García-Barrón, Sergio Erick

Main Affiliation
Preferred name
García-Barrón, Sergio Erick
Official Name
García-Barrón, Sergio Erick
ORCID
0000-0002-3183-8370
Researcher ID
X-9320-2018
Scopus Author ID
57218997493

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    Item type:Publication,
    Influence of Traditional Vanilla Curing on Its Physicochemical Properties and Aromatic Profile
    (MDPI, 2025-05-07)
    Perez-Viveros, Isabel Janid
    ;
    García-Barrón, Sergio Erick  
    ;
    Hernández-Rodríguez, Blanca Elizabeth
    ;
    Barrera-Rodríguez, Ariadna Isabel
    ;
    Acero-Ortega, Claudia Ariadna
    Vanilla is native to Mexico and has social-cultural and economic importance. It is sensory characteristics are developed during the curing process, which is associated with the region where it is carried out since the know-how of each locality is involved. In this sense, this work aimed to evaluate the influence of the curing process. Four different processes from four regions (SJA, SLP, CQ and EPM) were considered, taking into account two curing conditions. Additionally, sample control was considered. The moisture content, protein, ether extract, ash and pH were analyzed. The aromatic profile was evaluated by the RATA methodology and liking level. Except for ash content, the process influenced the other physicochemical parameters. The moisture contents of SLP and CQ samples from Period 1, as well as SLP samples from Period 2, comply with the current Mexican Standard. SJA vanilla was “slightly” accepted in both periods, surpassing the control sample. In contrast, the CQ sample was the least preferred. Thirty-five aromatic descriptors were generated. At the sensory level, a clear separation of vanillas was observed according to the type of curing. The attributes described included caramel, dry fruit, fruity, honey, maltol, rancid, sweet, tree bark, vanilla and ashes, which boosted the liking level. On the other hand, the descriptors chemical, moisture, dairy, spicy, wood and lipids had a negative effect, proving that these factors can alter the aromatic balance, giving an unpleasant smell and reducing preference. It was confirmed that the curing process influences physicochemical parameters, the aromatic profile and the liking level. However, it would be necessary to consider other variables. ©The authors ©Foods ©MDPI.
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    Consumers’ Drivers of Perception and Preference of Fermented Food Products and Beverages: A Systematic Review
    (MDPI, 2025)
    García-Barrón, Sergio Erick  
    ;
    Carmona-Escutia, Rosa Pilar
    ;
    Herrera-López, Enrique J.
    ;
    Leyva-Trinidad, Doris Arianna
    ;
    Gschaedler-Mathis, Anne
    The fermentation of food products is a transformation and preservation process in which different metabolites are generated, contributing to consumer health. In this sense, this systematic review aims to analyze the factors that guide the perception and preference for fermented foods. In addition, different perspectives are proposed based on the findings. The systematic search was carried out in four databases: Emerald Insight, Science Direct, Wiley Online Library, and Multidisciplinary Digital Publishing Institute. The keywords used were (Title/Abstract): fermented products, overall liking, purchase intention, expectations, emotions, interculturality, perception, and consumers. Ninety-two articles (n = 92) were selected and classified. The factors identified were (1) biological and physiological, (2) extrinsic product characteristics, (3) intrinsic product characteristics, (4) psychological, (5) situational, and (6) sociocultural. Intrinsic product characteristics were the most relevant, while the situational factors were the least studied. Our main contribution was a multidisciplinary approach to addressing the different factors in an integrated way, allowing a broader perspective of both products and consumers. This approach could help the reader understand consumer behavior and propose product improvements. ©The authors ©Foods ©MDPI.
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    Sensory characterization and consumer preferences of tequila
    (Elsevier, 2025)
    García-Barrón, Sergio Erick  
    ;
    Carmona-Escutia, Rosa Pilar
    ;
    Lazo Zamalloa, Oxana
    Tequila is one of the emblematic beverage of Mexican culture. In recent years, tequila consumption has increased, in that sense it is necessary to have quality control that ensures constant quality. In that sense, sensory evaluation can be a tool to contribute to this. In addition, consumer science can contribute to the study and understanding of the factors that influence the choice of a product, which in this case is tequila. Therefore, this chapter addresses the possible contributions of sensory evaluation and consumer science to the tequila industry. Different studies that have been carried out on tequila are shown, ranging from sensory characterization to non-sensory attributes that influence the choice of a tequila. ©The authors ©Elsevier ©Science Direct.
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    Does presentation order matter? the effect of information sequencing on emotional responses and liking: a case study of traditional distillates
    (Elsevier BV, 2026)
    Pablo-Cano, Magdiel
    ;
    Espejel-García, Anastacio
    ;
    Hernández-Montes, Arturo
    ;
    Romero-Medina, María Angélica
    ;
    García-Barrón, Sergio Erick  
    Consumer response to food and beverages involves the interaction of sensory input and cognitive expectations, processes commonly referred to as bottom-up and top-down mechanisms. This study examined whether the sequencing of product information (presentation order) influences consumers’ liking and emotional responses to four traditional agave distillates (tequila, mezcal, raicilla, bacanora). Three evaluation conditions were implemented: blind (no information provided), before (product information shown prior to tasting), and after (information presented after tasting). A total of 150 consumers evaluated each product using facial emojis to characterize emotional responses, while liking and self-perceived familiarity were assessed using 9-point scales. Information timing significantly shaped both liking scores and emotional configurations. Blind evaluations were primarily associated with responses driven by direct sensory perception, whereas informed conditions reflected the integration of contextual cues depending on when information was provided. Differences in familiarity were consistently associated with variations in liking and emotional profiles. Overall, the results demonstrate that information sequencing modulates the dynamic interaction between bottom-up and top-down processes in shaping consumer perception of traditional alcoholic beverages. These findings provide practical implications for the positioning and communication strategies of heritage agave products. © The authors © Elsevier © ScienceDirect.