INVESTIGADORES
CALVIÑO Amalia Mirta
congresos y reuniones científicas
Título:
FREE CHOICE PROFILING OF COMMERCIAL ELABORATED AND COMPOSITE YERBA MATE
Autor/es:
DRUNDAY, F.; GARCÍA,A.; GUELLER, S.; CALVIÑO, A
Lugar:
Erechim, Río Grande do Sul
Reunión:
Congreso; VII Congreso Sudamericano de Yerba Mate, el III Simposio Internacional de Yerba Mate y Salud y la I Feria de Tecnología en la Industria Yerbatera; 2017
Institución organizadora:
Universidad Regional Integrada del Alto Uruguay y de las Misiones (URI)
Resumen:
Yerba mate with antioxidant and energyzing properties has a great number of therapeutic applications. Recent trend to the consumption of blends of yerba mate and different aromatic natural herbs arouse additional properties to improve digestive, relaxing and well-being state. Free-choice profiling was applied to develop a sensory space with respect to appearance and odor for eighteen Argentinean commercial yerba mate samples, alone or mixed with herbs as peppermint, cedron, chamomile, peperine, boldo. Twenty panelists, consumers of the mate infusion, performed the sensory analysis. Six sessions were realized to develop the terminology, to check the score sheets and to evaluate the commercial samples (balanced incomplete block design). First, the Grid method was applied to obtain the individual list of descriptors. In two sessions three triads of samples were presented, so that the panelists noted the similarities and differences. The triads presented well-differentiated physical and odor characteristics, in order to raise as many attributes as possible regarding the appearance, and aroma of the yerba mate samples. Second, after the survey of attributes and discussion, separately, with each judge, the list of attributes specific to the judge were evaluated three times. It was obtained a similar number of descriptors for appearance (52%) and odor (48%) but the number of attributes developed for each judge vary from five to twenty with a median of 10. When Generalized Procrustes Analysis were applied it was observed good discrimination between the samples. Yerbas were differentiated mainly by odor attributes (yerba, herbaceous note, peppermint), correlated with dimension 1 (54,01% of variance), and appearance attributes (stick size, stick variety, green and yellow color), associated with dimension 2 (18,18% of variance). Detection of the main atributes enables to differentiate the sensory properties of elaborated and composite yerba mate samples