Factors Shaping the Traditional Perception of Fermented Beverages: A Mixed Approach*

Leyva-Trinidad, Doris Arianna; Carmona-Escutia, Rosa Pilar; Verdugo-Fuentes, Abel Alberto; Gschaedler-Mathis, Anne; García-Barrón, Sergio Erick

doi:10.1080/15428052.2026.2707959

Factors Shaping the Traditional Perception of Fermented Beverages: A Mixed Approach*

Journal

Journal of Culinary Science & Technology

Publisher

Informa UK Limited

Date Issued

2026-07-28

Author(s)

Leyva-Trinidad, Doris Arianna

Carmona-Escutia, Rosa Pilar

Verdugo-Fuentes, Abel Alberto

Gschaedler-Mathis, Anne

García-Barrón, Sergio Erick

Escuela Superior de Dirección y Administración de Instituciones

Type

Article

DOI

10.1080/15428052.2026.2707959

URL

https://scripta.up.edu.mx/handle/20.500.12552/13216

Abstract

This study applies the seven-dimensional traditional food products (TFPS) framework to analyze consumer perceptions of three Mexican fermented beverages: pulque, tejuino, and tepache. A mixed approach (qualitative and quantitative) was employed. 450 self-administered questionnaires were conducted. All beverages were perceived as traditional, although each one exhibited distinct conceptual profile. Overall, sensory characteristics, gastronomic heritage, and regional links emerged as the most salient dimensions. Results indicate that traditional perception derives from the interaction of sociodemographic factors, semantic associations, and beverage-specific dimension evaluations. The findings contribute to the theoretical understanding of traditional foods and fermented beverage characterization within culinary science research. © 2026 Taylor & Francis Group, LLC.