Characterization of Volatile Compounds of Mezcal, an Ethnic Alcoholic Beverage Obtained from <i>Agave salmiana</i>

León‐Rodríguez, Antonio De; Gonzalez-Hernandez, Lidia; Rosa, Ana; Escalante‐Minakata, Pilar; López, Mercedes G.

doi:10.1021/jf052154+

Cited by 121 publications

(108 citation statements)

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“…The solid-phase microextraction (SPME) method has been widely used in flavor analysis of wine (Ryan et al, 2005;Rodrigues et al, 2008;De León-Rodríguez et al, 2006). Luo et al (2008) identified a total of 97 volatile and semivolatile compounds using SPME-GC-MS; among them, 39 were volatile.…”

Section: -2008 (Shaoxing Rice Wine) Defines That Shaoxing Rice Wmentioning

confidence: 99%

Classification of Chinese Rice Wine According to Geographic Origin and Wine Age Based on Chemometric Methods and SBSE-TD-GC-MS Analysis of Volatile Compounds

Xiao

Dai

Zhu

et al. 2015

FSTR

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The feasibility of the discrimination of Chinese rice wines with respect to their geographic origin and wine age using volatile profiles and chemometric methods was investigated. Stir bar sorptive extraction with thermal desorption and gas chromatography-mass spectrometry (SBSE-TD-GC-MS) was used for the determination of volatile compounds. A total of 63 volatile compounds were identified, including 30 esters, 9 alcohols, 9 aldehydes, 7 acids, 4 ketones, 3 volatile phenols and 1 miscellaneous compound. The major compounds in Chinese rice wine were ethanol, isoamyl formate, ethyl acetate, diethyl succinate, phenylethyl alcohol, benzaldehyde, ethyl lactate, 2-butanol and ethyl butyrate. Principal component analysis (PCA) and cluster analysis (CA) were used to characterize the different Chinese rice wine samples by geographic origin and wine age. The PCA results showed that the characterization of Chinese rice wine by SBSE-TD-GC-MS was highly related to geographic origin and wine age.The CA results indicated that geographic origin had more of an effect than wine age on the character of Chinese rice wine, and that 5-year old wines had a transition of flavor. The results showed that SBSE-TD-GC-MS together with chemometric methods could provide a practical reference for the characterization of Chinese rice wines.Keywords: Chinese rice wine, wine age, geographic origin, classification, chemometric methods IntroductionChinese rice wine, in addition to wine and beer, is one of the most ancient wines in the world (Wang and Yi, 2001). It is fermented from rice with wheat Qu (source of microorganisms and crude enzymes) and yeast (Mo et al., 2010). The best-known Chinese rice wine is Shaoxing rice wine. Comparable to the European Denomination of Origin, the National Standard of China GB/T 17946-2008 (Shaoxing rice wine) defines that Shaoxing rice wine isfermented from high quality glutinous rice and wheat as well as water from Mirror Lake in the region near Shaoxing city in the Zhejiang province, China. Before their sale, certain Chinese rice wines are stored in ceramic pottery to age. The aged Chinese rice wines have a smoother, mellower and richer mouth feel and a more harmonious flavor than the non-aged wines (Shen et al., 2012).To protect producers by guaranteeing their reputation and to protect consumers by ensuring consistent character of the wine, research has been conducted to discriminate wines by their geographic origin or their wine age/vintage. The volatile compounds are centrally important to ensuring the identity of wine (Pereira et al., 2010), as their contents depend on the brewing technology, geographic origin and aging process (Tredoux et al., 2008). Much attention has been paid to the volatile profiles of wine, including research on the classification of liqueur wines (Pereira et al., 2010), the discrimination of white wine (Hernanz et al., 2009), the characterization of Vino (Gil et al., 2006) and the classification of red wine (Zhang et al., 2010; Alejandro Calleja and Falqué, 2005).Sample preparation ...

