CONICET | Buscador de Institutos y Recursos Humanos

ABSTRACT: Introduction. Yerba mate infusions -(YM), have numerous health effects. Nowadays composite yerba mate (YMC) tend to be consumed in different mixtures with natural aromatic herbs. Objectives. This work finds out how differ yerba mate samples and it describes the representative attributes of the twodimensional space obtained by applying a freechoice profile. Methods. Commercial samples of yerba mate with or without sticks, with herbs such as mint, among others, were analyzed. Results.Similar percentages of descriptors of appearance (52%) and odor (48%) were obtained, and the number of attributes developed for each judge ranged from five to twenty with a median of 10. The consensus configuration was obtained through GPA that explains a 72.2% of the total variance, represented in two dimensions (f1: 54% and f2: 18.2%). The yerbas were differentiated by the combination of attributes of smell and appearance. If in this two-dimensional space an orthogonal with a positive slope is drawn, the samples are distributed forming a continuum from the most homogeneous to the most heterogeneous due to the presence of sticks, degree of grinding and volatiles of the different herbaceous components. This orthogonal gives an idea of the sensory complexity of the yerba (higher for composite ones), on positive f1 and f2. If in this two-dimensional space an orthogonal with a negative slope is drawn, the samples differentiate the smells of yerba, earthy, bitter, from the aromatic samples. If quadrant f1 is negative and f2 positive, barbacuá appears and in the opposite quadrant (f1 positive and f2 negative) the mint note is placed. Finally, yerbas with fruity notes were centrally located in this two-dimensional space. Conclusion. Both dimensions result from combined contributions of smell and appearance and their orthogonal differentiates yerbas according to their sensorial complexity

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