A sensory evaluation was performed for coffee samples using the Check-All-That-Apply (CATA) method. The samples included Mexican coffee from Hidalgo and Colima states. The brews were prepared by the espresso and French press methods. The data obtained were analyzed using Cochran´s Q test in order to determine any significant differences between samples. There were significant differences (P < .05) only in visual attributes, due to intrinsic characteristics of the preparation methods of the samples. Additionally, the results were analyzed using Multiple Correspondence Analysis (MCA), where from a two-dimensional graphic, differences and similarities between samples and attributes were observed. In the same way, it was observed that visual attributes had greater influence for the description of the samples.

No abstract

Using new technologies, such as wood chips, lead to carry out studies that involve sensory descriptors and the associated chemical compounds, in order to increase understanding of the reactions that occur in such a complicated process as ageing wine. Comparing the ageing process of Mexican red Merlot wine in barrels with wood chips, it was observed that aged wine with wood chips showed higher concentrations of esters and alcohols in a shorter time. The results are consistent with those obtained by sensory analysis, which also showed higher intensity of aromas on the nose, as well as roasted aromas being more prevalent in aged wine chips compared with wine aged in the barrel, which showed fruity aromas. Compared with ageing wine in barrels, using wood chips for the ageing process produced similar properties of red Merlot wine in less time. Practical applications The use of alternatives in wine ageing, such as wood chips, recently used in Mexican enology industry, which has demonstrated to obtain similar chemical results in comparison with traditional ageing in barrels. By knowing the sensory profile of wine aged with chips, it could be possible to know the consumer preferences. Besides, the results could help to achieve a technological transference using wood chips in wine ageing, which could be used in other enological beverages, such as tequila, whisky, and beer, among others.

In this study, the endophytic capacity of B. bassiana was determined for two barley (Hordeum vulgare) varieties, Josefa and Esmeralda, inoculated with a seedling immersion at three different concentrations (1 × 10 6 , 1 × 10 7 and 1 × 10 8 conidia/mL). Seedling length and chlorophyll content were found to be not affected when inoculated with the entomopathogenic fungus, in both barley varieties. However, the colonisation percentage was found to be significantly lower with the inoculum concentration 1 × 10 6 conidia/mL for both barley varieties (P < 0.05) when compared to the other concentrations. Furthermore, a principal component analysis indicated that 96.23% of the variability in the data could be explained with two components. This analysis showed that the seedling length and chlorophyll content were positively correlated in both barley varieties for the 1 × 10 7 conidia/mL concentration. Likewise, a positive correlation was observed for colonisation percentage and treatment with 1 × 10 8 conidia/mL in the Josefa variety only. This is the first study in which the endophytic capacity of B. bassiana was evaluated in two different barley varieties, with the Josefa variety found to be the most susceptible.

El turismo gastronómico en México es muy diverso, algunos destinos turísticos han adoptado esta iniciativa para atraer un mercado potencial, donde los principales actores del sistema son las micro, pequeñas y medianas empresas (MIPYMES). En el presente trabajo de investigación se estudiaron las relaciones existentes entre los prestadores de servicios y la actividad turística gastronómica en Villa de Tezontepec, Hidalgo, por medio de la Metodología de Sistemas Suaves, que permitió caracterizar la influencia de los actores clave y los elementos internos y externos del sistema correspondiente a las MIPYMES gastronómicas locales, para identificar alcances e impactos reflejados en el desarrollo local.