Quantification of Selected Volatile Constituents and Anions in Mexican Agave Spirits (Tequila, Mezcal, Sotol, Bacanora)
| Autor: | Dirk W. Lachenmeier, Eva-Maria Sohnius, Mercedes López, Rainer Attig |
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| Rok vydání: | 2006 |
| Předmět: |
Anions
Chromatography Oxalates Chromatography Gas biology Alcoholic Beverages Methanol Acetaldehyde General Chemistry Large range Phenylethyl Alcohol Agave biology.organism_classification chemistry.chemical_compound chemistry Ethyl lactate Composition (visual arts) Gas chromatography Food science Volatilization General Agricultural and Biological Sciences |
| Zdroj: | Journal of Agricultural and Food Chemistry. 54:3911-3915 |
| ISSN: | 1520-5118 0021-8561 |
| DOI: | 10.1021/jf060094h |
| Popis: | 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 their production from oxalate-containing plant material, all Agave spirits contained significant concentrations of oxalate (0.1-9.7 mg/L). The two Tequila categories ("100% Agave" and "mixed") showed differences in the methanol, 2-/3-methyl-1-butanol, and 2-phenylethanol concentrations with lower concentrations in the mixed category. Mezcal showed no significant differences in any of the evaluated parameters that 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 problematic compound 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, the composition of Mexican Agave spirits was found to vary over a relatively large range. |
| Databáze: | OpenAIRE |
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