<?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>S1405-27682025000200459</article-id>
<article-id pub-id-type="doi">10.18387/polibotanica.60.27</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Caracterización sensorial para la diferenciación de mezcal ancestral de dos zonas productoras de Oaxaca, México]]></article-title>
<article-title xml:lang="en"><![CDATA[Sensory characterization for the differentiation of ancestral mezcal from two producing areas of Oaxaca, Mexico]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[López-García]]></surname>
<given-names><![CDATA[Susana Yareth]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Espejel-García]]></surname>
<given-names><![CDATA[Anastacio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hernández-Montes]]></surname>
<given-names><![CDATA[Arturo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Barrera-Rodríguez]]></surname>
<given-names><![CDATA[Ariadna Isabel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma Chapingo Departamento de Ingeniería Agroindustrial ]]></institution>
<addr-line><![CDATA[Texcoco ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Autónoma Chapingo Departamento de Preparatoria Agrícola ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2025</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2025</year>
</pub-date>
<numero>60</numero>
<fpage>459</fpage>
<lpage>473</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1405-27682025000200459&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1405-27682025000200459&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1405-27682025000200459&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El mezcal ancestral es una bebida tradicional producida por la destilación del jugo de agave fermentado, su calidad sensorial depende de la composición de compuestos volátiles y no volátiles, los cuales difieren respecto a la especie o variedad de agave, región y condiciones en el proceso de producción y destilación, siendo los consumidores quienes evalúan los atributos sensoriales y no sensoriales del producto, lo que no solo permite diferenciar entre los tipos de mezcal, sino que también contribuyen a preservar su autenticidad, identidad y tipicidad. El objetivo de este estudio fue identificar atributos sensoriales y no sensoriales diferenciadores del mezcal ancestral de dos zonas productoras del estado de Oaxaca (Santa María Ixcatlán y Santa Catarina Minas) y de dos especies de agave (Agave angustifolia y Agave potatorum), así como los atributos de un mezcal ancestral ideal definidos por los consumidores. Para ello, se aplicó el método CATA a consumidores de mezcal (n=100), obteniendo 16 atributos que permitieron diferenciar las cuatro muestras de mezcal ancestral. Con un panel (n=10) y mismas muestras de mezcal ancestral, se realizó un Perfil Flash basado en seis atributos consensuados, lo que demostró una mejor diferenciación por especie que por zona de producción. Se concluyó que el mezcal ancestral, dependiendo de la especie de agave utilizada en su elaboración y de la zona de producción presentó atributos sensoriales diferenciadores, los cuales podrían contribuir a fortalecer su identidad y valorización como bebida tradicional.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Ancestral mezcal is a traditional beverage produced by the distillation of fermented agave juice. Its sensory quality depends on the composition of volatile and non-volatile compounds, which differ according to the species or variety of agave, region and conditions in the production process, being the consumers who evaluate the sensory and non-sensory attributes of the product, which not only allows differentiating between types of mezcal, but also contributes to preserve its authenticity and identity. The objective of this study was to identify sensory and non-sensory differentiating attributes of ancestral mezcal from two producing areas in the state of Oaxaca (Santa María Ixcatlán and Santa Catarina Minas) and two agave species (Agave angustifolia and Agave potatorum), and the attributes of an ideal ancestral mezcal. For this purpose, the CATA method was applied to mezcal consumers (n=100), obtaining sixteen attributes that allowed differentiating the four samples of ancestral mezcal. With a panel (n=10) and the same samples of ancestral mezcal, a Flash Profile was made based on six cosensus attributes, which showed a better differentiation by species than by production zone. It is concluded that ancestral mezcal, depending on the agave species used in its production and the production zone, presented differentiating sensory attributes, which could contribute to strengthen its identity and valorization as a traditional beverage.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[bebida ancestral]]></kwd>
<kwd lng="es"><![CDATA[atributos sensoriales]]></kwd>
<kwd lng="es"><![CDATA[atributos no sensoriales]]></kwd>
<kwd lng="es"><![CDATA[agaves silvestres]]></kwd>
<kwd lng="en"><![CDATA[ancestral beverage]]></kwd>
<kwd lng="en"><![CDATA[sensory attributes]]></kwd>
<kwd lng="en"><![CDATA[non-sensory attributes]]></kwd>
<kwd lng="en"><![CDATA[wild agaves]]></kwd>
</kwd-group>
</article-meta>
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