Variation of physicochemical and sensory properties during the aging of yerba mate

Autores
Holowaty, Santiago Alexi; Surkan, Sergio A.; Trela, Valeria Daiana; Byczko, German Dario; Schmalko Radichowski, Miguel Eduardo
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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 are 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 is aged using these three methods. The concentration of caffeine, glucose, fructose, sucrose, maltose and phenolic compounds and pH generally diminish in all three aging methods but at different percentages. The sensory attributes did not exhibit a general behaviour. The astringent intensity remained constant in the first method and diminished in the other two. The bitter intensity increased in all three methods but at different percentages. The sweet intensity diminished in all three methods. Notably few correlations were determined between physicochemical and sensory attributes.
Fil: Holowaty, Santiago Alexi. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Surkan, Sergio A.. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina
Fil: Trela, Valeria Daiana. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Byczko, German Dario. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina
Fil: Schmalko Radichowski, Miguel Eduardo. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina
Materia
ILEX PARAGUARIENSIS
YERBA MATE
SENSORY EVALUATION
CHEMICAL COMPOUNDS
AGING
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/37276
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/37276
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Variation of physicochemical and sensory properties during the aging of yerba mateHolowaty, Santiago AlexiSurkan, Sergio A.Trela, Valeria DaianaByczko, German DarioSchmalko Radichowski, Miguel EduardoILEX PARAGUARIENSISYERBA MATESENSORY EVALUATIONCHEMICAL COMPOUNDSAGINGhttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1Yerba mate infusion is widely consumed in Argentina, Brazil and Paraguay. One of the processing steps used in Argentina is aging. The following three methods are 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 is aged using these three methods. The concentration of caffeine, glucose, fructose, sucrose, maltose and phenolic compounds and pH generally diminish in all three aging methods but at different percentages. The sensory attributes did not exhibit a general behaviour. The astringent intensity remained constant in the first method and diminished in the other two. The bitter intensity increased in all three methods but at different percentages. The sweet intensity diminished in all three methods. Notably few correlations were determined between physicochemical and sensory attributes.Fil: Holowaty, Santiago Alexi. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Surkan, Sergio A.. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; ArgentinaFil: Trela, Valeria Daiana. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Byczko, German Dario. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; ArgentinaFil: Schmalko Radichowski, Miguel Eduardo. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; ArgentinaISEKI Food Association2015-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/37276Holowaty, Santiago Alexi; Surkan, Sergio A.; Trela, Valeria Daiana; Byczko, German Dario; Schmalko Radichowski, Miguel Eduardo; Variation of physicochemical and sensory properties during the aging of yerba mate; ISEKI Food Association; International Journal of Food Studies; 3; 2; 2-2015; 228-2382182-1054CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.7455/ijfs/3.2.2014.a8info:eu-repo/semantics/altIdentifier/url/https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/231info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:25:05Zoai:ri.conicet.gov.ar:11336/37276instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 15:25:05.462CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Variation of physicochemical and sensory properties during the aging of yerba mate
title Variation of physicochemical and sensory properties during the aging of yerba mate
spellingShingle Variation of physicochemical and sensory properties during the aging of yerba mate
Holowaty, Santiago Alexi
ILEX PARAGUARIENSIS
YERBA MATE
SENSORY EVALUATION
CHEMICAL COMPOUNDS
AGING
title_short 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_sort Variation of physicochemical and sensory properties during the aging of yerba mate
dc.creator.none.fl_str_mv Holowaty, Santiago Alexi
Surkan, Sergio A.
Trela, Valeria Daiana
Byczko, German Dario
Schmalko Radichowski, Miguel Eduardo
author Holowaty, Santiago Alexi
author_facet Holowaty, Santiago Alexi
Surkan, Sergio A.
Trela, Valeria Daiana
Byczko, German Dario
Schmalko Radichowski, Miguel Eduardo
author_role author
author2 Surkan, Sergio A.
Trela, Valeria Daiana
Byczko, German Dario
Schmalko Radichowski, Miguel Eduardo
author2_role author
author
author
author
dc.subject.none.fl_str_mv ILEX PARAGUARIENSIS
YERBA MATE
SENSORY EVALUATION
CHEMICAL COMPOUNDS
AGING
topic ILEX PARAGUARIENSIS
YERBA MATE
SENSORY EVALUATION
CHEMICAL COMPOUNDS
AGING
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv 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 are 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 is aged using these three methods. The concentration of caffeine, glucose, fructose, sucrose, maltose and phenolic compounds and pH generally diminish in all three aging methods but at different percentages. The sensory attributes did not exhibit a general behaviour. The astringent intensity remained constant in the first method and diminished in the other two. The bitter intensity increased in all three methods but at different percentages. The sweet intensity diminished in all three methods. Notably few correlations were determined between physicochemical and sensory attributes.
Fil: Holowaty, Santiago Alexi. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Surkan, Sergio A.. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina
Fil: Trela, Valeria Daiana. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Byczko, German Dario. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina
Fil: Schmalko Radichowski, Miguel Eduardo. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina
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 are 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 is aged using these three methods. The concentration of caffeine, glucose, fructose, sucrose, maltose and phenolic compounds and pH generally diminish in all three aging methods but at different percentages. The sensory attributes did not exhibit a general behaviour. The astringent intensity remained constant in the first method and diminished in the other two. The bitter intensity increased in all three methods but at different percentages. The sweet intensity diminished in all three methods. Notably few correlations were determined between physicochemical and sensory attributes.
publishDate 2015
dc.date.none.fl_str_mv 2015-02
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/37276
Holowaty, Santiago Alexi; Surkan, Sergio A.; Trela, Valeria Daiana; Byczko, German Dario; Schmalko Radichowski, Miguel Eduardo; Variation of physicochemical and sensory properties during the aging of yerba mate; ISEKI Food Association; International Journal of Food Studies; 3; 2; 2-2015; 228-238
2182-1054
CONICET Digital
CONICET
url http://hdl.handle.net/11336/37276
identifier_str_mv Holowaty, Santiago Alexi; Surkan, Sergio A.; Trela, Valeria Daiana; Byczko, German Dario; Schmalko Radichowski, Miguel Eduardo; Variation of physicochemical and sensory properties during the aging of yerba mate; ISEKI Food Association; International Journal of Food Studies; 3; 2; 2-2015; 228-238
2182-1054
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.7455/ijfs/3.2.2014.a8
info:eu-repo/semantics/altIdentifier/url/https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/231
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv ISEKI Food Association
publisher.none.fl_str_mv ISEKI Food Association
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1846083396329013248
score 13.22299

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