44D-14 |
Characterization and comparison of volatiles in traditional mexican distilled beverages: Tequila, Mezcal, Bacanora and Sotol |
B. VALLEJO-CORDOBA, A. F. González-Córdova, and M. A. Mazorra-Manzano. Dept. of Food Technology of Animal Origen, Food Research and Development Center, Carretera a "La Victoria" Km. 0.6., Apartado Postal 1735, Hermosillo, Sonora, 83000, Mexico There are more than 300 species of Agave native to the Americas. In Mexico some species are grown for the sap, which in México is fermented (for pulque) and then distilled for Tequila, Mezcal, Bacanora and Sotol. Since the geographical origin of these alcoholic drinks is an important political and economic issue, it is necessary to fully characterize and differentiate their volatile and semi-volatile composition. The objective was to identify and compare the volatiles and semi-volatiles that characterize the aroma profiles of Tequila, Mezcal, Bacanora and Sotol by using solid-phase microextraction (SPME) gas chromatograhy mass spectrometry. Samples of Tequila, Mezcal, Bacanora and Sotol were collected from the local market. The volatiles and semi-volatiles from the alcoholic drinks were analized by SPME gas chromatography mass spectrometry. The SPME conditions were as follows: samples (diluted and undiluted) were maintained and equilabrated at 40° C for 30 min and exposed to a Polydimethylsiloxane (PDMS) fiber for 60 min. After sampling, volatiles were desorbed, chromatographed and detected by flame ionzation. For gas-chromatography- mass-spectrometry analysis the conditions were identical, except for a fiber exposure time of 3 min during sampling. After ethanol, the most abundant volatiles in all drinks were esters. The different types of drinks presented the same esters, but they were present in different proportions. Alcohols other than ethanol, aldehydes, ketones, hydrocarbons, terpenes and organic acids were found in minor concentrations. Volatiles profiles as determined in this study, allowed the differentiation of the different mexican distilled beverages. Compositional characterization of the drinks is of vital importance for regulatory purposes and for determining their geographical origin.
Session 44D, International
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