made by high performance liquid chromatography (HPLC) showed that caffeine levels were higher for YM-L brands. The kinetic study of YM bitterness assessed by time-intensity (TI) curves revealed that the presence of sticks lowered maximum intensity, total duration and area under the curve of bitter perception.

Key Words: yerba mate • caffeine content • bitterness • time-intensity curves

Food Science and Technology International, Vol. 11, No. 6, 401-407 (2005)
DOI: 10.1177/1082013205060624
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