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Abstract

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.

La yerba mate (Ilex paraguariensis Saint Hilaire) es una planta originaria de América del Sur, que se consume tradicionalmente como infusión conocida con el nombre de ``mate''. Los objetivos del trabajo fueron desarrollar descriptores y referencias para el análisis sensorial descriptivo del producto, y generar un perfil sensorial de 9 marcas comerciales de Argentina. Se desarrollaron 11 descriptores de apariencia, 8 de aroma y 11 de sabor. Para los descriptores de aroma y sabor se prepararon referencias específicas para el entrenamiento del panel. Hubo diferencias significativas entre las muestras para 25 de los 30 descriptores, lo que puso de manifiesto que el análisis sensorial podía diferenciar muestras de yerba mate comerciales. El análisis de componentes principales mostró correlaciones entre algunos descriptores; en apariencia entre ``sedimento'', ``turbidez'', ``marrón'' y ``cantidad de polvillo''. En aroma y sabor hubo alta correlación entre la misma característica medida en ambos atributos, por ejemplo ``aroma a verde'' y ``sabor a verde''. Las muestras se diferenciaron claramente con los tres primeros componentes principales.

Keywords

yerba mate sensory descriptive Ilex paraguariensis

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

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