<?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>1405-2768</journal-id>
<journal-title><![CDATA[Polibotánica]]></journal-title>
<abbrev-journal-title><![CDATA[Polibotánica]]></abbrev-journal-title>
<issn>1405-2768</issn>
<publisher>
<publisher-name><![CDATA[Instituto Politécnico Nacional, Escuela Nacional de Ciencias Biológicas]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1405-27682022000200241</article-id>
<article-id pub-id-type="doi">10.18387/polibotanica.54.15</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Atributos tangibles e intangibles y diferenciación sensorial de la vainilla mexicana]]></article-title>
<article-title xml:lang="en"><![CDATA[Tangible and intangible attributes and sensory differentiation of mexican vanilla]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Barrera Rodríguez]]></surname>
<given-names><![CDATA[A.I.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Espejel]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pérez]]></surname>
<given-names><![CDATA[M.G.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ramírez García]]></surname>
<given-names><![CDATA[A.G.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma Chapingo Preparatoria Agrícocla ]]></institution>
<addr-line><![CDATA[Texcoco Estado de México]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Autónoma Chapingo Departamento de Ingeniería Agroindustrial Posgrado en Ciencia y Tecnología Agroalimentaria]]></institution>
<addr-line><![CDATA[Texcoco Estado de México]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Autónoma Chapingo Departamento de Ingeniería Agroindustrial ]]></institution>
<addr-line><![CDATA[Texcoco Estado de México]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad Autónoma Chapingo  ]]></institution>
<addr-line><![CDATA[Texcoco Estado de México]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2022</year>
</pub-date>
<numero>54</numero>
<fpage>241</fpage>
<lpage>255</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1405-27682022000200241&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1405-27682022000200241&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1405-27682022000200241&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen La vainilla es un producto emblemático de la región del Totonacapan debido a que su producción y beneficiado tradicional están estrechamente asociados con elementos culturales, tradiciones, festividades y gastronomía de la población, mismos que están respaldados en la Denominación de Origen (D.O.). La vainilla es considerada un alimento tradicional, y su demanda en el mercado ha venido incrementando en los últimos años. El objetivo de esta investigación fue identificar atributos sensoriales diferenciadores de la vainilla proveniente de cuatros zonas productoras e identificar los significados de compra de los consumidores nacionales. Mediante el método de Perfil Flash y el Análisis Procrusteano Generalizado (APG) se identificó que las vainillas de Papantla, Veracruz y San José Acateno, Puebla, obtuvieron mayores atributos sensoriales, a diferencia de otras vainillas de las regiones productoras. Para identificar los atributos tangibles e intangibles, se diseñó una encuesta y se aplicó a cien consumidores locales y no locales. Se utilizó el análisis de significados de compra y la rueda sensorial para identificar las categorías que son reconocidas por los consumidores, siendo las relacionadas con el aroma, alimentos y proceso que corresponde a la dimensión utilitaria las de mayor importancia (72.2%), a diferencia de las categorías relacionadas con la dimensión simbólica que obtuvieron un porcentaje menor (27.7%). Se concluye que la vainilla tiene un reconocimiento mayor en términos de significados utilitarios que se expresa mediante atributos como el aroma, por tanto, resulta importante emprender acciones que permitan revalorar los atributos intangibles ligados a los saberes, la cultura, tradición, identidad y proceso de beneficiado inherentes a la vainilla.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract 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.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[alimento tradicional]]></kwd>
<kwd lng="es"><![CDATA[vainilla mexicana]]></kwd>
<kwd lng="es"><![CDATA[atributos sensoriales]]></kwd>
<kwd lng="en"><![CDATA[traditional food]]></kwd>
<kwd lng="en"><![CDATA[Mexican vanilla]]></kwd>
<kwd lng="en"><![CDATA[sensory attributes]]></kwd>
</kwd-group>
</article-meta>
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