Note. Caffeine Content and Dynamical Bitterness of Yerba Mate Ilex paraguariensis Infusions
| Autor: | O. P. Tamasi, María Cristina Ciappini, Amalia Mirta Calviño |
|---|---|
| Rok vydání: | 2005 |
| Předmět: |
Maximum intensity
General Chemical Engineering 010401 analytical chemistry 04 agricultural and veterinary sciences 01 natural sciences High-performance liquid chromatography Industrial and Manufacturing Engineering food.food 0104 chemical sciences chemistry.chemical_compound food chemistry Yerba-mate Time course Food science 0405 other agricultural sciences Caffeine 040502 food science Food Science |
| Zdroj: | Food Science and Technology International. 11:401-407 |
| ISSN: | 1532-1738 1082-0132 |
| Popis: | The infusion of yerba mate (YM) Ilex paraguariensis, with its typical bitterness, is traditionally consumed in South America as a mild stimulant beverage. Two types of YM, with sticks (YM-S) and without sticks (YM-L) and three brands for each type were evaluated for caffeine content and the time course of bitterness. The chemical analysis of the six YM infusions at 5% w/v made by high performance liquid chromatography (HPLC) showed that caffeine levels were higher for YM-L brands. The kinetic study of YM bitterness assessed by time-intensity (TI) curves revealed that the presence of sticks lowered maximum intensity, total duration and area under the curve of bitter perception. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|