2026-04-13T19:01:44Zhttps://recercat.cat/oai/requestoai:recercat.cat:20.500.12327/36282025-10-22T11:26:41Zcom_2072_4428com_2072_4427col_2072_487898
RECERCAT
author
Lazo, Oxana
author
García-Ortíz, Ana Lidia
author
Pardo, Joaliné
author
Guerrero, Luis
other
Indústries Alimentàries
group
Qualitat i Tecnologia Alimentària
2025-10-22T11:26:41Z
2025-10-22T11:26:41Z
2025-01-26
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
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.
eng
Attribution 4.0 International
Mezcal Characterization Through Sensory and Volatile Analyses
info:eu-repo/semantics/article