Title
Characterization of volatile compounds from ethnic Agave alcoholic beverages by gas chromatography-mass spectrometry
11627/367411627/3674
Author
De León Rodríguez, Antonio
Escalante Minakata, María del Pilar
Jiménez García, María Isabel
Ordoñez Acevedo, Leandro Gabriel
Flores Flores, José Luis
Barba de la Rosa, Ana Paulina
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."
Publication date
2008Publication type
articleKnowledge area
BIOLOGÍA Y QUÍMICACollections
Publisher
Faculty of Food Technology and Biotechnology, University of ZagrebEditor
Faculty of Food Technology and Biotechnology, University of ZagrebKeywords
AgavePulque
Spirits
SPME
Terpenes
Alcohols
Citation
León-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.Metadata
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