SENSORIAL EVALUATION OF THE MEZCAL OF THE LOCALITY OF TOTOMOCHAPA, TLAPA DE COMONFORT, GUERRERO, MEXICO

Abstract

Objective: Describe sensorially the mezcal elaborated in the locality of Totomochapa to distinguish it from the mezcal of localities of Xochihuehuetlán, Zitlala and Tlacolula.
Design/methodology/approach: Three artisanal mezcals from the state of Guerrero were used: one from the community of Totomochapa, another from the town of Zitlala and one more from Xochihuehuetlán; as well as a reference mezcal from Tlacolula, Oaxaca. The sensory description was made with 16 descriptors, the quantitative descriptive analysis method was used, which included pre-selection, selection of panelists, language development and testing, and data analysis by analysis of variance and comparison of means, principal component analysis and conglomerates.
Results: The mezcals were defined in three groups: 1) Mezcal of Tlacolula, characterized by its residual flavor to alcohol, bitter residual taste, palm smell and scratchy flavor; 2) Mezcals of Xochihuehuetlán and Zitlala, noted for its smell of alcohol and burned maguey, chemical flavors, residual alcohol and itching in the nasal cavity; and 3) Mezcal of Totomochapa was distinguished by its sweet smell and taste, maguey flavor, sour taste and green yellow coloration, as well as other characteristics such as the smell of cooked maguey and the smell of alcohol that gave this mezcal a special global aroma and different.
Study limitations/implications: The selection phase of the panelists depends on the available time and of interest to participate in sensory tests.
Findings/conclusions: The Totomochapa mezcal was favorably distinguished in its sensory characteristics with respect to the mezcals of Xochihuehuetlán, Zitlala and Tlacolula.