Factors Shaping the Traditional Perception of Fermented Beverages: A Mixed Approach*
Journal
Journal of Culinary Science & Technology
ISSN
1542-8044
Publisher
Informa UK Limited
Date Issued
2026
Author(s)
Leyva-Trinidad, Doris Arianna
Carmona-Escutia, Rosa Pilar
Verdugo-Fuentes, Abel Alberto
Gschaedler-Mathis, Anne
Type
text::journal::journal article
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. ©The authors. © 2026 Taylor & Francis Group, LLC.
License
Acceso Restringido
How to cite
Leyva-Trinidad, D. A., Carmona-Escutia, R. P., Verdugo-Fuentes, A. A., Gschaedler-Mathis, A., & García-Barrón, S. E. (2026). Factors Shaping the Traditional Perception of Fermented Beverages: A Mixed Approach*. Journal of Culinary Science & Technology, 1–25. https://doi.org/10.1080/15428052.2026.2707959