Relatinoships of Consumer Acceptability and Sensory Attributes of Yerba Mate (Ilex Paraguariensis St. Hilarie) using Preference Mapping
- Autores: M.J. Santa Cruz, L. Garitta, G. Hough
- Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 9, Nº 5, 2003, págs. 347-352
- Idioma: inglés
- Títulos paralelos:
- Relaciones de aceptabilidad por parte de los consumidores y atributos sensoriales de la Yerba Mate (Ilex Paraguariensis St. Hilarie) utilizando un mapa de preferencias
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Resumen
A sensory profile and acceptability test of nine commercial brands of yerba mate (Ilex Paraguariensis St. Hilarie) were carried out. The descriptors used by a trained sensory panel that best separated brands were: stick and leaf size, stick and leaf size uniformity, quantity of sticks and quantity of dust, included in the appearance of the dry yerba; sediment, turbidity and brown colour that corresponded to appearance of the infusion; and initial impact, acid, humid, smoke, paper, chemical, green, toasted and residual, for aroma and flavour. A total of 106 consumers (half men, half women) tested overall acceptance of the 9 brands in a home location test. Average overall acceptance scores for the 9 samples ranged from 42 to 63 on a 0-100 non-structured scale with an LSD of 8. Gender did not influence consumer acceptability for the different yerba mate brands. Based on overall acceptance consumers were clustered into five groups. Extended internal preference mapping showed the descriptors of yerba mate that drove the preference of some of the consumers clusters. Both appearance and aroma/flavour descriptors were correlated to preference dimensions (A)
