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Beverages 2018, 4(1), 9; https://doi.org/10.3390/beverages4010009

Volatile Compound Profiles in Mezcal Spirits as Influenced by Agave Species and Production Processes

1
Instituto Politécnico Nacional, CIIDIR Unidad Oaxaca, Hornos No. 1003, Col. Noche Buena, Santa Cruz Xoxocotlán, Oaxaca C.P. 71230, Mexico
2
Instituto de Ciencias Básicas, Universidad Veracruzana, Rafael Sánchez Altamirano s/n. Col. Industrial Animas Km. 3.5, Carretera Xalapa-Las Trancas, Xalapa, Veracruz C.P. 91192, Mexico
3
Unidad de Biotecnología e Ingeniería Genética de Plantas, Centro de Investigación y de Estudios Avanzados del IPN, Km. 9.6 Libramiento Norte Carretera Irapuato-León, Irapuato, Guanajuato C.P. 36821, Mexico
*
Author to whom correspondence should be addressed.
Received: 25 October 2017 / Revised: 22 December 2017 / Accepted: 8 January 2018 / Published: 27 January 2018
(This article belongs to the Special Issue Volatile Composition of Drinks)
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Abstract

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). View Full-Text
Keywords: alcoholic beverages; gas chromatography-mass spectrometry; volatile compounds; mezcal alcoholic beverages; gas chromatography-mass spectrometry; volatile compounds; mezcal
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Vera-Guzmán, A.M.; Guzmán-Gerónimo, R.I.; López, M.G.; Chávez-Servia, J.L. Volatile Compound Profiles in Mezcal Spirits as Influenced by Agave Species and Production Processes. Beverages 2018, 4, 9.

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