Characterization of aroma-impact compounds in yerba mate (Ilex paraguariensis) using GC–olfactometry and GC–MS

Márquez, Victoria; Martínez, Natalia; Guerra, M. H.; Fariña, Laura; Boido, Eduardo; Dellacassa, Eduardo

doi:10.1016/j.foodres.2013.02.016

Cited by 34 publications

(37 citation statements)

References 29 publications

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“…It can be calculated with the following formula:

MF (%) = \sqrt{F (%) \times I (%)}

where F (%) is the detection frequency of an aromatic attribute expressed as percentage and I (%) is the average intensity expressed as a percentage of the maximum intensity. Usually, odorous stimuli detected with a MF (%) higher than 50 represent the most important compounds present in each sample [31,69]. This group of methods requires expert evaluators in order to obtain fast, repeatable and generally consistent results even in a single run [21].…”

Section: Gc-o Analysismentioning

confidence: 99%

Gas Chromatography Analysis with Olfactometric Detection (GC-O) as a Useful Methodology for Chemical Characterization of Odorous Compounds

Brattoli

Cisternino

Dambruoso

et al. 2013

Sensors

166

112

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The gas chromatography-olfactometry (GC-O) technique couples traditional gas chromatographic analysis with sensory detection in order to study complex mixtures of odorous substances and to identify odor active compounds. The GC-O technique is already widely used for the evaluation of food aromas and its application in environmental fields is increasing, thus moving the odor emission assessment from the solely olfactometric evaluations to the characterization of the volatile components responsible for odor nuisance. The aim of this paper is to describe the state of the art of gas chromatography-olfactometry methodology, considering the different approaches regarding the operational conditions and the different methods for evaluating the olfactometric detection of odor compounds. The potentials of GC-O are described highlighting the improvements in this methodology relative to other conventional approaches used for odor detection, such as sensoristic, sensorial and the traditional gas chromatographic methods. The paper also provides an examination of the different fields of application of the GC-O, principally related to fragrances and food aromas, odor nuisance produced by anthropic activities and odorous compounds emitted by materials and medical applications.

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“…It can be calculated with the following formula:

MF (%) = \sqrt{F (%) \times I (%)}

Section: Gc-o Analysismentioning

confidence: 99%

Gas Chromatography Analysis with Olfactometric Detection (GC-O) as a Useful Methodology for Chemical Characterization of Odorous Compounds

Brattoli

Cisternino

Dambruoso

et al. 2013

Sensors

166

112

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“…Ilex paraguariensis A. St. Hilaire, from the family of holy plants, Aquifoliaceae, is a South American tree that can reach 18 m in height, from which yerba mate is obtained (Márquez, Martínez, Guerra, Fariña, Boido & Dellacassa et al, 2013). The powder made with yerba mate leaves and fine stems is widely consumed in Argentina, southern of Brazil, Paraguay and Uruguay, both as a source of caffeine in place of tea and coffee, and as a therapeutic agent due to its known pharmacological properties such as antioxidant, anti-inflammatory, antitumor, and weight reducing activities (Bracesco, Sanchez, Contreras, Menini, & Gugliucci, 2011).…”

Section: Introductionmentioning

confidence: 99%

“…Argentina is currently the first exporter of yerba mate while Uruguay has the highest per capita consumption of 6-8 kg/person/year (Márquez et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Phytochemicals and bioactive properties of Ilex paraguariensis: An in-vitro comparative study between the whole plant, leaves and stems

Souza¹,

Corrêa²,

Barros

et al. 2015

Food Research International

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Leaves, stems and whole plant of Ilex paraguariensis (yerba mate) were characterized in terms of their chemical composition and biological activities in order to determine which part of the plant is more interesting to develop bioactive formulations. The yerba mate samples contain at least five free sugars, five organic acids, eighteen fatty acids, one tocopherol, nine hydroxycinnamoyl derivatives and two flavonols. The leaves extract revealed the highest antioxidant activity, correlating with its highest levels of phenolic compounds. By contrast, the stems extract showed the highest antiinflammatory potential and was also the most potent against MCF-7 and HepG2 cell lines, probably due to the presence of other phytochemicals. The absence of hepatotoxicity of the extracts was confirmed in porcine liver primary cells. Although the yerba mate extracts have been widely studied, this report shows for the first time the distinct potentialities of each individual part of the plant.

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“…This behaviour was associated with the different aging conditions, resulting in the formation of com- pounds with different degrees of polymerisation, changing the perception of astringency. Changes in phenolic compounds concentration can modify astringency (Marquez et al, 2013). For the bitterness, significant differences were found among the three methods with p values <0.001.…”

Section: Sensory Evaluationmentioning

confidence: 94%

“…Several studies related the phenolic compounds to the increase of bitterness (Robichaud & Noble, 1990). Others (Marquez et al, 2013) have related the bitterness and astringency to the type of phenolic compound, not its concentration. These researchers reported that the bitter taste of yerba mate is an acquired taste, and this taste is most likely due to changes in the type of phenolic compounds.…”

Section: Introductionmentioning

confidence: 99%

Variation of physicochemical and sensory properties during the aging of yerba mate

Holowaty

Surkan

Trela

et al. 2014

IJFS

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Yerba mate infusion is widely consumed in Argentina, Brazil and Paraguay. One of the processing steps used in Argentina is aging. The following three methods were used to age yerba mate: 1) air humidity and temperature-controlled aging; 2) temperature-controlled aging and 3) no control. The aim of this research was to determine the physicochemical and sensory attribute differences when yerba mate was aged using these three methods. The concentration of caffeine, glucose, fructose, maltose and phenolic compounds and pH diminished in all three aging methods but by different percentages. The sensory attributes did not exhibit uniform behaviour. Astringency remained constant in the first method and diminished in the other two. Bitterness increased in all three methods but by different percentages. Sweetness diminished in all three methods. Notably few correlations were determined between physicochemical and sensory attributes.

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Characterization of aroma-impact compounds in yerba mate (Ilex paraguariensis) using GC–olfactometry and GC–MS

Cited by 34 publications

References 29 publications

Gas Chromatography Analysis with Olfactometric Detection (GC-O) as a Useful Methodology for Chemical Characterization of Odorous Compounds

Gas Chromatography Analysis with Olfactometric Detection (GC-O) as a Useful Methodology for Chemical Characterization of Odorous Compounds

Phytochemicals and bioactive properties of Ilex paraguariensis: An in-vitro comparative study between the whole plant, leaves and stems

Variation of physicochemical and sensory properties during the aging of yerba mate

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