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Characterization of volatile compounds from ethnic Agave alcoholic beverages by gas chromatography-mass spectrometry

dc.contributor.authorDe León Rodríguez, Antonio
dc.contributor.authorEscalante Minakata, María del Pilar
dc.contributor.authorJiménez García, María Isabel
dc.contributor.authorOrdoñez Acevedo, Leandro Gabriel
dc.contributor.authorFlores Flores, José Luis
dc.contributor.authorBarba de la Rosa, Ana Paulina
dc.contributor.editorFaculty of Food Technology and Biotechnology, University of Zagreb
dc.date.accessioned2018-03-23T23:59:22Z
dc.date.available2018-03-23T23:59:22Z
dc.date.issued2008
dc.identifier.citationLeón-Rodríguez, A., Escalante-Minakata, P., Jiménez-García, M., Ordoñez-Acevedo, L., Flores Flores, J., & Barba de la Rosa, A.. (2008). Characterization of volatile compounds from ethnic Agave alcoholic beverages by gas chromatography-mass spectrometry.. Food Technology and Biotechnology , 46, 448-455.
dc.identifier.urihttp://hdl.handle.net/11627/3674
dc.description.abstract"Ethnic Agave alcoholic beverages such as raicilla, sisal, tequila, mezcal, bacanora, sotol and pulque have been analyzed by gas chromatography and headspace solid-phase microextraction- gas chromatography-mass spectrometry (HS-SPME-GC-MS). There were 105 compounds identified, eleven were classified as major compounds and the others were classified as minor compounds. Seventeen minor compounds could be used as authenticity markers since they were beverage specific. Cluster analysis (CA) showed that Agave alcoholic beverages could be distinguished by multivariate analysis of major compounds; however, the analysis of minor compounds provided a better fingerprinting."
dc.publisherFaculty of Food Technology and Biotechnology, University of Zagreb
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectAgave
dc.subjectPulque
dc.subjectSpirits
dc.subjectSPME
dc.subjectTerpenes
dc.subjectAlcohols
dc.subject.classificationBIOLOGÍA Y QUÍMICA
dc.titleCharacterization of volatile compounds from ethnic Agave alcoholic beverages by gas chromatography-mass spectrometry
dc.typearticle
dc.rights.accessAcceso Abierto


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Attribution-NonCommercial-NoDerivatives 4.0 Internacional
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivatives 4.0 Internacional