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Influence of taste sensitivity on preference and sensory perception of mezcal
Food Research InternationalThe perception of orosensory stimuli, which includes flavor, can vary between individuals. These individual variations in oral sensations can be due to genetic factors and it would appear that they can predict food liking and consumption. The most studied source of variation is related to bitter taste perception associated with 6-n-propylthiouracil ...
J A, Barajas-Ramírez +3 more
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Micropropagation of Agave angustifolia “Espadín” Used in the Production of Mezcal
This chapter presents the methodological approach for the in vitro propagation of Agave angustifolia "espadin," the base material to produce mezcal. The protocol used in each stage of the crop is addressed in detail, considering the changes in the culture medium and the characteristics of the plant material at each stage.Gabriel, Ojeda +3 more
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Life Cycle Environmental Impacts and Energy Demand of Craft Mezcal in Mexico
Sustainability, 2020Eduardo Baltierra-Trejo +2 more
exaly