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Section: -2008 (Shaoxing Rice Wine) Defines That Shaoxing Rice Wmentioning

confidence: 99%

Classification of Chinese Rice Wine According to Geographic Origin and Wine Age Based on Chemometric Methods and SBSE-TD-GC-MS Analysis of Volatile Compounds

Xiao

Dai

Zhu

et al. 2015

FSTR

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“…It seems likely that some of the phenols are formed during the cooking and/or distillation steps of mezcal production. Furthermore, naphthalene has been detected in mezcal from A. salmiana, sotol, and bacanora (Table 1) (López & Guevara 2001;De León-Rodríguez et al 2006).…”

Section: Minor Compoundsmentioning

confidence: 99%

“…Mezcal from Oaxaca has reached national and international recognition in the last few years, but at the moment the studies on the chemical compositions of different varieties are few. Several studies on the composition of volatiles have been performed on tequila and mezcal from A. salmiana, while there is little information on mezcal from A. angustifolia and A. potatorum (López & Guevara 2001;De León-Rodríguez et al 2006;Lachenmeier et al 2006). In addition, in most of these studies the geographic location, processing conditions, and aging time are not known.…”

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confidence: 99%

Major and minor compounds in a Mexican spirit, young Mezcal coming from two Agave species.

A-Guz¹,

N²,

López³

2010

Czech J. Food Sci.

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Major and minor compounds in a traditional Mexican spirit, young mezcal from Agave angustifolia Haw. and Agave potatorum Zucc., were characterised using gas chromatography and solid phase microextraction-gas chromatography-mass spectrometry. A large variability in both mezcal samples was detected in the content of methanol, higher alcohols, acetic acid, and ethyl acetate. However, their values were below the maximum concentration permitted by the Mexican Standards. The minor compounds identified by mass spectrometry included alcohols, esters, ketones, acids, and furanes. The similarities found between mezcal from Agave angustifolia and Agave potatorum may be due to their processing methods. In addition, mezcals contain unique compounds that can be used as markers to identify the products of different origins.

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“…HS-SPME technique has been successfully used to identify the volatiles of aniseed flavored spirits such as raki, anis, pastis and sambuca (Jurado et al, 2007;De León-Rodríguez et al, 2008;Plutowska et al, 2010). Amongst other extractions techniques of volatiles, SPME appears to be effective, cheap and rapid method used in spirits (Capobiango et al, 2015) as long as the right fiber is chosen (Plutowska and Wardencki, 2008).…”

Section: Introductionmentioning

confidence: 99%

Characterization of Aroma Profile of Bogma, Traditional Homemade Turkish Spirit††

Dede¹,

Yahya²

2017

GJAS

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Volatile compounds and aroma profile of Bogma (traditional Turkish homemade distilled spirit) produced from dry fig were investigated. Volatile compounds by gas chromatography/mass spectrometry (GC/MS) and aroma active compounds by gas chromatography/olfactometry (GC/O) were determined using direct injection (DI) and head space-solid phase microextraction techniques (HS-SPME). Aroma extraction dilution analysis (AEDA) was employed to reveal the importance of each aroma active compounds in Bogma aroma.With DI, 12 volatiles and 7 aroma active compounds were detected while HS-SPME showed the existence of 44 volatiles and 16 aroma active compounds. Of the total aroma active compounds, 7 were determined only at the sniffing port. Results showed that aroma of this traditional spirit was affected from its raw material and production processes. Furthermore, both HS-SPME and DI technique should be used as complementary for a better understanding of aroma or similar type spirits.

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

Cited by 121 publications

References 19 publications

Classification of Chinese Rice Wine According to Geographic Origin and Wine Age Based on Chemometric Methods and SBSE-TD-GC-MS Analysis of Volatile Compounds

Classification of Chinese Rice Wine According to Geographic Origin and Wine Age Based on Chemometric Methods and SBSE-TD-GC-MS Analysis of Volatile Compounds

Major and minor compounds in a Mexican spirit, young Mezcal coming from two Agave species.

Characterization of Aroma Profile of Bogma, Traditional Homemade Turkish Spirit††

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