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Energies 2018, 11(3), 490; https://doi.org/10.3390/en11030490

Identification and Quantification of Volatile Compounds Found in Vinasses from Two Different Processes of Tequila Production

1
Environmental Technology Unit, Center for Research and Assistance in Technology and Design of the State of Jalisco (CIATEJ), Guadalajara 44270, Jalisco, Mexico
2
Analytical and Metrological Unit, Center for Research and Assistance in Technology and Design of the State of Jalisco (CIATEJ), Guadalajara 44270, Jalisco, Mexico
3
Medical and Pharmaceutical Unit, Center for Research and Assistance in Technology and Design of the State of Jalisco (CIATEJ), Guadalajara 44270, Jalisco, Mexico
Deceased, 13 March 2017.
*
Authors to whom correspondence should be addressed.
Received: 18 January 2018 / Revised: 10 February 2018 / Accepted: 11 February 2018 / Published: 26 February 2018
Full-Text   |   PDF [930 KB, uploaded 26 February 2018]   |  

Abstract

Vinasses are the main byproducts of ethanol distillation and distilled beverages worldwide and are generated in substantial volumes. Tequila vinasses (TVs) could be used as a feedstock for biohydrogen production through a dark fermentative (DF) process due to their high content of organic matter. However, TV components have not been previously assayed in order to evaluate if they may dark ferment. This work aimed to identify and quantify volatile compounds (VC) in TV and determine if the VC profile depends upon the type of production process (whether the stems were initially cooked or not). TVs were sampled from 3 agave stems with a not-cooking (NC) process, and 3 agave stems with a cooking (C) process, and volatile compounds were determined by gas chromatography coupled with mass spectrometry (GC–MS). A total of 111 volatile compounds were identified, the TV from the cooking process (C) showed the higher presence of furanic compounds (furfural and 5-(hydroxymethyl) furfural) and organic acids (acetic acid and butyric acid), which have been reported as potential inhibitors for DF. To our knowledge, this is the first description of the VC composition from TVs. This study could serve as a base for further investigations related to vinasses from diverse sources. View Full-Text
Keywords: stillage; volatile compounds; tequila; inhibitors; dark fermentative stillage; volatile compounds; tequila; inhibitors; dark fermentative
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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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Rodríguez-Félix, E.; Contreras-Ramos, S.M.; Davila-Vazquez, G.; Rodríguez-Campos, J.; Marino-Marmolejo, E.N. Identification and Quantification of Volatile Compounds Found in Vinasses from Two Different Processes of Tequila Production. Energies 2018, 11, 490.

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