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Latin American Applied Research 49:41-45 (2019)
41
DETERMINATION OF THE INTAKE TEMPERATURE OF THE
BEVERAGE DURING HOT MATÉ CONSUMPTION
N.N. LOVERA†, C.A. ALEGRE, J.C. HEDMAN, S.A. SURKAN and M.E. SCHMALKO†
Universidad Nacional de Misiones, 3300, Posadas, Argentina.
† IMAM (CONICET) – UNaM, 3300, Posadas, Argentina.
lovera.nancy.noel@gmail.com
Abstract
−
The International Agency for Research
on Cancer (IARC) has determined that temperatures
above 65ºC in hot beverages could be potentially car-
cinogenic. If they are consumed below 65ºC are con-
sidered as non-carcinogenic to humans. Coffee and
tea are consumed in cups and the infusion is put in
direct contact with the mouth. In contrast, in hot maté
a device similar to a straw is used to sip the infusion.
Therefore, the temperature of the infusion when
reaching the consumer’s mouth is generally lower
than the temperature of the water used to prepare the
infusion. In this investigation usual conditions of con-
sumption of hot mate by sensorial analysis were de-
termined. Taking these conditions into account, ex-
periments were carried out using temperature sensors
to determine the infusion temperature when entering
the mouth of the consumer and the variables influence
it. Our findings suggest that the infusion temperature
at the point of consumption is always below 58ºC and
is influenced by the water temperature, the amount of
yerba maté and the frequency of sipping.
Keywords
−
Hot maté, temperature, drinks, con-
sumers’ preference.
I. INTRODUCTION
Yerba Maté (Ilex paraguariensis Saint Hilaire) is a tree
that grows in the central region of the MERCOSUR (Ar-
gentina, Brazil and Paraguay). A very much consumed
beverage (the maté) is prepared from its leaves and
branches in this region. In Argentina, Paraguay, Uruguay,
and the south of Brazil, the annual consumption is about
6-8 kg per capita.
The yerba maté elaboration process is very particular.
Leaves and branches are thermally treated at high tem-
peratures in order to inactivate enzymes to avoid the
browning of the leaves. Then they are dried in cross flow
driers with gases at 80ºC to 120 ºC. After drying to a
moisture content between 3 % and 5 %, leaves and
branches are ground in order to reduce their volume. In
Brazil, the product is consumed immediately after grind-
ing, but in Argentina Paraguay and Uruguay, the material
is aged in order to change its flavor (Holowaty et al.,
2014; Zaions et al., 2014).
Besides nutritional compounds, other compounds
with biological activity are found in yerba maté, such as
polyphenols (8-10 %), caffeine and other xantines (0.8 –
l.2 %), and saponins (0.3-0.5%) (Zaions et al., 2014;
Molin et al., 2014; Hartwig et al., 2013; Cansian et al.,
2008; Bastos et al., 2006).
Yerba maté, like tea and coffee, is generally con-
sumed as a hot infusion. Consumption of hot food and
beverages, was questioned in 1991 by the International
Agency for Research on Cancer (IARC), because they
are classified as “possibly carcinogenic to humans”, as-
sociated with cancer of upper gastrointestinal tract
(Group 2A).
In 2016, a new revision of consumption of hot maté
and coffee was carried out (IARC Monograph 116). After
reviewing the papers, the conclusion that was reached
was that they could be potentially carcinogenic if they are
consumed at temperatures above 65 ºC (Group 2A),
while warm maté (below 65 ºC) was classified as “no car-
cinogenic to humans” (Group 3).
Coffee, tea and other infusions are generally con-
sumed in cups, but yerba maté is consumed in a very dif-
ferent way. A portion of 20 g to 100 g of yerba maté is
put in a 100-ml to 300-ml container. About 30 ml of hot
water at 65 ºC to 95 ºC (Pagliosa et al., 2009; Santa Cruz
et al., 2002) is poured on the yerba maté and then sipped
with a “bombilla,” which is device similar to a straw
with a filter in the lower end that is in contact with the
solid (Fig. 1). This procedure is repeated until finishing 1
l of water approximately (Schmalko et al., 2012; Heck
and De Mejía, 2007).
Temperature of the sipped liquid is expected to be
lower than temperature of the poured liquid. This fact is
due to the heat losses through the container and the “bom-
billa” walls during the consumption process.
Hot maté is consumed in very different forms. Con-
tainers of different materials (wood, calabash, ceramics,
glass and metals), different quantities of yerba mate
(from 20 g to 100 g), different forms of “bombilla” (gen-
erally metallic) and different water temperatures (from
65ºC to 95 ºC) are used. There are no previous studies
about preference of consumers, so previous sensorial
analyses are needed in order to determine the preferences
of container material, solid quantity, “bombilla” material
and their relationship with water temperature.
