VOLATILE CONSTITUENTS OF GREEN MATE AND ROASTED MATE

Volatile components of green mate and roasted mate produced in South America were analyzed by gas chromatography and gas chromatography/mass spectrometry. The aroma concentrates prepared by a simultaneous steam distillation and extraction method (SDE) consisted of more than 250 components. A total of 196 compounds were newly identified as mate volatiles in the present study. The volatile components of mate were similar to those of Camellia sinensis tea, including 144 of the common components such as terpene alcohol, linalool, alpha-terpineol, geraniol, and nerolidol and ionone-related compounds alpha-ionone, beta-ionone, and 2,6,6-trimethyl-2-hydroxycyclohexanone. 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 pyrroles as formed by Maillard reaction during the roasting process.