Quantification of Selected Volatile Constituents and Anions in Mexican Agave Spirits (Tequila, Mezcal, Sotol, Bacanora)

详细信息    查看全文

• 作者：Dirk W. Lachenmeier ; Eva-Maria Sohnius ; Rainer Attig ; and Mercedes G. L&oacute ; pez
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2006
• 出版时间：May 31, 2006
• 年：2006
• 卷：54
• 期：11
• 页码：3911 - 3915
• 全文大小：181K
• 年卷期：v.54,no.11(May 31, 2006)
• ISSN：1520-5118

文摘

A large collection (n = 95) of Mexican Agave spirits with protected appellations of origin (Tequila,Mezcal, Sotol, and Bacanora) was analyzed using ion and gas chromatography. Because of theirproduction from oxalate-containing plant material, all Agave spirits contained significant concentrationsof oxalate (0.1-9.7 mg/L). The two Tequila categories ("100% Agave" and "mixed") showed differencesin the methanol, 2-/3-methyl-1-butanol, and 2-phenylethanol concentrations with lower concentrationsin the mixed category. Mezcal showed no significant differences in any of the evaluated parametersthat would allow a classification. Sotol showed higher nitrate concentrations and lower 2-/3-methyl-1-butanol concentrations. Bacanora was characterized by exceptionally high acetaldehyde concentrations and a relatively low ethyl lactate content. The methanol content was the most problematiccompound regarding the Mexican standards: two Tequilas (4%), five Sotols (31%), and six Bacanoras(46%) had levels above the maximum methanol content of 300 g/hL of alcohol. In conclusion, thecomposition of Mexican Agave spirits was found to vary over a relatively large range.Keywords: Agave; Agavaceae; Tequila; Mezcal; Sotol; Bacanora; volatile compounds; ion chromatography; gas chromatography