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The aims of this study were to evaluate sensory profile of 44 bacanora drinks elaborated in the area of origin denomination for bacanora, and the sensory analysis of preference with regular consumers of the beverage. The trained panel could distinguish eight different profiles and described various attributes for aroma, flavor, taste and trigeminal sensations. The samples showed differences in the sensory attributes to A-smoke, A-smoky, A-citric, A-leather, A-straw, F-citric, F-leather and F-straw examined by the trained panel (P ≤ 0.05), this is related to the type of processing, which is very rudimentary. We could not determine more significant variations in the attributes, since the samples were highly variable among the area with origin denomination, and even among the same producer. Some minor compounds are related to the raw material (aroma and flavor of agave and green agave) and others to the fermentation process (fruity, alcohol, etc.). It is possible that these compounds have an important role in the impact of the flavor and authenticity of this drink. The consumer sensory analysis showed that the profile represented by sample 72 (Huepac municipality), was preferred by 41 % of the consumers and it was described as a soft drink with smell, flavor and body.

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