INVESTIGADORES
CALVIÑO Amalia Mirta
artículos
Título:
Caffeine content and dynamical bitterness of yerba mate "Ilex paraguariensis" infusions
Autor/es:
CALVIÑO, A.M; TAMASI, O.; CIAPPINI, M.C.
Revista:
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
Editorial:
Sage Publications
Referencias:
Lugar: Londres; Año: 2005 vol. 11 p. 401 - 407
ISSN:
1082-0132
Resumen:
The infusion of Yerba mate (YM) Ilex paraguariensis, with its typicalbitterness, is traditionally consumed in South America as a mild stimulant beverage. Two varieties of YM, with sticks (YM-S) and without sticks (YM-L) and three brands for each variety were evaluated for caffeine content and dynamical 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 presence of sticks lowered maximum intensity, total duration and area under the curve of bitter perception.The varieties of YM and the brewing conditions applied to the herbal matrix account for the differences in caffeine levels and TI parameters of bitter curves.