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.
Actis-Goretta L. , Mackenzie G.G. , Oteiza P.I. and Fraga C.G. (2002). Comparative study on the antioxidant capacity of wines and other plant-derived beverages . Annual New York Academy of Sciences957: 279-283 .
2.
AOAC (2000). Coffee and tea. In: Official Methods of Analysis. Arlington: AOAC .
3.
Borchgrevink C.P. , Susskind A.M. and Tarras J.M. (1999). Consumer preferred hot beverage temperatures . Food Quality and Preference10: 117-121 .
4.
Brannan G.D. , Setser C.S. and Kemp K.E. (2001). Interaction of astringency and taste characteristics . Journal of Sensory Studies16: 179-197 .
5.
Brown W.E. , Gérault S. and Wakeling I. (1996). Diversity of perceptions of meat tenderness and juiciness by consumers: a time-intensity study . Journal of Texture Studies7: 475-492 .
6.
Calviño A.M. , Garrido D. and García M. (2000). Potency of sweetness of aspartame, D-tryptophan and thaumatin evaluated by single value and time intensity measurements . Journal of Sensory Studies15: 47-64 .
7.
Calviño A.M. , González-Fraga S. and Garrido D. (2004). Effects of sampling conditions on temporal perception of bitterness in yerba mate (Ilex paraguariensis) infusions . Journal of Sensory Studies19: 193-210 .
8.
Carducci C.N. , Dabas, P.C. and Muse, J.O. (2000). Determination of inorganic cations by capillary ion electrophoresis in Ilex paraguariensis (St. H.), a plant used to prepare tea in South America . Journal of AOAC International83: 1167-1173 .
9.
Clifford M.N. and Ramirez-Martinez J.R. (1990). Chlorogenic acids and purine alkaloids contents of maté (Ilex paraguariensis) leaf and beverage . Food Chemistry35: 13-21 .
10.
Código Alimentario Argentino (CAA) (2003). Artículos 1193 y 1194. Ley 18284. Buenos Aires, Argentina: Marzocchi Editores .
11.
Garrido D. , Calviño A.M. and Hough G. (2001). Averaging time-intensity taste data by a parametric model . Food Quality and Preference12: 1-8 .
12.
Gugliucci A. and Menini T. (2002). The botanical extracts of Achyrocline satureoides and Ilex paraguariensisprevent methylglyoxal-induced inhibition of plasminogen and antithrombin III . Life Sciences72: 279-292 .
13.
Guinard J.X. , Wee C. , Mcsunas A. and Fritter D. (2002). Flavor release from salad dressing varying in fat and garlic flavor . Food Quality and Preference13: 129-137 .
14.
Hulbert G.J. , Biswal R.W. , Mehr C.B. , Walker T.H. and Collins J.L. (1998). Solid-liquid extraction of caffeine from Guaraná with methylene chloride . Food Science and Technology International4: 53-58 .
15.
IRAM (1999). Yerba Mate canchada. Norma IRAM 20516. Argentina: Instituto Argentino de Normalización .
16.
ISO (1980). Tea. Preparation of liquor for use in sensory tests. ISO 3103. Switzerland: International Organization for Standardization.
17.
Jaganyi D. and Price R.D. (1999). Kinetics of tea infusion: the effect of the manufacturing process on the rate of extraction of caffeine . Food Chemistry64: 27-31 .
18.
Kawakami M. and Kobayashi A. (1991). Volatile constituents of green mate and roasted mate . Journal of Agricultural and Food Chemistry39: 1275-1279 .
19.
Luxner L. (1995). Yerba mate comes of age . Tea and Coffee Trade Journal167: 44-49 .
20.
Mazzafera P. (1997). Maté drinking: caffeine and phenolic acid intake . Food Chemistry60: 67-71 .
21.
Nagel C.W. , Herrick I.W. and Graber W.R. (1987). Is chlorogenic acid bitter? . Journal of Food Science52: 213 .
22.
Neyraud E. , Prinz J. and Dransfield E. (2003). NaCl and sugar release, salivation and taste during mastication of salted chewing gum . Physiology and Behavior79: 731-737 .
23.
Peyvieux C. and Dijksterhuis G.B. (2001). Training a sensory panel for TI: a case study . Food Quality and Preference12: 19-28 .
24.
Piggott J.R. (2000). Dynamism in flavour science and sensory methodology . Food Research International33: 191-197 .
25.
Piggott J.R. and Hunter E.A. (1999). Evaluation of assessor performance in sensory analysis . Italian Journal of Food Science11: 289-303 .
26.
Piggott J.R. , Hunter E.A. and Margomenou L. (2000). Comparison of methods of analysis of time-intensity data: application to Scotch malt whisky . Food Chemistry71: 319-326 .
27.
Pionnier E. , Nicklaus S. , Chabanet C. , Mioche L. , Taylor A.J. , Le Quéré J.L. and Salles C. (2004). Flavor perception of a model cheese: relationships with oral and physicochemical parameters . Food Quality and Preference (in press).
28.
Ramallo L.A., Smorcewski M., Valdez E.C., Paredes A.M. and Schmalko M.E. (1998). Contenido nutricional del extracto acuoso de la yerba mate en tres formas diferentes de consumo. La Alimentación Latinoamericana225: 48-52.
29.
Rovetto L., Faillaci S. and Zygadlo J. (1999). Utilización potencial de la infusión de yerba mate como antioxidante nutracéutico. Libro de Actas VIII CACYTAL.
30.
Santa Cruz M.J. , Garitta L. and Hough G. (2002). Sensory descriptive analysis of yerba mate (Ilex paraguariensis, St. H.), a South American beverage . Food Science and Technology International8: 25-31 .
31.
Schinella G.R. , Troiani G. , Dávila V. , De Buschiazzo P.M. and Tournier H.A. (2000). Antioxidant effects of an aqueous extract of Ilex paraguariensis . Biochemical and Biophysical. Research. Communications269: 357-360 .
32.
Tenorio Sanz M.D. and Torija Isasa M.E. (1991). Elementos minerales en la yerba mate (Ilex paraguariensis St. H.). Archivo Latinoamericano de Nutrición41: 441-454.
33.
Valentová H. , Skrovánková S. , Panovská Z. and Pokorný J. (2002). Time-intensity studies of astringent taste . Food Chemistry78: 29-37 .
34.
van Buuren S. (1992). Analysing TI responses in sensory evaluation . Food TechnologyFebruary, 101-104 .
35.
Wendin K. and Hall G. (2001). Influences of fat, thickener and emulsifier contents on salad dressing: static and dynamic sensory and rheological analyses . Lebensmittel Wissenschaft und Technologie34: 222-233 .
