Effects of sampling methodology on temporal perception of bitterness in Yerba Mate (Ilex paraguariensis) infusions.

CALVIÑO, A.M; GONZALEZ FRAGA, S; GARRIDO, D.

JOURNAL OF SENSORY STUDIES

Blackwell Publishing

Año: 2004 vol. 19 p. 193 - 210

0887-8250

Time-intensity (TI) methodology and a trained panel were used to characterize the perceived bitterness of Yerba mate (XU) Ilex paraguariensis infusions. Two sampling procedures (sip and spit; sip and swallow) and two conditions for residence time in mouth (free orjixed duration of 5 s s until spit or swallow) were evaluated.(XU) Ilex paraguariensis infusions. Two sampling procedures (sip and spit; sip and swallow) and two conditions for residence time in mouth (free orjixed duration of 5 s s until spit or swallow) were evaluated. At a fired duration the maximum bitterness as well as the time to reach it showed a significant YU concentration dependence. No change on bitterness was observed by swallowing or spitting YU infusions except a larger rate of decay of the response (v,) at spit condition. Dynamic bitterness at free sampling time showed that the decision period to spit or swallow the YM infusion approximately duplicated the fixed one of 5 s.