Abstract

NEIS, Emiliano R.; M.COVINICH, Mónica  and  P.SCIPIONI, Griselda. Sensory analysis of cold mate (tereré) with artificial orange juice using survival statistics. Rev. cienc. tecnol. [online]. 2021, n.35, pp.11-20. ISSN 1851-7587.

A sensory acceptancetestto determine the optimum concentration of artificial orange juice to prepare cold mate or tereréwas performed, anda descriptive analysisto study the variation of four selected descriptors during tereré consumption was done. The results of the descriptive analysiswere correlated with soluble solids valuesof a simulated cold mate consumption. Optimum juice concentration was determined by an acceptability test, and data were analyzed with survival statistics tools. The optimum concentration was 6.38 ± 0.62 g/L, which matches to 22.87% of consumers rejecting the sample. The descriptive test indicated that, in the first tereré, the juice descriptors prevailed,and the yerba mate descriptors gradually intensified with successive tererés. Linear correlation coefficients found between sensory descriptors scores and soluble solids concentrations in the simulated consumption suggest that other representative determinations should be done to find more significant correlations.

Keywords : Cold mate;Yerba mate; Artificial juice; Sensory analysis; Survival statistics.