Arturo Hernández-Montes

Gas Chromatography Chemometrics of Volatile Analytes in Mexican Mezcals: Fingerprinting Ancestral and Artisanal Manufacturing Processes, Geographical Origins, and Agave Species

Rosa López-Aguilar, Emanuel Hernández‐Núñez, Germán Giácoman‐Vallejos, Avel Adolfo González-Sánchez et autres

In this study, we developed a chemometrics approach for fingerprinting and identifying discriminant metabolites in Mexican mezcals. The approach was based on direct immersion solid-phase micro-extraction (DI-SPME) and gas chromatography–mass spectrometry (GC-MS). We used multivariate statistical analysis (MSA) to discriminate between ancestral …

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Does presentation order matter? the effect of information sequencing on emotional responses and liking: a case study of traditional distillates

Arturo Hernández-Montes, Magdiel Pablo-Cano, Arturo Hernández-Montes, María Angélica Romero-Medina et autres

Consumer response to food and beverages involves the interaction of sensory input and cognitive expectations, processes commonly referred to as bottom-up and top-down mechanisms. This study examined whether the sequencing of product information (presentation order) influences consumers’ liking and emotional responses to …

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Volatile composition and sensory profiles of ancestral and artisanal mezcals from Oaxaca, Mexico obtained from Agave potatorum, Agave angustifolia, and Agave karwinskii

Rosa López-Aguilar, Emanuel Hernández‐Núñez, Arturo Hernández-Montes, José Enrique Herbert‐Pucheta

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Valuation and differentiation attributes in pulque distillate identified by means of discrete choice experiments

Walter Donaldo Méndez-Ordoñez, Anastacio Espejel García, Emmanuel Flores‐Girón, Arturo Hernández-Montes et autres

Objective: To identify consumer preferences and willingness to pay by assessing the differentiating attributes of distilled pulque. Design/methodology/approach: The discrete choice experiments methodology (DCE) was used to estimate the willingness to pay (WTP), based on surveys of pulque distillate consumers. The information …

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Consumer preferences and economic valuation of a traditional Mexican cheese using discrete choice experiments

Valeria Martínez Aquino, Arturo Hernández-Montes, Anastacio Espejel García

The production of traditional foods is strongly linked to the regions of origin where they are produced. These products are part of the culture and are key elements in the gastronomy of the regions, as they have unique sensory and nutritional characteristics …

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Evaluation of maturation changes in the handcrafted waxed dry cheese from Southern Mexico using infrared spectroscopy and chemometrics: prospective tools for adding value to local products

Valeria Martínez Aquino, Edna Elena Suárez-Patlán, Anastacio Espejel García, Arturo Hernández-Montes et autres

Abstract Changes in waxed dry cheese during the ripening process, over periods of 7 and 30 days, were analysed using near-infrared spectroscopy (FT-NIR) and mid-infrared spectroscopy (FT-MIR) by attenuated total reflection (ATR). FT-NIR was employed to determine the proximate composition of the …

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Disposición de los consumidores mexicanos a pagar por vinos

Carla Zulema Jáuregui-García, Anastacio Espejel García, Ariadna Isabel Barrera Rodríguez, Arturo Hernández-Montes et autres

Objetivo: Evaluar la funcionalidad del método de valoración contingente en consumidores mexicanos aplicado a vinos e identificar factores con influencia significativa. Método: Se realizó una encuesta por internet evaluando la disposición a pagar de vino con protección de origen, mexicano, de Parras, …

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Caracterización sensorial para la diferenciación de mezcal ancestral de dos zonas productoras de Oaxaca, México

Susana García, Anastacio Espejel García, Arturo Hernández-Montes, Landy Hernández Rodríguez et autres

Near-Infrared Untargeted Metabolomics with Unsupervised and Supervised Multivariate Statistical Analysis of Fatty Acid Profiles in Cheeses

Blanca Nayelli Ocampo-Morales, Arturo Hernández-Montes, José Enrique Herbert‐Pucheta

Abstract. The present work describes a workflow for unsupervised Principal Component (PCA) and supervised Partial Least Squares Discriminant (PLS-DA) multivariate statistical analysis (MSA), to analyze Near Infrared (NIR) data matrixes of cheeses from diverse types and geographical origins, with respect to their …

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Physicochemical and microbiome changes in queso crema de Chiapas during ripening

Blanca Nayelli Ocampo Morales, Arturo Hernández-Montes, Karel Estrada, Ernestina Valadez‐Moctezuma

Abstract The dynamic transformations of physicochemical, microbiological, and metagenomic profiles in Queso Crema de Chiapas were studied during distinct ripening stages (2, 29, and 58 days). While the fundamental physicochemical characteristics—including protein, fat, and salt content—remained remarkably stable, a distinctive evolution in …

Caracterización sensorial de vino tinto Shiraz de Parras, Coahuila, México

Carla Zulema Jáuregui-García, Arturo Hernández-Montes, Anastacio Espejel García, Landy Hernández‐Rodríguez et autres

El interés de la caracterización sensorial de un producto ha aumentado por la posibilidad de relacionar determinados atributos a un área geográfica específica o proceso. El objetivo fue describir las características sensoriales de seis vinos tintos Shiraz de la región de Parras, …

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Consumers’ Willingness to Pay for Attributes of Sustainability, Origin and Production Process in Raicilla

Magdiel Pablo-Cano, Anastacio Espejel García, Arturo Hernández-Montes, Landy Hernández‐Rodríguez

In recent years, consumer concern about the origin, process and environmental impact of food and beverages has increased significantly, due to sustainability and food safety issues. However, studies of consumers’ willingness to pay for these types of attributes in traditional agave distillates …

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