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

Santiago Alexi Holowaty; Sergio Alejandro Surkan; Valeria D. Trela; German Darío Byczko; Miguel Eduardo Schmalko

doi:10.7455/ijfs.v3i2.231

Citations

Pedro Kaltbach, Silvia Ballert, Kathrin Kabrodt, Ingo Schellenberg

(2020)

New HPTLC methods for analysis of major bioactive compounds in mate (Ilex paraguariensis) tea

Journal of Food Composition and Analysis, 92()

10.1016/j.jfca.2020.103568

Anna Gawron-Gzella, Justyna Chanaj-Kaczmarek, Judyta Cielecka-Piontek

(2021)

Yerba Mate—A Long but Current History

Nutrients, 13(11)

10.3390/nu13113706

Marcela Trojahn Nunes, Ariane Beskow Lemos, Erico Marlon Moraes Flores, Cristiano Dietrich Ferreira, Jéssica Fernanda Hoffmann, Paulo Carteri Coradi

(2025)

Influence of environmental conditions and culture of yerba mate on post‑harvest physicochemical and elemental quality

Journal of Food Composition and Analysis, 148()

10.1016/j.jfca.2025.108610

Anna Sadowska-Rociek, Magdalena Surma

(2023)

Levels and risk assessment of polycyclic aromatic hydrocarbons, acrylamide and 5-hydroxymethylfurfural in yerba mate and its infusions

Food Control, 152()

10.1016/j.foodcont.2023.109860

Jéssica de Cássia Tomasi, Renata de A. Maggioni, Mônica Moreno Gabira, Natália Saudade de Aguiar, Manoela Mendes Duarte, Leandro Marcolino Vieira, Cristiane Vieira Helm, Ivar Wendling

(2025)

Influence of agronomic and processing factors on bioactive compounds of yerba mate (Ilex paraguariensis A. St.- Hil): A systematic review

Journal of Applied Research on Medicinal and Aromatic Plants, 48()

10.1016/j.jarmap.2025.100652

Nelson Bracesco, Manuel Minteguiaga, Álvaro Vázquez, Verónica Cesio, Horacio Heinzen, Fernando Ferreira, Eduardo Dellacassa

(2021)

Medicinal and Aromatic Plants of South America Vol. 2

Medicinal and Aromatic Plants of the World, 7()

10.1007/978-3-030-62818-5_22

Rossana Catie Bueno de Godoy, Edgar Chambers, Gongshun Yang

(2020)

Development of a preliminary sensory lexicon for mate tea

Journal of Sensory Studies, 35(3)

10.1111/joss.12570

Sofía Baldor, Daniela del Rosario Venica, Laura Cardozo, Lucía Bértolo, María Gianina Bottero, Lucía Rodriguez-Livov, Aldana Giudici, Valeriana Diani, Débora Natalia López, Micaela Galante, Darío Spelzini, María Laura Pedrido, Valeria Boeris

(2023)

Assessment of physicochemical parameters in argentinian Yerba Mate: Variability among different commercial brands

Food and Humanity, 1()

10.1016/j.foohum.2023.09.002

Rossana Catie Bueno Godoy, Cátia Nara Tobaldini Frizon, Rosemary Hoffmann‐Ribani, Deborah Santos Garruti, Edgar Chambers

(2021)

Chewing gums with yerba mate and different flavors: An initial study with consumers

Journal of Food Processing and Preservation, 45(2)

10.1111/jfpp.15175

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

Published: 01.12.2013.

Volume 3, Issue 2 (2014)

https://doi.org/10.7455/ijfs.v3i2.231

Abstract

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 were 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 was aged using these three methods. The concentration of caffeine, glucose, fructose, maltose and phenolic compounds and pH diminished in all three aging methods but by different percentages. The sensory attributes did not exhibit uniform behaviour. Astringency remained constant in the first method and diminished in the other two. Bitterness increased in all three methods but by different percentages. Sweetness diminished in all three methods. Notably few correlations were determined between physicochemical and sensory attributes.

References

Anesini C, Turner S, Cogoi L, Filip R. Study of the participation of caffeine and polyphenols on the overall antioxidant activity of mate (Ilex paraguariensis). LWT - Food Science and Technology. 2012;45(2):299–304.

Bertoni M, Kricun S, Kanzig R, Cattaneo Y. Fresh leaves of Ilex paraguariensis saint hill-iii-influence of the different stages of yerba mate traditional elaboration on the fresh leave composition of clon 44/75, crop 1988. 1992;493–501.

Bracesco N, Sanchez AG, Contreras V, Menini T, Gugliucci A. Recent advances on Ilex paraguariensis research: Minireview. Journal of Ethnopharmacology. 2011;136(3):378–84.

CALVIÑO A, FRAGA SG, GARRIDO D. EFFECTS OF SAMPLING CONDITIONS ON TEMPORAL PERCEPTION OF BITTERNESS IN YERBA MATE (ILEX PARAGUARIENSIS) INFUSIONS. Journal of Sensory Studies. 2004;19(3):193–210.

Dartora N, de Souza LM, Santana-Filho AP, Iacomini M, Valduga AT, Gorin PAJ, et al. UPLC-PDA–MS evaluation of bioactive compounds from leaves of Ilex paraguariensis with different growth conditions, treatments and ageing. Food Chemistry. 2011;129(4):1453–61.

de Godoy RCB, Deliza R, Gheno LB, Licodiedoff S, Frizon CNT, Ribani RH, et al. Consumer perceptions, attitudes and acceptance of new and traditional mate tea products. Food Research International. 2013;53(2):801–7.