All these variables and the sipping frequency are ex-
pected to influence the intake temperature of the infusion
(temperature of the infusion when entering the mouth of
the consumer). No previous papers measuring the intake
temperature during hot maté consumption were found.
The aim of this research was to measure the intake
temperature of the infusion during hot maté consumption,
considering different water temperatures, container ma-
terial, yerba maté quantity and sipping frequency.
Latin American Applied Research 49:41-45 (2019)
42
Figure 1. Measurement equipment
II. METHODS
A. Sensory Evaluation
Influence of the solid quantity and water temperature
In order to evaluate the influence of solid quantity and
water temperature on consumer preferences, four senso-
rial assays were performed with 38 usual consumers of
hot maté, using individual cubicles at room temperature
(27 ºC ± 1 ºC).
Assays were carried out with 30 g, 40 g, and 50 g of
yerba maté; water temperatures of 70 ºC, 80 ºC, and 90ºC;
and a sipping frequency of 60 s.
Each panelist was provided with 3 ceramic containers
with yerba maté, a stainless steel “bombilla” located in-
side the yerba maté, and hot water in an insulated con-
tainer. The ceramic containers were covered with a white
paper in order to avoid visual preferences. They received
the following instructions:
• start with the left container
• soak the yerba maté with the hot water
• let it rest for a minute
• sip the infusion
• repeat the operation 3 times
• repeat this procedure with the others containers.
The panelists were asked to grade the infusion tem-
perature using a 5-point hedonic scale as 1) Cold, 2)
Warm, 3) Adequate, 4) Hot, and 5) Very hot.
Influence of container material
In order to evaluate the influence of the container mate-
rial on the infusion temperature independent assay were
carried, 20 panelists working in individual cabinets were
asked to choose the material of their preference using 40
g of yerba maté and hot water at 80 ºC. They were asked
to repeat the instructions given in the last item and use
the 5-point scale considering infusion intake temperature.
The following container materials were used: wood, cal-
abash, ceramics, glass, and metal.
Influence of sipping frequency
The procedure given in the last item was repeated, with
20 panelists using three sipping frequency: 30 s, 60 s, and
120 s.
B. Measurements with the temperature sensors
Data acquisition
To measure the temperature of the infusion during hot
maté consumption, temperature sensors connected to a
data acquisition system were installedat three points in
the container and “bombilla.” S1, in the solid; S2 on the
“bombilla” filter, and S3 on the “bombilla” near the
mouth (Fig. 1). The precision of the temperature sensors
was +/- 0.5C and the operation range was of -55ºC to 125
ºC. Software, in Java language, was developed in order
to record temperature data each 2 s. The panelists could
select their preference on a digital display.
Procedure
In each experiment, 9 trained panelists followed the sub-
sequent procedure:
• add 100 ml of hot water
• sip the infusion
• let it rest for 1 min
• repeat the operation three times
• repeat the procedure for each sample
• qualify your preference of infusion temperature for
each sample using scale on display.
Influence of yerba maté quantity and water temperature
In order to study the influence of the yerba maté quantity
and water temperature, three ceramic containers with dif-
ferent quantities of yerba maté (30 g, 40 g, and 50 g) and
hot water was used. The procedure was repeated with
three water temperatures: 70 ºC, 80 ºC and 90 ºC. Tem-
perature on the three sensors was recorded.
Influence of container material
For this experiment five different container materials
(wood, calabash, ceramics, glass, and metal), 40 g of
yerba maté, and hot water at 80 ºC were used. Tempera-
ture on the three sensors was recorded.
Influence of sipping frequency
Experiments were carried out using three frequencies (30
s, 60 s and 120 s), 40 g of yerba maté, and hot water at
80ºC. Temperature on the three sensors was recorded.
Statistical analysis
To compare values resulted of sensory analysis and max-
imum and mean temperature values registered by the sen-
sors, an ANOVA test with a confidence limit of 95 % was
used. The StatGraphics statistical package (Statgraphics,
2009) was used to process the data.
III. RESULTS AND DISCUSSION
A. Sensory Evaluation
The sensorial evaluations were carried out with 38 con-
sumers in order to determine the best mark in the hedonic
scale for water temperature and yerba maté quantity.
