Resumo

BARRERA RODRIGUEZ, A.I.; ESPEJEL, A.; PEREZ, M.G.  e  RAMIREZ GARCIA, A.G.. Tangible and intangible attributes and sensory differentiation of mexican vanilla. Polibotánica [online]. 2022, n.54, pp.241-255.  Epub 12-Set-2022. ISSN 1405-2768.  https://doi.org/10.18387/polibotanica.54.15.

Vanilla is an emblematic product of the Totonacapan region because its production and traditional beneficiation are closely associated with cultural elements, traditions, festivities and gastronomy of the population, which are backed by the Denomination of Origin (D.O.). Vanilla is considered a traditional food, and its demand in the market has been increasing in recent years. The objective of the work was to identify differentiating sensory attributes of vanilla from four producing areas

and to identify the purchasing meanings of national consumers. By means of the Flash Profile method and the Generalized Procrustean Analysis (APG) it was identified that the vanillas from Papantla, Veracruz and San José Acateno, Puebla, obtained higher sensory attributes, than the difference from other vanillas from the producing regions. To identify tangible and intangible attributes, a survey was designed and applied to 100 local and non-local consumers. The analysis of purchase meanings and the sensory wheel were used to identify the categories that are recognized by consumers, being those related to aroma, food and process that correspond to the utilitarian dimension the most important (72.2%), unlike of the categories related to the symbolic dimension that obtained a lower percentage (27.7%). It is concluded that vanilla has a greater recognition in terms of utilitarian meanings that is expressed through attributes such as aroma, therefore, it is important to take actions that allow revaluing the intangible attributes linked to knowledge, culture, tradition, identity and process of benefits inherent in vanilla.

Palavras-chave : traditional food; Mexican vanilla; sensory attributes.

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