Variation of physicochemical and sensory properties during the aging of yerba mate
Yerba mate infusion is widely consumed in Argentina, Brazil and Paraguay. One of the processing steps used in Argentina is aging. The following three methods were used to age yerba mate: 1) air humidity and temperature-controlled aging; 2) temperature-controlled aging and 3) no control. The aim of t...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
ISEKI_Food Association (IFA)
2014-10-01
|
| Series: | International Journal of Food Studies |
| Subjects: | |
| Online Access: | https://www.iseki-food-ejournal.com/article/65 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850259424759775232 |
|---|---|
| author | Santiago A. Holowaty Sergio A. Surkan Valeria D. Trela German D. Byczko Miguel E. Schmalko |
| author_facet | Santiago A. Holowaty Sergio A. Surkan Valeria D. Trela German D. Byczko Miguel E. Schmalko |
| author_sort | Santiago A. Holowaty |
| collection | DOAJ |
| description | Yerba mate infusion is widely consumed in Argentina, Brazil and Paraguay. One of the processing steps used in Argentina is aging. The following three methods were used to age yerba mate: 1) air humidity and temperature-controlled aging; 2) temperature-controlled aging and 3) no control. The aim of this research was to determine the physicochemical and sensory attribute differences when yerba mate was aged using these three methods. The concentration of caffeine, glucose, fructose, maltose and phenolic compounds and pH diminished in all three aging methods but by different percentages. The sensory attributes did not exhibit uniform behaviour. Astringency remained constant in the first method and diminished in the other two. Bitterness increased in all three methods but by different percentages. Sweetness diminished in all three methods. Notably few correlations were determined between physicochemical and sensory attributes. |
| format | Article |
| id | doaj-art-29c8ea9ef70749b18b6b9e5a147b70f5 |
| institution | OA Journals |
| issn | 2182-1054 |
| language | English |
| publishDate | 2014-10-01 |
| publisher | ISEKI_Food Association (IFA) |
| record_format | Article |
| series | International Journal of Food Studies |
| spelling | doaj-art-29c8ea9ef70749b18b6b9e5a147b70f52025-08-20T01:55:52ZengISEKI_Food Association (IFA)International Journal of Food Studies2182-10542014-10-013210.7455/ijfs/3.2.2014.a8Variation of physicochemical and sensory properties during the aging of yerba mateSantiago A. Holowaty0Sergio A. Surkan1Valeria D. Trela2German D. Byczko3Miguel E. Schmalko4Chemistry and Life Sciences, National University of Misiones, Posadas, ArgentinaChemistry and Life Sciences, National University of Misiones, Posadas, ArgentinaChemistry and Life Sciences, National University of Misiones, Posadas, ArgentinaChemistry and Life Sciences, National University of Misiones, Posadas, ArgentinaChemistry and Life Sciences, National University of Misiones, Posadas, ArgentinaYerba mate infusion is widely consumed in Argentina, Brazil and Paraguay. One of the processing steps used in Argentina is aging. The following three methods were used to age yerba mate: 1) air humidity and temperature-controlled aging; 2) temperature-controlled aging and 3) no control. The aim of this research was to determine the physicochemical and sensory attribute differences when yerba mate was aged using these three methods. The concentration of caffeine, glucose, fructose, maltose and phenolic compounds and pH diminished in all three aging methods but by different percentages. The sensory attributes did not exhibit uniform behaviour. Astringency remained constant in the first method and diminished in the other two. Bitterness increased in all three methods but by different percentages. Sweetness diminished in all three methods. Notably few correlations were determined between physicochemical and sensory attributes.https://www.iseki-food-ejournal.com/article/65Ilex paraguariensisYerba mateSensory evaluationChemical compoundsAging |
| spellingShingle | Santiago A. Holowaty Sergio A. Surkan Valeria D. Trela German D. Byczko Miguel E. Schmalko Variation of physicochemical and sensory properties during the aging of yerba mate International Journal of Food Studies Ilex paraguariensis Yerba mate Sensory evaluation Chemical compounds Aging |
| title | Variation of physicochemical and sensory properties during the aging of yerba mate |
| title_full | Variation of physicochemical and sensory properties during the aging of yerba mate |
| title_fullStr | Variation of physicochemical and sensory properties during the aging of yerba mate |
| title_full_unstemmed | Variation of physicochemical and sensory properties during the aging of yerba mate |
| title_short | Variation of physicochemical and sensory properties during the aging of yerba mate |
| title_sort | variation of physicochemical and sensory properties during the aging of yerba mate |
| topic | Ilex paraguariensis Yerba mate Sensory evaluation Chemical compounds Aging |
| url | https://www.iseki-food-ejournal.com/article/65 |
| work_keys_str_mv | AT santiagoaholowaty variationofphysicochemicalandsensorypropertiesduringtheagingofyerbamate AT sergioasurkan variationofphysicochemicalandsensorypropertiesduringtheagingofyerbamate AT valeriadtrela variationofphysicochemicalandsensorypropertiesduringtheagingofyerbamate AT germandbyczko variationofphysicochemicalandsensorypropertiesduringtheagingofyerbamate AT migueleschmalko variationofphysicochemicalandsensorypropertiesduringtheagingofyerbamate |