Lexicon establishes standardized definitions that will be used to categorize variations of the drink, as it already happens with coffee and wine, for example. Working group assessed tea samples from different regions of Brazil in order to define 39 attributes. The work results from a partnership between Embrapa Forestry, and The Sensory and Consumer Research Center, at Kansas State University, in the USA. The dictionary might solve an old problem in the Brazilian yerba mate chain: the heterogeneity of products found in the market. From now on, just like with coffee and wine, maté tea also has its own lexicon, or dictionary, which contains attributes, definitions, and references to describe the sensory characteristics of the drink in detail. It is an unprecedented work, resulting from a study developed by researcher Rossana Catie Bueno de Godoy within the scope of Embrapa Forestry's Visiting Scientist Program. She was advised by professor Edgar Chambers V, from the Sensory and Consumer Research Center at Kansas State University (K-State), in the United States. "The development of a lexicon represents one of the first steps for the improvement of maté tea classification, and its standardization in the market, activities that will earn the loyalty of consumers, who will be able to choose products according to their preference," states the Embrapa researcher. She explains that the lexicon of maté tea is a type of dictionary that contains attributes, definitions, and references to describe the color, aroma, and flavor of the product. In order to develop the document, a panel of expert judges trained in sensory perception was created. The group assessed a set of 18 maté tea samples marketed in several regions of Brazil, including famous and regional brands, organic products, and samples from the genetic improvement program at Embrapa Forestry. As a result, 39 attributes about maté tea relating to appearance, aroma, oral texture, and aftertaste were generated. Maté, in general, was perceived as a product of wooden smell and aroma, and astringent, bitter, sweet flavor with notes of spices (cloves), and green herbs . "Such characteristics are essential to use in sensory studies in which the descriptive data are related to consumer preferences, and to conduct studies in different laboratories, regions, and countries", Godoy clarifies. Impact on the yerba mate chain The researchers' expectations are that the lexicon of maté tea will revitalize the whole production chain of yerba mate. The industry will benefit with the reclassification of their products. Yerba mate cultivation managers will be able to guide the production in the direction of the characteristics they desire for the drink. Manufacturers will be able to employ attributes to differentiate products, categorize the raw material, optimize processes, and develop new products. "As for consumers, the attributes described can guide their expectations in comparison with products offered in the market. Besides, the work opens a wide research front, which aims at finding clones that result in products of better acceptance", explains the researcher. Harmful variability Maté, a drink that comes from ground and toasted yerba mate (Ilex paraguariensis) , has become more and more important among consumers, both in Brazil and in other countries. The utility of its several biochemical compounds, with beneficial properties to health, points to a promising future for the yerba mate production chain. However, some steps to increment this market must be carried out in partnership with the production chain in order to obtain more appreciation of products. One of these steps is the improvement in the yerba mate classification. It is necessary because there is a high heterogeneity (variability) on final products, which prevents a better identification of each maté tea in the market. "As an example, we find several types of maté tea on market shelves, some with a more or less intense aroma, sharp smoky flavor, or a bitter one. Others even present a weird flavor, with varied coloring and grain size, resulting in different perceptions by the consumer", reports Godoy. The causes of heterogeneity are related to the raw material (use of different genetic materials, for example), to the plant cultivar, and to differences during the industrial processing, during drying or the storage time of yerba mate. "In the preparation of maté, the temperature and time used in the toasting stage are extremely important in the formation of the aromas, like it does with coffee. This will reflect in the sensory profile of the final product. However, variability generates difficulties in obtaining consumer loyalty, implementing tracking systems, and obtaining certification seals, which aggregate more value to the product and create a specific identity", the researcher details. Panel of judges assessed maté tea samples to prepare lexicon focused on the analysis of the drink. Photo: Rossana de Godoy Partnership with the United States According to Catie Godoy, the assessment of the maté samples was conducted by a trained team from The Sensory and Consumer Research Center, which has experience in the assessment of coffees, teas, and other food products in the USA. "If we were to do it in Brazil, it would demand more time for the required training and protocols, besides an adequate infrastructure, which consists in soundproof and aroma-free rooms, and a laboratory to prepare samples and standards. Because of that, there was a significant gain in time for the definition and conduction of the work", declares the scientist. The attributes - almost 40 in total - were brought up by the trained team in consensus. For each attribute standards were used to detect the minimum and maximum level, including the assessment repetitions, according to the analytical protocol required. After finishing the experimental stage, the data were treated and submitted to statistical analysis, and the paper with such data entitled Development of a preliminary sensory lexicon for mate teawas published on the periodical Journal of Sensory Studies. Catie Godoy tells that with the results it will be possible to continue with the sensory classification, as it is done with other drinks such as coffee and wine, for which Embrapa also develops similar research projects. "The idea is to use the whole information to help organize the mate sector, once that the heterogeneity of the final products had always been an obstacle in this production chain. Many problems of batch differences happen due to the lack of sensory classification of products and that is why the lexicon is necessary. Embrapa is in the forefront of this mission," she points out. To keep the studies going, a technical cooperation agreement between Embrapa and Kansas State University was signed. It allows the advance of research on yerba mate drinks in other countries as well as other future research projects of common interest.