Mezcal Characterization Through Sensory and Volatile Analyses
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 de...
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MDPI AG
2025-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/3/402 |
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| author | Oxana Lazo Ana Lidia García-Ortíz Joaliné Pardo Luis Guerrero |
| author_facet | Oxana Lazo Ana Lidia García-Ortíz Joaliné Pardo Luis Guerrero |
| author_sort | Oxana Lazo |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-11b9032cdf8e44c7851fe917400c5df4 |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-11b9032cdf8e44c7851fe917400c5df42025-08-20T02:12:30ZengMDPI AGFoods2304-81582025-01-0114340210.3390/foods14030402Mezcal Characterization Through Sensory and Volatile AnalysesOxana Lazo0Ana Lidia García-Ortíz1Joaliné Pardo2Luis Guerrero3Centro de Investigación en Biotecnología Aplicada, Instituto Politécnico Nacional, Carretera Estatal Santa Inés Texcuexcomac Km 1.5, Tepetitla 90700, Tlaxcala, MexicoCentro de Investigación en Biotecnología Aplicada, Instituto Politécnico Nacional, Carretera Estatal Santa Inés Texcuexcomac Km 1.5, Tepetitla 90700, Tlaxcala, MexicoFacultad de Derecho Acapulco, Universidad Autónoma de Guerrero, Paseo de la Cañada, Alta Progreso, Acapulco de Juárez 39610, Guerrero, MexicoFood Quality and Technology, Institut de Recerca i Tecnologia Agroalimentàries—IRTA, Finca Camps i Armet s/n, Monells, E-17121 Girona, SpainMezcal 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.https://www.mdpi.com/2304-8158/14/3/402mezcal sensory wheelsensory panel trainingMexico mezcalvolatile analysisdistillation process |
| spellingShingle | Oxana Lazo Ana Lidia García-Ortíz Joaliné Pardo Luis Guerrero Mezcal Characterization Through Sensory and Volatile Analyses Foods mezcal sensory wheel sensory panel training Mexico mezcal volatile analysis distillation process |
| title | Mezcal Characterization Through Sensory and Volatile Analyses |
| title_full | Mezcal Characterization Through Sensory and Volatile Analyses |
| title_fullStr | Mezcal Characterization Through Sensory and Volatile Analyses |
| title_full_unstemmed | Mezcal Characterization Through Sensory and Volatile Analyses |
| title_short | Mezcal Characterization Through Sensory and Volatile Analyses |
| title_sort | mezcal characterization through sensory and volatile analyses |
| topic | mezcal sensory wheel sensory panel training Mexico mezcal volatile analysis distillation process |
| url | https://www.mdpi.com/2304-8158/14/3/402 |
| work_keys_str_mv | AT oxanalazo mezcalcharacterizationthroughsensoryandvolatileanalyses AT analidiagarciaortiz mezcalcharacterizationthroughsensoryandvolatileanalyses AT joalinepardo mezcalcharacterizationthroughsensoryandvolatileanalyses AT luisguerrero mezcalcharacterizationthroughsensoryandvolatileanalyses |