METHODOLOGICAL IMPLICATIONS FOR THE DESIGN OF SENSORY TASTINGS OF FRESH GARLIC IN MEXICO

In order to reduce the production gap, optimize growing times and yields, and find new markets, a plant breeding program for garlic has been implemented in Mexico; however, the agroclimatic conditions of Mexico give this product distinctive characteristics compared to garlic from other origins; hence, it is important to know their sensory acceptability. To perform a sensory analysis it is necessary to consider the best vehicle and palate cleanser for each product analyzed, as well as to define the lexicons and sensory wheels according to the specific product. The aim of this study was to develop a reliable method for sensory evaluation of fresh Mexican garlic through a comprehensive methodological approach, which includes the determination of the most suitable vehicle and the palate cleanser for the sensory evaluation of fresh garlic in Mexico; likewise, it is intended to develop an appropriate lexicon to establish a sensory wheel adapted to this product. With the help of a group of expert panelists, different vehicles and palate cleansers for sensory analysis in garlic were evaluated. The sensory descriptors were examined by the evaluators and analyzed using non-parametric methods appropriate to these type of study. Results indicate that mashed potatoes with water were the best-rated vehicle, making it a reliable tool for future studies, as it minimizes potential interference during product assessment. On the other hand, green apples and lemon water were the best-rated palate cleansers. A sensory wheel was defined for fresh Mexican garlic, which will provide knowledge applicable to the design of sensory protocols for garlic produced in Mexico.