Maté, which is an infusion elaborated with yerba mate leaves (Ilex paraguariensis), is a drink that is little known in foreign markets. The beneficial properties of yerba mate and its unique flavor are strong points to be explored to increase consumption and increase exports. To further sensory studies on maté, the researcher Rossana Catie Bueno de Godoy has been developing activities as a Visiting Scholar at the University of Kansas Sensory and Consumer Research Center. According to the researcher, the control of the sensory quality of yerba mate products is an important point to be improved within the maté chain, as a large variation of flavor can be found even in the same batch of products, which displeases consumers. “The standardization and classification of the raw material and end products will enable mate companies to use these research results to implement sensory quality control systems, becoming more competitive in this globalized market, and increasing profits due to the possibilities of generating new products and new markets”, the researcher explains. One of the possible applications is classifying beverages regarding bitterness in order to meet the demands of different consumer segments. The development of the research required 18 maté tea samples, including commercial products and clones selected by Embrapa Forestry. The first step in the research, which started in May, is the survey of the terms that describe the tea's sensory profile: “It is like a dictionary that contains the description of the main attributes of maté both regarding flavor and aroma. We can use wood as an example: if this scent is recognized by sample tasters, it will be part of the terms that describe maté's aroma. This also goes for flavor attributes”, she explains. The attributes are also measured in scales, like in the assessment of beverages like wine and coffee. As contributions from the survey to the compilation of terms describing the different segments of the production chain, the researcher lists: - for the primary sector, the possibility of identifying the relationship between given crop practices with the flavor of the end item; - for mate companies, the chance of identifying the influence of processing variables (e.g. toasting) in the sensory characteristics of maté tea; - for the yerba mate breeding and genetic improvement program, cultivar selection based on their aroma and flavor profile; - for regional development programs, the establishment of sensory attributes responsible for the protection of products with geographic identity. The expectation, according to Catie, is that the benefits from these applied studies are reflected in the processes of production, industrialization and trade, and especially in consumer loyalty: “It will be a reference in the quality of maté drinks, revitalizing an industry, which has remained stagnant so far in traditional standards”, the researcher asserts. “The study should also project Embrapa Forests as a world and national reference in yerba mate sensory assessment and classification”, she concludes. The Sensory and Consumer Research Center's research protocol The research at the Sensory and Consumer Research Center follows a strict protocol, as it is carried out in a special room projected to not be influenced by external noises and odors, and equipped with appropriate lighting and temperature and moisture control. The team is formed by Patricia Patterson (group leader), Janet Elliott, Lana Ellis, Lindy Lindquist, Linda Llewelyn, trained testers with 10 years' experience in sensory analysis in average, and by the postgraduate student Gongshun Yang, responsible for the practical part of the samples and the references. The research manager is a postgraduate student from China, Gong Shun. The same team has already the developed same work with coffee and black tea. Origin of the study Catie reports that the study was suggested by the professor and scientist Edgar Chambers, who invited her to integrate the team: “When he proved maté, he said that it was a product with potential for the industry”. Chambers has authored more than 250 scientific articles, amongst which many about teas. He is a member of the Society of Sensory Professionals, of the Sensory Division of the American Society for Testing and Materials (ASTM) and of the International Standards Organization (ISO). He has extensive experience with industries, and has worked as a consultant in sensory analysis and statistics for companies like Nabisco, Pepsico, Kellogs. “Our maté is in good hands!”, Catie underscores. The research is funded by CAPES, and locally supported by the researchers Kadri Koppel and Siim Koppel. Translation: Mariana Medeiros