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 | Acesso ao texto completo restrito à biblioteca da Embrapa Florestas. Para informações adicionais entre em contato com cnpf.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Florestas. |
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Data corrente: |
02/06/2020 |
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Data da última atualização: |
03/06/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
GODOY, R. C. B. de; CHAMBERS IV, E.; YANG, G. |
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Afiliação: |
ROSSANA CATIE BUENO DE GODOY, CNPF; Edgar Chambers IV, Kansas State University; Gongshun Yang, Kansas State University. |
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Título: |
Development of a preliminary sensory lexicon for mate tea. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Journal of Sensory Studies, v. 35, n. 3, e12570, June 2020. 13 p. |
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DOI: |
https://doi.org/10.1111/joss.12570 |
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Idioma: |
Inglês |
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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. |
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Palavras-Chave: |
Análise descritiva; Chemical components; Componentes químicos; Compostos voláteis; Descriptive analysis; Erva mate. |
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Thesagro: |
Chá Verde; Ilex Paraguariensis; Sabor. |
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Thesaurus Nal: |
Consumer acceptance; Flavor; Green tea; Volatile compounds. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02297naa a2200313 a 4500
001 2122880
005 2020-06-03
008 2020 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1111/joss.12570$2DOI
100 1 $aGODOY, R. C. B. de
245 $aDevelopment of a preliminary sensory lexicon for mate tea.$h[electronic resource]
260 $c2020
520 $aAbstract 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.
650 $aConsumer acceptance
650 $aFlavor
650 $aGreen tea
650 $aVolatile compounds
650 $aChá Verde
650 $aIlex Paraguariensis
650 $aSabor
653 $aAnálise descritiva
653 $aChemical components
653 $aComponentes químicos
653 $aCompostos voláteis
653 $aDescriptive analysis
653 $aErva mate
700 1 $aCHAMBERS IV, E.
700 1 $aYANG, G.
773 $tJournal of Sensory Studies$gv. 35, n. 3, e12570, June 2020. 13 p.
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| 18. |  | COSTA, F. J. O. G. da; LEIVAS, C. L.; GODOY, R. C. B. de; WASZCZYNSKYJ, N. Quanto tempo o pinhão mantém sua estabilidade quando armazenado em temperatura ambiente? In: EVENTOS ARAUCÁRIA: PESQUISA, INOVAÇÃO E TECNOLOGIAS PARA SISTEMAS DE PRODUÇÃO, ERVA-MATE XXI: INOVAÇÃO E TECNOLOGIAS PARA O SETOR ERVATEIRO, 2020, Colombo. Anais. Colombo: Embrapa Florestas, 2021. p. 33. (Embrapa Florestas. Documentos, 344). Resumo.| Tipo: Resumo em Anais de Congresso |
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