Sensory characterization for the differentiation of ancestral mezcal from two producing areas of Oaxaca, Mexico
DOI:
https://doi.org/10.18387/polibotanica.60.27Keywords:
ancestral mezcal, descriptors, Agave angustifolia and Agave potatorumAbstract
Ancestral Mezcal is a traditional drink produced by the distillation of fermented agave juice, its sensory quality depends on the composition of volatile and non-volatile compounds, which differ with respect to the variety of agave, region and conditions in the production process, being the consumers who evaluate tangible and intangible attributes that determine their preference. The objective of this study was to identify the sensory characteristics of ancestral mezcal from two production zones in the state of Oaxaca (Santa María Ixcatlán and Santa Catarina Minas) and two agave species (Agave angustifolia and Agave potatorum), as well as the descriptors of an ideal ancestral mezcal that maximizes consumer liking. For this purpose, the CATA method was applied to local consumers (n=100), obtaining sixteen descriptors that allowed differentiating the four samples of ancestral mezcal, and also, the method allowed obtaining the descriptors of an ideal ancestral mezcal. With a panel (n=10) and the same samples of ancestral mezcal, a Flash Profile was made based on six consensus attributes, which showed a better differentiation by species than by production zone.
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