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Food Science and Technology International
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Note: Relationships of Consumer Acceptability and Sensory Attributes of Yerba Mate (Ilex Paraguariensis St. Hilarie) using Preference Mapping

M. J. Santa Cruz

L. V. Garitta

G. Hough

Departamento de Evaluación Sensorial de Alimentos, Instituto Superior de Tecnología Alimentaria,H. Irigoyen 931 (B6500DJQ) Nueve de Julio, Buenos Aires, ArgentinaPguille{at}ghough.cyt.edu.ar

A sensory profile and acceptability test of nine commercial brands of yerba mate (Ilex paraguariensis St. Hilarie) were carried out. The descriptors used by a trained sensory panel that best separated brands were: stick and leaf size, stick and leaf size uniformity, quantity ofsticks and quantity of dust, included in the appearance of the dry yerba; sediment, turbidity and brown colour that corresponded to appearance of the infusion; and initial impact, acid, humid, smoke, paper, chemical, green, toasted and residual, for aroma and flavour. A total of 106 consumers (half men, half women) tested overall acceptance of the 9 brands in a home location test. Average overall acceptance scores for the 9 samples ranged from 42 to 63 on a 0–100 non-structured scale with an LSD of 8. Gender did not influence consumer acceptability forthe different yerba mate brands. Based on overall acceptance consumers were clustered into five groups. Extended internal preference mapping showed the descriptors of yerba mate that drovethe preference of some of the consumers clusters. Both appearance and aroma/flavour descriptors were correlated to preference dimensions.

Key Words: preference mapping • yerba mate • Ilex paraguariensis

Food Science and Technology International, Vol. 9, No. 5, 347-352 (2003)
DOI: 10.1177/1082013203038376
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