TY - JOUR
T1 - Volatile compound profiles in mezcal spirits as influenced by agave species and production processes
AU - Vera-Guzmán, Araceli M.
AU - Guzmán-Gerónimo, Rosa I.
AU - López, Mercedes G.
AU - Chávez-Servia, José L.
N1 - Funding Information:
The authors would like to express thanks to the Instituto Polit?cnico Nacional IPN for their financial support.
Funding Information:
Acknowledgments: The authors would like to express thanks to the Instituto Politécnico Nacional IPN for their financial support.
Publisher Copyright:
© 2018 by the authors. Licensee MDPI, Basel, Switzerland.
PY - 2018/3
Y1 - 2018/3
N2 - Mezcal is a traditional Mexican spirit produced by distilling fermented Agave. The effects of Agave species, origin, and season on the volatile compound profile were studied in mezcal from Oaxaca, Mexico. Liquid-liquid extraction was used to isolate volatile compounds from mezcals made from Agave angustifolia Haw. and Agave potatorum Zucc. These compounds were identified using gas chromatography-mass spectrometry (GC-MS). Eighty-four volatile compounds were identified, including alcohols, esters, fatty acids, ketones, furans, and others. Using variance analysis, it was possible to observe significant differences for the 26, 24, and 10 compounds in mezcal samples that differed based on Agave species, origin, and season. 3-Ethyl-phenol was identified only in samples of mezcal from A. angustifolia, and this volatile compound could be used as an authentic marker of mezcal from A. angustifolia (p ≤ 0.01).
AB - Mezcal is a traditional Mexican spirit produced by distilling fermented Agave. The effects of Agave species, origin, and season on the volatile compound profile were studied in mezcal from Oaxaca, Mexico. Liquid-liquid extraction was used to isolate volatile compounds from mezcals made from Agave angustifolia Haw. and Agave potatorum Zucc. These compounds were identified using gas chromatography-mass spectrometry (GC-MS). Eighty-four volatile compounds were identified, including alcohols, esters, fatty acids, ketones, furans, and others. Using variance analysis, it was possible to observe significant differences for the 26, 24, and 10 compounds in mezcal samples that differed based on Agave species, origin, and season. 3-Ethyl-phenol was identified only in samples of mezcal from A. angustifolia, and this volatile compound could be used as an authentic marker of mezcal from A. angustifolia (p ≤ 0.01).
KW - Alcoholic beverages
KW - Gas chromatography-mass spectrometry
KW - Mezcal
KW - Volatile compounds
UR - http://www.scopus.com/inward/record.url?scp=85085823762&partnerID=8YFLogxK
U2 - 10.3390/beverages4010009
DO - 10.3390/beverages4010009
M3 - Artículo
AN - SCOPUS:85085823762
SN - 2306-5710
VL - 4
JO - Beverages
JF - Beverages
IS - 1-9
M1 - 9
ER -