Effects of Sampling Conditions on Temporal Perception of Bitterness in Yerba Mate (Ilex Paraguariensis) Infusions

Calviño, Amalia Mirtá; Fraga, S. González; Garrido, Delia

doi:10.1111/j.1745-459x.2004.tb00144.x

Cited by 7 publications

(7 citation statements)

References 25 publications

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“…Descriptors of these characteristics that have shown to differentiate products are shown in Table 8 (Santa Cruz 2002; Cruz and others 2003). Consumer panelists have also been used to test the bitterness (Calvino and others 2004). …”

Section: Technological Considerationsmentioning

confidence: 99%

Yerba Mate Tea (Ilex paraguariensis): A Comprehensive Review on Chemistry, Health Implications, and Technological Considerations

Heck

Mejía

2007

Journal of Food Science

665

529

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Yerba Mate tea, an infusion made from the leaves of the tree Ilex paraguariensis, is a widely consumed nonalcoholic beverage in South America which is gaining rapid introduction into the world market, either as tea itself or as ingredient in formulated foods or dietary supplements. The indigenous people have used it for centuries as a social and medicinal beverage. Yerba Mate has been shown to be hypocholesterolemic, hepatoprotective, central nervous system stimulant, diuretic, and to benefit the cardiovascular system. It has also been suggested for obesity management. Yerba Mate protects DNA from oxidation and in vitro low-density lipoprotein lipoperoxidation and has a high antioxidant capacity. It has also been reported that Yerba Mate tea is associated to both the prevention and the cause of some types of cancers. Yerba Mate has gained public attention outside of South America, namely the United States and Europe, and research on this tea has been expanding. This review presents the usage, chemistry, biological activities, health effects, and some technological considerations for processing of Yerba Mate tea. Furthermore, it assesses in a concise and comprehensive way the potential of Ilex paraguariensis as a source of biological compounds for the nutraceutical industry.

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Section: Technological Considerationsmentioning

confidence: 99%

Yerba Mate Tea (Ilex paraguariensis): A Comprehensive Review on Chemistry, Health Implications, and Technological Considerations

Heck

Mejía

2007

Journal of Food Science

665

529

View full text Add to dashboard Cite

show abstract

“…In all cases, panelists, were instructed to swallow the sample at a fixed time of 5 s, but were asked to suggest modifications if they considered that this interval was not appropriate. Calviño et al (2004) studied different sampling (spit or swallow) and mouth residence procedures (5 s or free duration and spit/swallow) to characterize the bitterness of Yerba mate infusions, concluding that it is important to establish a fixed time protocol. During this preliminary data collection it was observed that the perception of bitterness lasted for up to 90 s, therefore the "time-window" presented by the sensory analysis software was set at 90 s for each attribute.…”

Section: Panel and Panel Trainingmentioning

confidence: 99%

Comparison of Temporal–Sensory Methods for Beer Flavor Evaluation

Vázquez‐Araújo¹,

Parker

Woods

2013

Journal of Sensory Studies

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Different studies that determine the evolution of single sensory attributes in beer have been conducted during recent years. Although results of these works are valuable, brewers need to know which technique is the most appropriate for obtaining a real‐time flavor profile of their products. Three different techniques that consider the evolution of flavors were used in the present study: time intensity (TI), temporal dominance of sensations (TDS) and drinking profile (DP). Four main flavor attributes of three commercial beers were evaluated to determine the main differences in the obtained results. TI technique provided useful information to study the kinetics of particular attributes, and showed the main differences in the beer profiles. However, TI proved very time consuming, and because of the differences in the panelists' “signatures,” data were difficult to process. TDS and DP provided useful information when used as complementary techniques, but DP was also very time consuming. Practical Applications Results of the present study provide essential information to brewers, who try to carefully select the best raw materials for making a beer with a specific flavor intensity and length. Some of the most important attributes in beer flavor were studied in different beer styles, providing: (1) a model of the “real‐time” drinking flavor profile that customers are experiencing; and (2) useful information about the utility of three different sensory methods.

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“…They suggested that participants may have experienced difficulties making ratings while doing something unnatural such as expectorating. Calviño, Fraga, and Garrido (2004) observed no differences in the intensity of bitterness when infusions of yerba mate were evaluated by spitting versus swallowing using time-intensity methodology. Kelly and Heymann (1989) found no difference in thresholds for salt in kidney beans or for fat in milk when determined using either a swallowing or a spitting tasting protocol.…”

Section: Swallowing Versus Expectorating Impacts On Taste and Odor mentioning

confidence: 83%

“…They suggested that participants may have experienced difficulties making ratings while doing something unnatural such as expectorating. Calviño, Fraga, and Garrido () observed no differences in the intensity of bitterness when infusions of yerba mate were evaluated by spitting versus swallowing using time‐intensity methodology.…”

Section: Introductionmentioning

confidence: 99%

Effects of swallowing and spitting on flavor intensity

Pizarek

Vickers

2017

Journal of Sensory Studies

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Does spitting provide the same flavor experience as swallowing? The objective of this research was to compare swallowing and spitting as procedures for evaluating flavor intensity. Participants evaluated taste or flavor intensity by both swallowing and expectorating water solutions, puddings, and cookies with added tastes and odors; each taste/odor was evaluated at several different concentrations. Flavor intensity was perceived to be more intense for caffeine solutions, ethyl butyrate solutions, and almond extract‐flavored puddings when panelists swallowed than when they expectorated. Such differences were not observed for sucrose solutions, citric acid solutions, and most monosodium glutamate solutions. Swallowing versus expectorating had no effect on the flavor intensity of cookies flavored with orange extract. Our observations that swallowing/expectorating does not impact all attributes equally, suggests that spitting will change both the intensity profiles and the character of a food compared with normally swallowing. Practical applications Spitting is a common practice in trained panel evaluations of food, wine judging, and other situations where people wish to minimize the amount of food they ingest. Spitting, however, changes the perceived intensities of some flavors, but not others, thus potentially altering the sensory character of the food.

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Effects of Sampling Conditions on Temporal Perception of Bitterness in Yerba Mate (Ilex Paraguariensis) Infusions

Cited by 7 publications

References 25 publications

Yerba Mate Tea (Ilex paraguariensis): A Comprehensive Review on Chemistry, Health Implications, and Technological Considerations

Yerba Mate Tea (Ilex paraguariensis): A Comprehensive Review on Chemistry, Health Implications, and Technological Considerations

Comparison of Temporal–Sensory Methods for Beer Flavor Evaluation

Effects of swallowing and spitting on flavor intensity

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