Quantitative Descriptive Analysis (QDA) to characterize sensory characteristics ofthe mead of Pulquero Maguey (Agave salmiana Xamini)

Abstract

This study addressed the sensory evaluation of Agave salmiana mead in various locations in the state of Hidalgo, Mexico, through a quantitative descriptive analysis (QDA) and the use of Principal Component Analysis (PCA). Samples were collected from five localities in the Mezquital Valley, and the QDA technique was applied through a rigorous process of judge recruitment, induction, and training. The quantitative analysis revealed significant variations among the locations in attributes such as appearance, odor, taste, and texture. AGM stood out for its higher turbidity, suggesting possible influences on local production. AGE showed lower brightness, indicating variations in the clarity of the liquid. Additionally, the sensory profile of mead was visualized using PCA, highlighting similarities between AGS, AGX, and AGR. Despite consistency in some attributes, such as lightness and watery perception, variations were observed in others, emphasizing sensory diversity among locations. The taste analysis highlighted that AGE exhibited the highest bittersweet intensity, while AGS was distinguished by its fresh note. This sensory analysis provides valuable data on the unique characteristics of Agave salmiana mead, emphasizing the importance of considering local factors in production and highlighting key areas for future research.