Fuente: PubMed "propolis" Foods. 2026 Jul 10;15(14):2450. doi: 10.3390/foods15142450.ABSTRACTPropolis has gained widespread interest due to its multiple applications in the food and pharmaceutical industries. Therefore, the objective of this study was to determine the sensory differences among propolis samples collected in the Mexican Comarca Lagunera region and to identify the sensory attributes highest-rated by a trained sensory panel. The methodology involved collecting ten propolis samples following the guidelines of the Mexican Official Standard NOM-003-SAG/GAN-2017. A panel of 24 panelists was established, evaluating the samples using an attribute-specific categorical scale and a nine-point hedonic Likert scale. The attributes considered were color, aroma, taste, consistency, and overall acceptance. Data were analyzed using descriptive statistics, Spearman correlation coefficients, hierarchical cluster analysis, Principal Component Analysis (PCA), and the non-parametric Kruskal-Wallis test. Results indicated that taste and aroma were the most relevant sensory attributes, predominantly characterized by a bitter taste and intense aroma. Both attributes showed statistically significant differences. Samples TLA1 and SB1 obtained the highest scores in these parameters. Conversely, SB2 and SB3 showed lower acceptability across all evaluated attributes. This study highlights the need for continued multidisciplinary research aimed at the sensory characterization of propolis and at strengthening its regional documentation. Such efforts will contribute to its commercial valuation, geographical differentiation, and consolidation as a bee product with high functional potential.PMID:42511197 | PMC:PMC13408831 | DOI:10.3390/foods15142450