Consumers’ age ranged from 22 to 45 years old and 55%
of them were female. Both variables, influenced the sen-
sorial mark, as can be observed at the Mean Graphics of
the ANOVA in Fig. 2. The range of the mark values was
near the value of 3 (Adequate). Considering the interac-
tion plot (Fig. 3), three pair of values can be selected ac-
cording to the best qualification (=3), 70 ºC - 30 g, 70 ºC
N.N. LOVERA, C.A: ALEGRE, J.C. HEDMAN, S.A: SURKAN, M.E. SCHMALKO
43
- 40 g, and 80 ºC - 40 g. Both mean values (of water tem-
perature (80 ºC) and yerba maté quantity (40 g)), were
selected in order to be used in the sensor temperature de-
termination.
No significant differences were found between the
container material and sipping frequency.
Figure 2. Panelist mark obtained in the sensorial analysis 1)
Cold, 2) Warm, 3) Adequate, 4) Hot, and 5) Very hot) consider-
ing (a) Yerba maté quantity and (b) Water temperature.
Figure 3. Interaction Plot of the panelist mark obtained in the
sensorial analysis 1) Cold, 2) Warm, 3) Adequate, 4) Hot, and
5) Very hot).
B. Measurements with the sensor temperature
Data of temperature sensors were recorded during hot
maté consumption. In each assay, the panelist, poured hot
water three times, at different frequencies. Some typical
profiles are shown in Figure 4. The higher temperature
profile (S1) corresponds to the sensor located in the solid,
where the hot water is poured. A similar profile is ob-
served in the sensor located at the filter (S2). Temperature
at both sensors (S1 and S2) is below the poured water
temperature, reaching quickly a constant temperature.
The sensor located at the end of the “bombilla”
(S3) has a very different profile and the higher tempera-
tures coincide with the start of the sipping. The profile of
S3 is characterized by a sharp increase and a slow de-
crease. The low decrease is due to the heat losses through
the “bombilla. This behavior is repeated in each sipping.
The temperature of S3 is always below of the others sen-
sors at least by 15 ºC.
In order to analyze the data, maximum and mean tem-
peratures at the end of the “bombilla” were determined.
Influence of water temperature and solid quantity
The panelists evaluated simultaneously the influences of
water temperature (70 ºC, 80 ºC, and 90 ºC) and yerba
maté quantity (30 g, 40 g, and 50 g) on the infusion tem-
perature at the end of the “bombilla”.
Maximum and mean temperatures were influenced by
water temperature with P< 0.05. As it can be expected,
the increase on water temperature produced and increase
in the maximum and mean temperatures at the end of the
“bombilla” (Fig. 5). But very low variation of tempera-
ture (maximum and mean) was found between the panel-
Figure 4. Thermal profile of the three sensors: S1 located in the
yerba maté, S2 located in the filter, and S3 located at the end of
the “bombilla,” near the mouth. Experiment “a” corresponds to
a sipping frequency of 30 s, “b” to 60 s and “c” to 120 s, using
40 g of yerba maté and hot water at 80 ºC.
Figure 5. Mean values and confidence limits (95%) of the Max-
imum temperature (a) and Mean temperature (b) at the end of
the “bombilla,” using water at different temperatures (Experi-
mental conditions: ceramic container, 30 g, 40 g and 50 g of
yerba maté and a sipping frequency of 60 s).
ists (minor than ± 1 ºC ).
Panelist mark
Yerba mate quantity (g)
30 40 50
Medias y 95,0% de Fisher LSD
1
2
3
4
5
Panelist mark
Water temperature (ºC)
70 80 90
Medias y 95,0% de Fisher LSD
1
2
3
4
5
Panelist mark
Yerba mate quantity (g)
70 ºC
80 ºC
90 ºC
Interacciones y 95,0% Intervalos de Confianza
1
2
3
4
5
30 40 50
30
40
50
60
70
80
90
0100 200 300 400
Temperature (ºC)
Time (s)
S1
S2
S3
30
40
50
60
70
80
050 100 150
Temperature (ºC)
Time (s)
S1
S2
S3
30
40
50
60
70
80
0200 400 600
Temperature (ºC)
Time (s)
S1
S2
S3
Maximun T (ºC)
70 80 90
Medias y 95,0% de Fisher LSD
Water temperature (°C)
48
51
54
57
Average T (ºC)
70 80 90
Medias y 95,0% de Fisher LSD
Water temperature (°C)
43
45
47
49
51
a
b
a
b
c
a
b
Latin American Applied Research 49:41-45 (2019)
44
No significant differences (P>0.05) were found be-
tween the three yerba mate quantities and the maximum
temperature of the infusion at the end of the “bombilla,”
which (Fig. 6a). However, an increase in yerba maté
quantity produced a slow decrease of the maximum tem-
perature. A similar result was found when the mean tem-
perature at the end of the “bombilla” was analyzed (Fig.
6b).
