01925naa a2200337 a 450000100080000000500110000800800410001902400440006010000230010424501120012726000090023952009250024865000160117365000230118965000150121265000150122765000240124265300230126665300130128965300140130265300170131665300140133365300190134765300280136665300210139470000210141570000240143670000230146070000170148377300870150021289992021-04-12       2021    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1111/jfpp.151752DOI1 aGODOY, R. C. B. de  aChewing gums with yerba mate and different flavorsban initial study with consumers.h[electronic resource]  c2021  aInnovative flavors are trends in the chewing gums market. Nine formulation on gums made with different kinds of yerba mate and flavors were evaluated. A time?intensity test was carried out to estimate how long the taste lasted. The MDPREF PCA graph showed that de first two dimensions explained 45.42% of the total variance. Three groups were noted: samples elaborated with chamomile (forced and aged yerba mate); samples with toasted/chamomile and natural/green apple; and all the samples flavored with orange and flavored with green apple (forced aged and toasted). Yerba mate forced aged with orange and green apple flavors were preferred by the consumers. The total duration of the stimulus was just over 5 min. This study suggests that the combination of yerba mate with other flavors has potential for use in chewing gums, however, it needs to be optimized to improve the acceptance and the duration of the flavor.  aChewing gum  aConsumers (people)  aYerba mate  aConsumidor  aIlex Paraguariensis  aAnálise sensorial  aChiclete  aConsumers  aConsumidores  aErva mate  aGoma de mascar  aMultivariate techniques  aSensory analysis1 aFRIZON, C. N. T.1 aHOFFMANN-RIBANI, R.1 aGARRUTI, D. dos S.1 aCHAMBERS, E.  tJournal of Food Processing and Preservationgv. 45, n. 2, e15175, Feb. 2021. 12 p.