Data/hora: 26/05/2024 01:02:44

Biblioteca(s): 	Embrapa Florestas.	
Data corrente: 	02/06/2020	
Data da última atualização: 	03/06/2020	
Autoria: 	GODOY, R. C. B. de; CHAMBERS IV, E.; YANG, G.	
Afiliação: 	ROSSANA CATIE BUENO DE GODOY, CNPF; Edgar Chambers IV, Kansas State University; Gongshun Yang, Kansas State University.	
Título: 	Development of a preliminary sensory lexicon for mate tea.	
Ano de publicação: 	2020	
Fonte/Imprenta: 	Journal of Sensory Studies, v. 35, n. 3, e12570, June 2020. 13 p.	
DOI: 	https://doi.org/10.1111/joss.12570	
Idioma: 	Inglês	
Conteúdo: 	Abstract A Lexicon was developed for yerba mate tea including attributes, definitions, and references to describe the color, aroma, and flavor. A highly trained panel generated 39 attributes and evaluated 18 samples of tea. Some attributes such as smoky, woody, straw-like, ashy, astringent, bitter, sweet aromatics, musty dusty, and dark green were present in most of the samples. Other characteristics such as green, floral, spice brown, and petroleum-like appeared in less than 50% of the samples. The sensory profile of mate tea was complex but differed for various teas. This terminology can be useful for manufacturers, producers, and consumers and helpful for the standardization of mate tea. Practical application The development of a sensory lexicon for mate tea can be helpful for the entire mate tea chain from grower to producer to consumer. Such a lexicon aids researcher in breeding programs for Yerba Mate, can help crop managers producing mate tea with the desired characteristics; assists manufacturers in differentiating products, categorizing and selecting of raw material, optimizing processes and developing new products; and can ensure consumers they are getting a consisted, expected product. Such data are critical for use in sensory studies where descriptive data are related to consumer preferences and for conducting studies in different, labs, regions, and countries.	
Palavras-Chave: 	Análise descritiva; Chemical components; Componentes químicos; Compostos voláteis; Descriptive analysis; Erva mate.	
Thesagro: 	Chá Verde; Ilex Paraguariensis; Sabor.	
Thesaurus Nal: 	Consumer acceptance; Flavor; Green tea; Volatile compounds.	
Categoria do assunto: 	Q Alimentos e Nutrição Humana	
Registro original: 	Embrapa Florestas (CNPF)	
Exemplares: 	CNPF - (57317-1) - UPC - AP - DD -  -  -  - DIS