Identification of potential indicators of time-dependent tequila maturation and their determination by selected ion monitoring gas chromatography–mass spectrometry, using salting-out liquid–liquid extraction

Diaz, Luis Fernando Mejia; Wróbel, Katarzyna; Escobosa, Alma Rosa Corrales; Ojeda, Daniel Antonio Aguilera

doi:10.1007/s00217-019-03271-7

Cited by 6 publications

(2 citation statements)

References 30 publications

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“…The next step is to obtain analytical parameters that may be useful to determine the authenticity of aged and extra-aged class 100% agave tequila. Therefore, some research groups have proposed the use of some organic compounds, like higher alcohols and esters, as authenticity markers since their concentration in the beverage increases or decreases due to aging time [ 18 , 19 , 20 , 21 , 22 , 23 ]. However, the techniques mentioned above are not reliable because, in most non-authentic beverages, the chemical manipulation of ethanol has been detected through the addition of organic components, making these fake beverages pass as legitimate since they achieve compliance with the physicochemical parameters established by current regulations.…”

Section: Introductionmentioning

confidence: 99%

Isotopic Characterization of 100% Agave Tequila (Silver, Aged and Extra-Aged Class) for Its Use as an Additional Parameter in the Determination of the Authenticity of the Beverage Maturation Time

et al. 2021

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Isotopic ratios of δ13CVPDB and δ18OVSMOW have been used as an additional parameter to ensure the authenticity of the aging time of 100% agave tequila. For this purpose, 120 samples were isotopically analyzed (40 silver class, 40 aged class, and 40 extra-aged classes). The samples were obtained through a stratified sampling by proportional allocation, considering tequila producers from the main different regions of Jalisco, Mexico (Valles 41%, Altos Sur 31%, Cienega 16%, and Centro 12%). The results showed that the δ13CVPDB was found in an average of −12.85 ‰ for all the analyzed beverages, with no significant difference between them. Since for all the tested samples the Agave tequilana Weber blue variety was used as source of sugar to obtain alcohol, those results were foreseeable, and confirm the origin of the sugar source. Instead, the results for δ18OVSMOW showed a positive slope linear trend for the aging time (silver class 19.52‰, aged class 20.54‰, extra-aged class 21.45‰), which is associated with the maturation process, there are oxidation reactions that add congeneric compounds to the beverage, these can be used as tracers for the authenticity of the aging time. Additionally, the experimental data showed homogeneity in the beverages regardless of the production region, evidencing the tequila industry’s high-quality standards. However, a particular case occurs with the δ18OVSMOW data for the silver class samples, in which a clear trend is noted with the altitude of the region of origin; therefore, this information suggests that this analytical parameter could be useful to authenticate the regional origin of beverage.

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Section: Introductionmentioning

confidence: 99%

Isotopic Characterization of 100% Agave Tequila (Silver, Aged and Extra-Aged Class) for Its Use as an Additional Parameter in the Determination of the Authenticity of the Beverage Maturation Time

et al. 2021

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“…Effective cumulative temperature is an important indicator to evaluate the maturity of vegetable and fruit crops. Lee et al [38] developed a method to predict the maturity of melon, which monitors the effective cumulative temperature and predicts the maturity of melon with the help of time-temperature indicators (TTi) based on the Merad reaction.…”

Section: Maturity Monitoring Technologymentioning

confidence: 99%

Recent Advance of Intelligent Packaging Aided by Artificial Intelligence for Monitoring Food Freshness

Liu

et al. 2023

Foods

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Food safety is a pressing concern for human society, as it directly impacts people’s lives, while food freshness serves as one of the most crucial indicators in ensuring food safety. There exist diverse techniques for monitoring food freshness, among which intelligent packaging based on artificial intelligence technology boasts the advantages of low cost, high efficiency, fast speed and wide applicability; however, it is currently underutilized. By analyzing the current research status of intelligent packaging both domestically and internationally, this paper provides a clear classification of intelligent packaging technology. Additionally, it outlines the advantages and disadvantages of using intelligent packaging technology for food freshness detection methods, while summarizing the latest research progress in applying artificial intelligence-based technologies to food freshness detection through intelligent packaging. Finally, the author points out the limitations of the current research, and anticipates future developments in artificial intelligence technology for assisting freshness detection in intelligent packaging. This will provide valuable insights for the future development of intelligent packaging in the field of food freshness detection.

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A critical review on the assessment of the quality and authenticity of Tequila by different analytical techniques: Recent advances and perspectives

et al. 2023

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Identification of potential indicators of time-dependent tequila maturation and their determination by selected ion monitoring gas chromatography–mass spectrometry, using salting-out liquid–liquid extraction

Cited by 6 publications

References 30 publications

Isotopic Characterization of 100% Agave Tequila (Silver, Aged and Extra-Aged Class) for Its Use as an Additional Parameter in the Determination of the Authenticity of the Beverage Maturation Time

Isotopic Characterization of 100% Agave Tequila (Silver, Aged and Extra-Aged Class) for Its Use as an Additional Parameter in the Determination of the Authenticity of the Beverage Maturation Time

Recent Advance of Intelligent Packaging Aided by Artificial Intelligence for Monitoring Food Freshness

A critical review on the assessment of the quality and authenticity of Tequila by different analytical techniques: Recent advances and perspectives

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