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Food Science and Technology International, Vol. 8, No. 1, 25-31 (2002)
DOI: 10.1177/1082013202008001942

Sensory Descriptive Analysis of Yerba Mate (Ilex Paraguariensis Saint Hilaire), a South American Beverage

M.J. Santa Cruz

Departamento de Evaluación Sensorial de Alimentos. Instituto Superior de Tecnología Alimentaria. H. Yrigoyen 931 (B6500DJQ) Nueve de Julio, Buenos Aires, Argentina

L. Garitta

Departamento de Evaluación Sensorial de Alimentos. Instituto Superior de Tecnología Alimentaria. H. Yrigoyen 931 (B6500DJQ) Nueve de Julio, Buenos Aires, Argentina

G Hough

Departamento de Evaluación Sensorial de Alimentos. Instituto Superior de Tecnología Alimentaria. H. Yrigoyen 931 (B6500DJQ) Nueve de Julio, Buenos Aires, Argentina

Yerba mate (Ilex paraguariensis Saint Hilaire) is a plant native from South America, consumed traditionally as an infusion called mate. The objectives of this work were to develop sensory descriptors and references for the sensory analysis of the product and generate a sensory profile of 9 Argentine commercial samples from different brands. Eleven descriptors were developed for appearance, 8 for aroma and 11 for flavour. Aroma and flavour descriptors needed specific references for panel training. There were significant differences between the samples for 25 of the 30 descriptors, that could be very helpful for discriminating commercial samples on their sensory properties. Principal component analysis showed high correlation between the following appearance descriptors: 'sediment', 'turbidity', 'brown' and 'dust'. The same stimulus measured both by aroma and flavour, for example 'green aroma' and 'green flavor' were correlated. Samples were differentiated clearly by the first three principal components.

Key Words: yerba mate • sensory • descriptive • Ilex paraguariensis


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