Gomez Vara M, Brieux J, Avanza J. Investigaciones sobre la tecnología de la yerba mate. Informe APRYMA. 1979;1–226.

Hartwig V, Brumovsky L, Fretes M. A total polyphenol content of mate (Ilex paraguariensis) and other plants-derived beverages. Journal of Food Research. 2012;(3):58–67.

Holowaty SA, Ramallo LA, Schmalko ME. Intermittent drying simulation in a deep bed dryer of yerba maté. Journal of Food Engineering. 2012;111(1):110–4.

10.

Isolabella S, Cogoi L, López P, Anesini C, Ferraro G, Filip R. Study of the bioactive compounds variation during yerba mate (Ilex paraguariensis) processing. Food Chemistry. 2010;(3):695–9.

11.

Márquez V, Martínez N, Guerra M, Fariña L, Boido E, Dellacassa E. Characterization of aroma-impact compounds in yerba mate (Ilex paraguariensis) using GC–olfactometry and GC–MS. Food Research International. 2013;53(2):808–15.

12.

PAGLIOSA CM, PEREIRA SM, VIEIRA MA, COSTA LA, TEIXEIRA E, AMBONI RDDMC, et al. BITTERNESS IN YERBA MATE (ILEX PARAGUARIENSIS) LEAVES. Journal of Sensory Studies. 2009;24(3):415–26.

13.

Pagliosa CM, Vieira MA, Podestá R, Maraschin M, Zeni ALB, Amante ER, et al. Methylxanthines, phenolic composition, and antioxidant activity of bark from residues from mate tree harvesting (Ilex paraguariensis A. St. Hil.). Food Chemistry. 2010;122(1):173–8.

14.

Robichaud JL, Noble AC. Astringency and bitterness of selected phenolics in wine. Journal of the Science of Food and Agriculture. 1990;53(3):343–53.

15.

Santa Cruz MJ, Garitta L, Hough G. Sensory Descriptive Analysis of Yerba Mate (Ilex Paraguariensis Saint Hilaire), a South American Beverage. Food Science and Technology International. 2002;8(1):25–31.

16.

Cruz S, Garitta M, Hough L, G. Note: relationships of consumer acceptability and sensory attributes of yerba mate (Ilex paraguariensis st. hilarie) using preference mapping. Food Science and Technology International. 2003;(5):347–52.

17.

Schmalko ME, Alzamora SM. COLOR, CHLOROPHYLL, CAFFEINE, AND WATER CONTENT VARIATION DURING YERBA MATÉ PROCESSING. Drying Technology. 2001;19(3–4):599–610.

18.

Scipioni GP, Ferreyra DJ, Acuña MG, Schmalko ME. Rebaudioside A release from matrices used in a yerba maté infusion. Journal of Food Engineering. 2010;100(4):627–33.

19.

Streit NM, Hecktheuer LHR, do Canto MW, Mallmann CA, Streck L, Parodi TV, et al. Relation among taste-related compounds (phenolics and caffeine) and sensory profile of erva-mate (Ilex paraguariensis). Food Chemistry. 2007;102(3):560–4.

20.

Tamasi O, Filip R, Ferraro G, Calviño A. Total polyphenol content and perceived astringency of yerba mate “Ilex paraguariensis” infusions. Journal of Sensory Studies. 2007;(6):653–64.

Citation

Copyright

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

Article metrics

Google scholar: See link

The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.

More articles from Volume 3, Issue 2, 2014

Citations

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

Abstract

References

Citation

Copyright

Article metrics

Most read articles

Effect of Emulsifier Diacetyl Tartaric Acid Ester of Mono- and Diglycerides (DATEM) and Enzyme Transglutaminase on Quality Characteristics of Rice Bran Croissants

Applications of High Pressure Technology in Food Processing

Drinking coffee may reduce chances of developing Alzheimer’s disease: systematic literature review and meta-analysis

Effect of Taro (Colocasia esculenta) Enrichment on Physicochemical and Textural Properties of Cake

Extrusion cooking technology: Principal mechanism and effect on direct expanded snacks – An overview

Stability of vitamin C in broccoli at different storage conditions

Effects of heat treatment by immersion in household conditions on olive oil as compared to other culinary oils: a descriptive study

Fermentation of tender coconut water by probiotic bacteria Bacillus coagulans

Solubility of Stevioside and Rebaudioside A in water, ethanol and their binary mixtures

More articles from Volume 3, Issue 2, 2014

Citations

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

Abstract

References

Citation

Copyright

Article metrics

Information, rights and permissions

Most read articles

Effect of Emulsifier Diacetyl Tartaric Acid Ester of Mono- and Diglycerides (DATEM) and Enzyme Transglutaminase on Quality Characteristics of Rice Bran Croissants

Applications of High Pressure Technology in Food Processing

Drinking coffee may reduce chances of developing Alzheimer’s disease: systematic literature review and meta-analysis

Effect of Taro (Colocasia esculenta) Enrichment on Physicochemical and Textural Properties of Cake

Extrusion cooking technology: Principal mechanism and effect on direct expanded snacks – An overview

Stability of vitamin C in broccoli at different storage conditions

Effects of heat treatment by immersion in household conditions on olive oil as compared to other culinary oils: a descriptive study

Fermentation of tender coconut water by probiotic bacteria Bacillus coagulans

Solubility of Stevioside and Rebaudioside A in water, ethanol and their binary mixtures