Development of sensory lexicon for aromas of espadin mezcal (Agave angustifolia) based on Analytical Hierarchy Process with trained panellists and mezcal masters

Vázquez-Lecona, H. U. and Ramírez-Rivera, E. J. and López-Espíndola, M. and Hernández-Martínez,, R. and errera-Corredor, J. A. (2025) Development of sensory lexicon for aromas of espadin mezcal (Agave angustifolia) based on Analytical Hierarchy Process with trained panellists and mezcal masters. International Food Research Journal (Malaysia), 32. pp. 121-133. ISSN 2231 7546

The aim of the present work was to develop a sensory lexicon for representative aromas of espadin mezcal using the Analytical Hierarchy Process (AHP) technique. The present work included the participation of 15 panellists and 59 mezcal masters. A profile analysis was performed to compare weights assigned to attributes by these both groups. Following a consensus, a list of 42 aroma descriptors for espadin mezcal was established. The aroma attributes for main criteria (process stage) with the highest hierarchy based on their importance within the process were raw material (agave and herbaceous), cooking (smoky and cooked agave), and fermentation (fruity and alcohol). The profile analysis (parallel, flat, and level profile) indicated a similarity in hierarchies (from AHP) assigned by both groups, panellists and mezcal masters. The AHP technique proved to be a reliable tool for prioritising attributes for the development of a sensory lexicon for mezcal aromas. It allowed for the understanding of how panellists and mezcal master’s associated and hierarchised aromas on each process stage.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/32%20(01)%202025/09%20-...

Abstract

The aim of the present work was to develop a sensory lexicon for representative aromas of espadin mezcal using the Analytical Hierarchy Process (AHP) technique. The present work included the participation of 15 panellists and 59 mezcal masters. A profile analysis was performed to compare weights assigned to attributes by these both groups. Following a consensus, a list of 42 aroma descriptors for espadin mezcal was established. The aroma attributes for main criteria (process stage) with the highest hierarchy based on their importance within the process were raw material (agave and herbaceous), cooking (smoky and cooked agave), and fermentation (fruity and alcohol). The profile analysis (parallel, flat, and level profile) indicated a similarity in hierarchies (from AHP) assigned by both groups, panellists and mezcal masters. The AHP technique proved to be a reliable tool for prioritising attributes for the development of a sensory lexicon for mezcal aromas. It allowed for the understanding of how panellists and mezcal master’s associated and hierarchised aromas on each process stage.

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Item Type:	Article
AGROVOC Term:	Agave
AGROVOC Term:	fermentation
AGROVOC Term:	cooking
AGROVOC Term:	raw materials
AGROVOC Term:	herbaceous plants
Geographical Term:	Mexico
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	16 Mar 2026 03:31
Last Modified:	16 Mar 2026 03:31
URI:	http://webagris.upm.edu.my/id/eprint/1598

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