<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2395-9169</journal-id>
<journal-title><![CDATA[Estudios sociales. Revista de alimentación contemporánea y desarrollo regional]]></journal-title>
<abbrev-journal-title><![CDATA[Estud. soc. Rev. aliment. contemp. desarro. reg.]]></abbrev-journal-title>
<issn>2395-9169</issn>
<publisher>
<publisher-name><![CDATA[Centro de Investigación en Alimentación y Desarrollo A.C.]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2395-91692026000100103</article-id>
<article-id pub-id-type="doi">10.24836/es.v36i67.1680</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Análisis de la calidad multidimensional del queso Oaxaca: hedonismo y tradición en perspectiva del consumidor]]></article-title>
<article-title xml:lang="en"><![CDATA[Analysis of the multidimensional quality of Oaxaca cheese: Hedonism and tradition from the consumer's perspective]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sánchez-Arroyo]]></surname>
<given-names><![CDATA[Raquel Irene]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Espinosa-Ayala]]></surname>
<given-names><![CDATA[Enrique]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[García-Hernández]]></surname>
<given-names><![CDATA[Pedro Abel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Márquez-Molina]]></surname>
<given-names><![CDATA[Ofelia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma del Estado de México Centro Universitario UAEM Amecameca ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2026</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2026</year>
</pub-date>
<volume>36</volume>
<numero>67</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2395-91692026000100103&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2395-91692026000100103&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2395-91692026000100103&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Objetivo:  Analizar la percepción del consumidor acerca de la calidad multidimensional del queso Oaxaca tradicional.  Metodología:  Se diseñó una encuesta dirigida a 129 consumidores habituales del producto en Poxtla, Estado de México, que incluyó dimensiones de calidad sanitaria, nutricional, tecnológica, sensorial, simbólica y de uso, así como de elección de consumo. Para determinar la calidad multidimensional se realizó un análisis estadístico de factores por componentes principales y para tipificar a los consumidores un análisis de clúster con el método de Ward.  Resultados:  La elección de compra del queso Oaxaca estuvo determinada por tres factores principales: calidad integrada, constructo simbólico y precio. Respecto a la calidad multidimensional, se identificaron cuatro factores: consumo consciente, sensorial y hedonismo, funcionalidad y precio. La tipificación agrupó a los consumidores en tres: consumidores con perspectiva de calidad multidimensional, consumidores hedónicos y consumidores interesados en un estilo de vida saludable.  Limitaciones:  Incrementar el tamaño de la muestra.  Conclusiones:  La calidad multidimensional del queso Oaxaca está construida principalmente por atributos sensoriales y de tradicionalidad, lo cual influye en la decisión de compra.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Objective:  To analyze consumer perceptions of the multidimensional quality of traditional Oaxaca cheese.  Methodology:  A survey was designed for 129 regular consumers of the product in Poxtla, State of Mexico. The survey included dimensions of sanitary, nutritional, technological, sensory, symbolic, and usage quality, as well as consumption choices. To determine multidimensional quality, a statistical analysis of factors using principal components was performed. To categorize consumers, a cluster analysis was conducted using Ward's method.  Results:  The purchase decision for Oaxaca cheese was influenced by three primary factors: integrated quality, symbolic value, and price. Regarding multidimensional quality, four factors were identified: conscious consumption, sensory and hedonistic aspects, functionality, and price. The categorization grouped consumers into three categories: consumers with a multidimensional quality perspective, hedonistic consumers, and consumers interested in a healthy lifestyle.  Limitations:  Increase the sample size.  Conclusions:  The multidimensional quality of Oaxaca cheese is primarily constructed from sensory and traditional attributes, which influence the purchase decision.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[alimentación contemporánea]]></kwd>
<kwd lng="es"><![CDATA[queso]]></kwd>
<kwd lng="es"><![CDATA[calidad multidimensional]]></kwd>
<kwd lng="es"><![CDATA[atributos sensoriales]]></kwd>
<kwd lng="es"><![CDATA[consumidor]]></kwd>
<kwd lng="es"><![CDATA[tradicionalidad alimentaria]]></kwd>
<kwd lng="en"><![CDATA[contemporary food]]></kwd>
<kwd lng="en"><![CDATA[cheese]]></kwd>
<kwd lng="en"><![CDATA[multidimensional quality]]></kwd>
<kwd lng="en"><![CDATA[organoleptic attributes]]></kwd>
<kwd lng="en"><![CDATA[consumer]]></kwd>
<kwd lng="en"><![CDATA[food traditionality]]></kwd>
</kwd-group>
</article-meta>
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