Mate (Ilex paraguariensis) tea preparations: Understanding the extraction of volatile and non-volatile compounds upon variations of the traditional consecutive infusions

•Specific effects of mate tea grinding types and water temperatures were elucidated.•Water flow through the tea mash was highly determining to the extraction patterns.•Clogging layers were described for the first time and considered a key phenomenon.•Fine tea particles and higher water temperatures...

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Veröffentlicht in:	Food chemistry 2022-04, Vol.374, p.131756-131756, Article 131756
Hauptverfasser:	Kaltbach, Pedro, Ballert, Silvia, Gillmeister, Marit, Kabrodt, Kathrin, Schellenberg, Ingo
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidants Chimarrão Hot Temperature Ilex paraguariensis - chemistry Mate lavado Methylxanthines Phenolics Plant Extracts - chemistry Queimar a erva Quemar la yerba Teas, Herbal - analysis
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