Characterization of Volatile Compounds of Mezcal, an Ethnic Alcoholic Beverage Obtained from Agave Salmiana.
From: División de Biología Molecular, Instituto Potosino de Investigación Científica y Tecnológica, Apartado Postal 3-74 Tangamanga, 78231 San Luis Potosí, S.L.P., Mexico. aleonr@ipicyt.edu.mx
Journal of agricultural and food chemistry
- Publish Date: Feb 2006
- ISSN: 0021-8561
- Volume: 54
- Issue: 4
- Pages: 1337-41
- Medium: Print
- Language: English
- Citation (JAMA): De León-Rodríguez Antonio, González-Hernández Lidia, Barba de la Rosa Ana P, et al. Characterization of Volatile Compounds of Mezcal, an Ethnic Alcoholic Beverage Obtained from Agave Salmiana.. J. Agric. Food Chem. Feb 2006;54:1337-41
Abstract
Commercial mezcals (white, white with worm, rested, rested with worm, and aged) produced from Agave salmiana were analyzed by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). Thirty-seven compounds were identified, and nine of them were classified as major compounds of mezcal (MCM). Saturated alcohols, ethyl acetate, ethyl 2-hydroxypropanoate, and acetic acid form the MCM group. Minor compounds of mezcal group include other alcohols, aldehydes, ketones, large chain ethyl esters, organic acids, furans, terpenes, alkenes, and alkynes. Most of the compounds found in mezcals in this study are similar to those present in tequilas and other alcoholic beverages. However, mezcals contain unique compounds such as limonene and pentyl butanoate, which can be used as markers for the authenticity of mezcal produced from A. salmiana.
Mesh Headings (Keywords): Agave, Alcoholic Beverages, Alcohols, Aldehydes, Animals, Butyric Acids, Cyclohexenes, Gas Chromatography-Mass Spectrometry, Ketones, Moths, Terpenes, Volatilization
Check for Full Text / PubMed Unique Identifier (PMID): 16478257
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