| Beide Seiten der vorigen RevisionVorhergehende ÜberarbeitungNächste Überarbeitung | Vorhergehende Überarbeitung |
| ilex_paraguariensis_a._st._hil [2025/11/20 23:41] – andreas | ilex_paraguariensis_a._st._hil [2025/11/21 09:35] (aktuell) – andreas |
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| Evergreen shrub or tree, native in Brazil, Paraguay, and Argentina; leaves 6-20cm long, serrate; flowers small, white; fruit red, with 4-8 seeds. | Evergreen shrub or tree, native in Brazil, Paraguay, and Argentina; leaves 6-20cm long, serrate; flowers small, white; fruit red, with 4-8 seeds. |
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| | Aroma concentrates (SDE) of green mate and roasted mate showed that 144 of the 250 components found were similar to those of [[camellia_sinensis_l._kuntze|Camellia sinensis]] tea, including linalool, α-terpineol, geraniol, nerolidol, α-ionone, β-ionone, and [[https://www.thegoodscentscompany.com/data/rw1535881.html|2,6,6-trimethyl-2-hydroxycyclohexanone]]-related compounds. "High levels of 2-butoxyethanol were characteristic, and 3,3,5-trimethylcyclohexanone-related compounds, although present at low levels, were specific to mate flavor. Roasted mate contained more furans, pyrazines, and pyrrols as formed by maillard reaction during the roasting process." \\ |
| | [Kawakami, Michiko, and Akio Kobayashi. "Volatile constituents of green mate and roasted mate." Journal of Agricultural and Food Chemistry 39.7 (1991): 1275-1279] |
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| | |{{:linalool.jpg| linalool}} \\ linalool |{{geraniol.jpg| geraniol }} \\ geraniol |{{:nerolidol_e.jpg| (E)-nerolidol}} \\ (E)-nerolidol | {{:ionone_alpha_er.jpg|α-ionone}} \\ α-ionone |{{:ionone_beta.jpg| β-ionone}} \\ β-ionone | |
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| | "Despite the health promoting properties of mate and other herbal teas, their characteristic flavours are still not well characterized. However, recent application of increasingly sophisticated analytical techniques, such as GC-MS, GC × GC, and GC × GC-qMS, have resulted in the identification of an array of volatile compounds in mate and other herbal tea infusions. The composition of these compounds was varied and depended on the manufacturing process and the starting raw materials. In the case of mate tea, the 10 main compounds identified were linalool, α-ionone, β-ionone, α-terpineol, octanoic acid, geraniol, 1-octanol, nerolidol, geranylacetone and eugenol. While these compounds have similarly been identified in Camellia sinensis, other herbal teas were characterized by the presence of a wide range of terpenes such as guaiacol, 4-vinylguaiacol, eugenol, citral, phenol, carvone, menthol, 1,8-cineole and citronellyl acetate. It is noteworthy that significant numbers of polycyclic aromatic hydrocarbons (PAHs) and other contaminants were identified in several of the mate tea infusions." \\ |
| | [Lasekan, O., Lasekan, A., Flavour chemistry of mate and some common herbal teas. Trends in Food Science & Technology, Vol.27(1), 2012, 37-46] |
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| | Of 35 major volatile compounds identified by GC-MS in 18 yerba mate commercial brands from Argentina, Brazil, Paraguay and Uruguay, 16 odor active compounds were detected by GC-O analysis: Myrcene (herbaceous, sweet), octanal (citrus), 1-octen-3-one (mushroom), 6-methyl-5-hepten-2-one (mossy), (Z)-linalool oxide furanoid (flowery), (E,Z)-2,4-heptadienal (nutty), (E,E)-2,4-heptadienal (nutty), (E,Z)-3,5-octadien-2-one (mushroom) |
| | (E,E)-3,5-octadien-2-one (mushroom), linalool (flowery), geranial (flowery), nerol (sweet), β-damascenone (apple), α-ionone (flowery), β-ionone (sweet), and (E)-4,5-epoxy-(E)-2-decenal (oxidized, metallic). \\ |
| | [Márquez, Victoria, et al. "Characterization of aroma-impact compounds in yerba mate (Ilex paraguariensis) using GC-olfactometry and GC-MS." Food research international 53.2 (2013): 808-815] |
