Beekeeping in Mexico is of great social and economic importance. Therefore, sensory analysis of honey is crucial as a complement to physical‑chemical analyses to define quality, verify the absence of defects, evaluate established sensory profiles, and understand consumer acceptance and preferences. Therefore, the use of specific descriptors to sensorially analyze the honey produced in each region is essential. The objective of this research was to develop a sensory lexicon and establish a sensory wheel for honey produced in the various areas of Mexico, through a descriptive analysis that enables the development of sensory profiles for honey samples and the generation of descriptors for aroma, flavor, taste, and mouthfeel. The study hypothesized that the analysis method should be distinctive, using understandable terms to describe and define standards for referencing honey by region. In this study, representative honey samples were selected from different producing regions. In addition, a group of trained panelists was created with whom the descriptive sensory method by consensus was used. The results associated sensory descriptors specifically for honeys produced in Mexico, but a wheel summarizing the sensory characteristics was also developed. This sensory characterization provides valuable information for sensory analyses of honey in Mexico, allowing for the proper classification of the honey evaluation procedure by region.

Sánchez‑Toledano B.I. (2025). Desarrollo de un léxico sensorial y una rueda sensorial para mieles producidas en México. ITEA‑Información Técnica Económica Agraria 121(3): 276-288. https://doi.org/10.12706/itea.2025.009

Esta investigación forma parte del proyecto PRONAII No. 319195 en la creación de un Laboratorio de Análisis Sensorial en el Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, Campo Experimental Zacatecas