Considering both factors, a variation from 48 ºC to
57ºC of the maximum temperature and from 43 ºC to 50
ºC of mean temperature was found.
When both factors were simultaneously analyzed, the
interaction resulted non significant, producing parallel
lines in the interaction plot (Fig. 7).
Influence of the container material
The panelists evaluated the influence of 5 container ma-
terials (wood, calabash, ceramics, glass and metal) on in-
fusion temperature at the end of the “bombilla.” No
significant differences (P>0.05) between the materials
and the maximum temperature were found. Maximun
temperature varied between 49 ºC to 56 ºC. A similar
result was found when the mean temperatures were ana-
lyzed. Mean temperature varied between 45ºC to 50ºC.
Influence of the sipping frequency
The panelists evaluated the influence of three sipping fre-
quency (30 s, 60 s and 120 s) on water temperature at the
end of the “bombilla”. Sipping frequency influenced sta-
tistically in both variables (maximum and mean temper-
ature) (Fig.8). Maximum temperatures sharply decrease
with an increase of the time (54 ºC to 58 ºC for 30 s; 52
ºC to 56 ºC for 60 s; and 47 ºC to 51 ºC for 120 s). Mean
temperature for 30 s and 60 s resulted similar (from 46.5
ºC to 48.5 ºC) and different from 120 s (from 44 ºC to 46
ºC).
Considering all the experiments, maximum tempera-
ture at the end of the “bombilla” varied between 38 ºC
and 58ºC. In no case temperature of 58 ºC was exceeded.
Mean temperature, during hot maté consumption varied
between 37 ºC to 55 ºC.
Figure 6. Mean values and confidence limits (95%) of the Max-
imum temperature (a) and Mean temperature (b) at the end of
the “bombilla,” using different yerba maté quantities (Experi-
mental conditions: ceramic container, 70 ºC, 80 ºC and 90 ºC of
water temperature and a sipping frequency of 60 s).
Figure 7. Interaction Plot of Maximum temperature in S3, con-
sidering Yerba maté quantity and Water temperature.
Figure 8. Mean values and confidence limits (95%) of the Max-
imum temperature (a) and Mean temperature (b) at the end of
the “bombilla,” using different sipping frequency (Experi-
mental conditions: ceramic container, water temperature: 80 ºC
and 40 g of yerba maté)
Research has been done on the consumption temper-
ature of others infusions, manly, coffee and tea. Brown
and Diller (2008) and Borchgrevink et al.(1999) studied
coffee consumption temperature and preference of them.
They found that consumers preferred relatively hot tem-
peratures (62.8 ºC to 68.3 ºC). In tea, Wu et al. (2009)
and Islami et al. (2009, 2008) found that consumers pre-
ferred relative high infusion temperatures (higher than
65ºC). They classified infusion temperature consumption
in three groups: warm (< 65 ºC), hot (65-69 ºC) and very
hot (>= 70 ºC). In both cases (coffee and tea) the infu-
sion was served in cups and temperature was measured
in the cups.
Consequently, consumption liquid temperature of
yerba maté can be considered lower than consumption
temperature of coffee and tea.
IV. CONCLUSIONS
When studying the temperature of consumption of hot
mate prepared under various conditions (different water
temperatures, yerba mate quantities, pouring frequencies
and container materials), it was observed that when the
infusion reaches the consumer’s mouth, it never ex-
ceeded 58 °C. It is important to mention that this value is
well below the temperature considered as potentially car-
cinogenic (65°C) by the IARC (International Agency for
Research on Cancer).
ACKNOWLEDGEMENTS
The authors thank to the “Instituto Nacional of Yerba
Maté (Argentina)” for the financial support.
Maximun T (ºC)
Yerba mate quantity (g)
30 40 50
Medias y 95,0% de Fisher LSD
49
51
53
55
Average T (ºC)
Yerba mate quantity (g)
30 40 50
Medias y 95,0% de Fisher LSD
44
46
48
50
Yerba mate quantity (g)
Maximun T (ºC)
70 ºC
80 ºC
90 ºC
Gráfico de Interacciones
47
49
51
53
55
57
30 40 50
Maximun T (ºC)
30 60 120
Medias y 95,0% de Fisher LSD
Frequency (s)
47
50
53
56
59
Average T (ºC)
30 60 120
Medias y 95,0% de Fisher LSD
Frequency (s)
44
46
48
50
a
b
a
b
N.N. LOVERA, C.A: ALEGRE, J.C. HEDMAN, S.A: SURKAN, M.E. SCHMALKO
45
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Received: September 1, 2017.
Sent to Subject Editor: January 31, 2018.
Accepted: June 25, 2018
Recommended by Subject Editor: Marcelo Seckler
