This study was undertaken to explore how the use of pigmented corn as brewing ingredient influences the sensory profile of craft beers, by using both sensory and chemical analyses. Six pigmented corn and barley beers were brewed and then analysed to obtain their sensory characteristics, volatile composition and non-volatile (alcohol, bitterness, anthocyanins and polyphenol content) composition. ANOVAs, Principal Component Analysis (PCA) and Multiple Factor Analysis (MFA) were used to visualise these data for exploring the differences between beers based on the type of malt and to characterise corn beers considering the relationships between their sensory characteristics and their chemical parameters. The sensory attributes such as fermented fruits, cooked vegetables, tortillas, bread, dried fruits and dried chili characterised beers made 100% with pigmented corn. Over 100 volatiles were identified by head space-solid phase micro-extraction coupled with gas chromatography-mass spectrometry (HS-SPME/GC-MS). Among them, phenols and terpenes were the groups of volatiles that better characterised beers containing corn. The content of anthocyanins in corn beers provide the ‘amber-red-cooper’ colours in beers and may prevent the development of off-aromas and tastes. The use of pigmented corn seems to be a good option to renew the traditional ‘Sendechó’ while preserving some of its sensory attributes.

PurposeThis review aims to summarize some of the relevant methodologies used to study traditional foods evaluated from the consumers' perspective. The analysis provided in this review will shed light on the methods as a valuable tool to stimulate research in traditional to promote cultural and nutritional revaluation of these products.Design/methodology/approachA systematic literature review was performed on 60 articles related to the study of traditional foods from the consumer's perspective.FindingsTen methodologies were found that address the study of this product category. European countries lead the research in traditional foods while research in Latin America, Africa and Asia is still incipient.Practical implicationsThis review shows the potential of each method to be applied in the study of traditional foods as well as the positive implications that research about these products could bring to regions/countries with a great diversity of traditional products.Originality/valueThis review reveals the need to approach the study of traditional foods and encourage future research on them, which in turn, will contribute to the cultural and integral development of local communities, even to the recovery of ingredients and local raw materials.

Beer is a popular fermented beverage prepared from malted cereals, hops, yeast, and water (Briggs et al., 2004). Malt is made from grains, which undergo a germinated process under controlled conditions. Even though any cereal could be converted to malt, barley is the most used and preferred cereal in brewing (Meussdoerffer & Zarnkow, 2009). Sometimes unmalted grains are mixed with ground malt to improve the starchy materials in the mashing process (Briggs et al., 2004). Due to the recent boom of the craft brewing industry in Mexico and around the world, brewers have faced the challenge to create new and original styles of beers. The use of alternative cereals such as wheat, rice, oat, sorghum, and corn, has caught the attention of brewers who have used them in brewing as mash tun adjuncts or as a substitute for barley malt (Flores-Calderón et al., 2017; Rubio-Flores & Serna-Saldivar, 2016).Presently in brewing, corn is used as unmalted grains (as an adjunct) along with some malted barley to reduce the cost of beer production (Bogdan & Kordialik-Bogacka, 2017;Meussdoerffer & Zarnkow, 2009). Corn (Zea mays L.) is the most domesticated and cultivated crop in Latin America. In some regions of Mexico, other varieties named "criollo" are distributed among indigenous communities to preserve the high diversity of pigmented grains. In the State of Mexico, the Chalqueño type is the predominant variety. It comes in different colors that range from blue, red to yellow and white (Herrera-Cabrera et al., 2004). These varieties are mainly destined to prepare traditional dishes and to produce non-alcoholic and fermented beverages (e.g., Atole, Pox, Pozol, Sendecho, Tazcalate, Tejate) (Sangwan et al., 2014).Recent studies have demonstrated the feasibility of using malted pigmented corn (red and blue grains) to produce beers (Flores-