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| | "The major constituents of the fresh leaf EOs were found to be 3-allylguaiacol (28.51%), linalool (17.61%), and methyl salicylate (5.36%), while those of green mate were 2,6-dimethyl-1,7-octadien-3-ol (9.77%), linalool (5.58%), and α-terpineol (4.67%). Furthermore, hazardous contaminants such as hydrocarbon isomers and PAHs (in particular, alkylated PAHs) were tentatively identified in green mate." \\ |
| | [Polidoro, Allan dos S., et al. "Characterization of volatile fractions in green mate and mate leaves (Ilex paraguariensis A. St. Hil.) by comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry (GC× GC/TOFMS)." Microchemical Journal 128 (2016): 118-127] |
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| "Soon after harvesting the leaves are briefly toasted at 300°C for about 1 min to avoi d fermentation | "Soon after harvesting the leaves are briefly toasted at 300°C for about 1 min to avoi d fermentation |
| [Heck, C. I., De Mejia, E. G., Yerba Mate Tea (Ilex paraguariensis): a comprehensive review on chemistry, health implications, and technological considerations. Journal of Food Science, Vol.72(9), 2007, 138-151] | [Heck, C. I., De Mejia, E. G., Yerba Mate Tea (Ilex paraguariensis): a comprehensive review on chemistry, health implications, and technological considerations. Journal of Food Science, Vol.72(9), 2007, 138-151] |
| [[https://ift.onlinelibrary.wiley.com/doi/epdf/10.1111/j.1750-3841.2007.00535.x|PDF]] | [[https://ift.onlinelibrary.wiley.com/doi/epdf/10.1111/j.1750-3841.2007.00535.x|PDF]] |
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| "Despite the health promoting properties of mate and other herbal teas, their characteristic flavours are still not well characterized. However, recent application of increasingly sophisticated analytical techniques, such as GC-MS, GC × GC, and GC × GC-qMS, have resulted in the identification of an array of volatile compounds in mate and other herbal tea infusions. The composition of these compounds was varied and depended on the manufacturing process and the starting raw materials. In the case of mate tea, the 10 main compounds identified were linalool, α-ionone, β-ionone, α-terpineol, octanoic acid, geraniol, 1-octanol, nerolidol, geranylacetone and eugenol. While these compounds have similarly been identified in Camellia sinensis, other herbal teas were characterized by the presence of a wide range of terpenes such as guaiacol, 4-vinylguaiacol, eugenol, citral, phenol, carvone, menthol, 1,8-cineole and citronellyl acetate. It is noteworthy that significant numbers of polycyclic aromatic hydrocarbons (PAHs) and other contaminants were identified in several of the mate tea infusions." \\ | |
| [Lasekan, O., Lasekan, A., Flavour chemistry of mate and some common herbal teas. Trends in Food Science & Technology, Vol.27(1), 2012, 37-46] | |
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| Of 35 major volatile compounds identified by GC-MS in 18 yerba mate commercial brands from Argentina, Brazil, Paraguay and Uruguay, 16 odor active compounds were detected by GC-O analysis: Myrcene (herbaceous, sweet), octanal (citrus), 1-octen-3-one (mushroom), 6-methyl-5-hepten-2-one (mossy), (Z)-linalool oxide furanoid (flowery), (E,Z)-2,4-heptadienal (nutty), (E,E)-2,4-heptadienal (nutty), (E,Z)-3,5-octadien-2-one (mushroom) | |
| (E,E)-3,5-octadien-2-one (mushroom), linalool (flowery), geranial (flowery), nerol (sweet), β-damascenone (apple), α-ionone (flowery), β-ionone (sweet), and (E)-4,5-epoxy-(E)-2-decenal (oxidized, metallic). \\ | |
| [Márquez, Victoria, et al. "Characterization of aroma-impact compounds in yerba mate (Ilex paraguariensis) using GC-olfactometry and GC-MS." Food research international 53.2 (2013): 808-815] | |
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| {{:ilex_paraguariensis.jpg?700}} \\ | {{:ilex_paraguariensis.jpg?700}} \\ |
