Sensory Analysis and Statistical Methods
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Abstract
Abstract
This study applies the seven-dimensional traditional food products (TFPS) framework to analyze consumer perceptions of three Mexican fermented beverages: pulque, tejuino, and tepache. A mixed approach (qualitative and quantitative) was employed. 450 self-administered questionnaires were conducted. All beverages were perceived as traditional, although each one exhibited distinct conceptual profile. Overall, sensory characteristics, gastronomic heritage, and regional links emerged as the most salient dimensions. Results indicate that traditional perception derives from the interaction of sociodemographic factors, semantic associations, and beverage-specific dimension evaluations. The findings contribute to the theoretical understanding of traditional foods and fermented beverage characterization within culinary science research.
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@article{Trinidad2026Factors,
title = {Factors Shaping the Traditional Perception of Fermented Beverages: A Mixed Approach*},
author = {Doris Arianna Leyva Trinidad and Rosa Pilar Carmona-Escutia and Abel Alberto Verdugo-Fuentes and Anne Gschaedler-Mathis and Sergio Erick García-Barrón},
journal = {Journal of Culinary Science & Technology},
year = {2026},
doi = {10.1080/15428052.2026.2707959},
url = {https://doi.org/10.1080/15428052.2026.2707959}
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