Sensory evaluation of three Oaxacan mezcales obtained under different distillation systems

Abstract

This article presents the results of acceptance and preference tests applied to 51 consumers of mezcal in the state of Oaxaca
(Mexico), to analyze their level of response according to the type of distillation used in the production process. It was applied a five-point
hedonic test with what was described the attributes of color, body, aroma, flavor and aftertaste; and a preference test for grant positions to
each one of the samples. The data were statistically analyzed using the Friedman and Wilcoxon tests. The results that are part of the research
project - patterns of consumption of traditional foods in Mexico and seals of quality - show that the flavor is the only attribute with statistically
significant differences and the artisanal mezcal, is the preferred by the consumer, followed of the ancestral and finally the industria.