10-3 |
Authenticity of three Mexican alcoholic beverages by SPME-GC-MS |
M. G. LÓPEZ and S. C. Guevara-Yáñez. Biotechnology and Biochemistry Department, Centro de Investigación y de Estudios Avanzados del IPN, Km. 9.6 Carr. Libramiento Norte León-Irapuato, Irapuato, 36500, Mexico Solid phase microextraction (SPME) is a rapid, low cost, solvent-free extraction technique that can be very useful to certify alcoholic beverages authenticity, when coupled to a highly selective analytical tool such as GC-MS. Tequila (Agave tequilana Weber var. azul), mezcal (Agave angustifolia and A. salmiana), and sotol (A. dasylirion) are three of the most known Mexican alcoholic beverages worldwide. The first two beverages have an origin and specie denomination, and the denomination for sotol is in progress. The authenticity of a product is very valuable not only for the economic benefit but also from a health point of view. Therefore, the main aim of this study was to analyze five of the most well recognized brands of each type of beverages (aged and non-aged) by SPME-GC-MS. Two mL of each beverage were incubated in a sealed vial at room temperature for 6 h. After this time, a SPME fiber (CW/DVB) was introduced in the vial and exposed to the head space for 30 min. Followed by one min desorption in the injector port of a GC-MS with a HP- FFAP capillary column. Tequila samples displayed the most simplest volatile profiles among all beverages, followed by mezcal, and sotol, 19, 25, and 39 volatiles, respectively. All beverages exhibit a large number of common volatiles, but, different concentration ranges were observed, besides, there were compounds common to tequila-mezcal (phenylethanol), tequila-sotol, and mezcal-sotol (2-butanone-3-hydroxy). Fortunately, there were volatiles that might be referred as markers of each type of beverage, these compounds are 2-acetylfuran (tequila), nonanoic acid ethyl ester (mezcal), and naphthalene-2-metyl (sotol). The observed differences among the analyzed samples may be related to their agave specie, their geographical origin, and elaboration. This work describes a rapid, sensitive, and selective identification of volatiles of Mexican beverages that might be used also to establish the authenticity of other products.
Session 10, International: Division Lecture and Paper Competition
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