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.

Alternative treatments to the use of barrels in the aging process of red wine are now available. One of these techniques is the use of wood chips. Studies have shown that wines subjected either to barrel or chips maturation can be grouped according to the type of aging using their respective phenolic composition. In this study, we compared the concentration of phenolic compounds analyzed through High Performance Liquid Chromatography and the sensory perception, using a Triangular Discriminative Test and Quantitative-Descriptive Analysis, of a Mexican red Merlot wine aged in barrels vs wood chips (both in French oak with an intense toast) for 6 months. We found changes in the composition of several extracted wood phenolic compounds, especially during the first 3 months, showing higher concentrations in wines with chip maturation, while sensory evaluation showed differences only at 2 months and at 6 months of maturation.

A sensory diagnostic of organic coffee from Otomí-Tepehua zone of Hidalgo state was carried out, which were subjected to 4 types of roasting: Medium roasting, Intense roasting, Very Intense roasting, and Artisanal roasting using a mud “comal.” Also, a Blend was made (Medium, Intense, and Very Intense toasted coffee in 1:1:1 ratio). Sensory analysis was made using the verbal methods Check-All-That-Apply (CATA) and Flash profile. It was used 44 sensory attributes in CATA method, from which 10 had significant differences (p > .05). Flash profile method grouped the coffee samples according to their descriptor similarity mentioned by the consumers, and a nine-point hedonic test was also carried out. Both methods described all the coffee samples with similar sensory profiles, the results suggested that the Blend made a sensory profile similar to Artisanal roasting coffee. Nevertheless, the consumers differed in preference due to the intensity of the attributes was different of coffee roasting.

En la naturaleza, los hongos entomopatógenos pueden eliminar o reducir las plagas agrícolas y constituyen, además el grupo de mayor importancia del control biológico, los géneros sobresalientes en la industria son: Metarhizium, Beauveria, Isaria y Lecanicillium. Los objetivos de este estudio fueron aislar hongos nativos de Metarhizium anisopliae de suelo agrícola del oriente del Estado de México, así como evaluar la producción, calidad e infectividad de los conidios obtenidos en comparación a un producto comercial. Se realizó un diseño experimental completamente al azar con 3 repeticiones por muestra, a los que se les midió: producción de conidios, viabilidad, germinación e infectividad. La producción máxima de conidios fue de 9 × 108 conidios g-1 de arroz (Oryza sativa) seco inicial (conidios gasi-1). Esto representó 1.4 veces más el orden de magnitud que con el producto comercial. En todos los aislados, el porcentaje de germinación fue > 80 y la viabilidad de los conidios fue » 50. En los parámetros de infectividad no se encontró diferencia significativa (p > 0.05) respecto al producto comercial META-SIN. Este método puede ser una alternativa para la obtención de aislados productores de conidios con infectividad deseable, competitivos con productos comerciales.