2026-04-18T06:09:42Zhttps://recercat.cat/oai/request

oai:recercat.cat:20.500.12327/36282025-10-22T11:26:41Zcom_2072_4428com_2072_4427col_2072_487898

2025-10-22T11:26:41Z urn:hdl:20.500.12327/3628 Mezcal Characterization Through Sensory and Volatile Analyses Lazo, Oxana García-Ortíz, Ana Lidia Pardo, Joaliné Guerrero, Luis Indústries Alimentàries Qualitat i Tecnologia Alimentària Mezcal is a traditional beverage with relevant cultural and economic importance in Mexico, with different Protected Designation of Origin locations. This study focuses on creating a sensory lexicon for Mezcal with local producers by means of Free Choice Profiling. A selection of the most relevant descriptors was made to construct a sensory wheel. Subsequently, a sensory panel evaluated a total of 10 Mezcal samples using the sensory categories defined in the sensory wheel. Additionally, gas chromatography with mass spectrometry was performed to analyze volatile components’ contribution to the aroma and flavor descriptors. A total of 87 terms were selected for the sensory wheel, using 41 descriptors within 10 categories for odor modality and 46 more within 13 categories for flavor modality. The main volatile compounds that were identified were 37 esters, 17 alcohols, 12 ketals and 9 terpenes, which were the foremost contributors to the presence of several sensory descriptors and were also found in most of the Mezcal samples. The quantitative analysis results exhibited a higher floral odor for Mezcal of the Angustifolia variety and the highest smoked odor for an earthenware distilled Mezcal, thus proving that the selection of the descriptors from the wheel was appropriate for differentiating Mezcal samples from different origins, agave species and distillation processes. Therefore, the sensory wheel developed in this study can be used both as a quality control tool and as a marketing tool that allows producers to differentiate their products in the market. 2025-10-22T11:26:41Z 2025-10-22T11:26:41Z 2025-01-26 info:eu-repo/semantics/article Lazo, Oxana, Ana Lidia García-Ortíz, Joaliné Pardo, and Luis Guerrero. 2025. “Mezcal characterization through sensory and volatile analyses”. Foods, 14(3), 402. doi:10.3390/foods14030402. 2304-8158 http://hdl.handle.net/20.500.12327/3628 https://doi.org/10.3390/foods14030402 eng Foods http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess Attribution 4.0 International MDPI