Identification and Quantification of Volatile Compounds Found in Vinasses from Two Different Processes of Tequila Production
| Autor: | Gustavo Davila-Vazquez, Jacobo Rodriguez-Campos, Erika Nahomy Marino-Marmolejo, Elizabeth Rodríguez-Félix, S.M. Contreras-Ramos |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
0106 biological sciences
Control and Optimization dark fermentative 020209 energy Energy Engineering and Power Technology 02 engineering and technology Raw material Furfural 01 natural sciences lcsh:Technology law.invention chemistry.chemical_compound law 010608 biotechnology inhibitors 0202 electrical engineering electronic engineering information engineering Organic matter Biohydrogen Food science volatile compounds Electrical and Electronic Engineering stillage Engineering (miscellaneous) Distillation chemistry.chemical_classification biology Renewable Energy Sustainability and the Environment lcsh:T tequila Agave biology.organism_classification chemistry Stillage Gas chromatography Energy (miscellaneous) |
| Zdroj: | Energies; Volume 11; Issue 3; Pages: 490 Energies, Vol 11, Iss 3, p 490 (2018) |
| ISSN: | 1996-1073 |
| DOI: | 10.3390/en11030490 |
| Popis: | Vinasses are the main byproducts of ethanol distillation and distilled beverages worldwide and are generated in substantial volumes. Tequila vinasses (TVs) could be used as a feedstock for biohydrogen production through a dark fermentative (DF) process due to their high content of organic matter. However, TV components have not been previously assayed in order to evaluate if they may dark ferment. This work aimed to identify and quantify volatile compounds (VC) in TV and determine if the VC profile depends upon the type of production process (whether the stems were initially cooked or not). TVs were sampled from 3 agave stems with a not-cooking (NC) process, and 3 agave stems with a cooking (C) process, and volatile compounds were determined by gas chromatography coupled with mass spectrometry (GC–MS). A total of 111 volatile compounds were identified, the TV from the cooking process (C) showed the higher presence of furanic compounds (furfural and 5-(hydroxymethyl) furfural) and organic acids (acetic acid and butyric acid), which have been reported as potential inhibitors for DF. To our knowledge, this is the first description of the VC composition from TVs. This study could serve as a base for further investigations related to vinasses from diverse sources. |
| Databáze: | OpenAIRE |
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