Characterization of Volatile Compounds of Mezcal, an Ethnic Alcoholic Beverage Obtained from Agave salmiana

详细信息    查看全文

• 作者：Antonio De Leó ; n-Rodrí ; guez ; Lidia Gonz&aacute ; lez-Hern&aacute ; ndez ; Ana P. Barba de la Rosa ; Pilar Escalante-Minakata ; and Mercedes G. Ló ; pez
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2006
• 出版时间：February 22, 2006
• 年：2006
• 卷：54
• 期：4
• 页码：1337 - 1341
• 全文大小：91K
• 年卷期：v.54,no.4(February 22, 2006)
• ISSN：1520-5118

文摘

Commercial mezcals (white, white with worm, rested, rested with worm, and aged) produced fromAgave salmiana were analyzed by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). Thirty-seven compounds were identified, and nine of them were classifiedas 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 andother alcoholic beverages. However, mezcals contain unique compounds such as limonene and pentylbutanoate, which can be used as markers for the authenticity of mezcal produced from A. salmiana.Keywords: Mezcal; Agave; tequila; ethanol; SPME; terpenes; alcohols