VOLATILE COMPONENTS IN MEZCAL

  • J. A. Molina-Guerrero Departamentos de Ingeniería Química, Instituto Tecnológico de Celaya.
  • J. E. Botello-Álvarez Departamentos de Ingeniería Bioquímica, Instituto Tecnológico de Celaya.
  • A. Estrada-Baltazar Departamentos de Ingeniería Química, Instituto Tecnológico de Celaya.
  • J. L. Navarrete-Bolaños Departamentos de Ingeniería Bioquímica, Instituto Tecnológico de Celaya.
  • H. Jiménez-Islas Departamentos de Ingeniería Bioquímica, Instituto Tecnológico de Celaya.
  • M. Cárdenas-Manríquez Departamentos de Ingeniería Bioquímica, Instituto Tecnológico de Celaya.
  • R. Rico-Martínez Departamentos de Ingeniería Química, Instituto Tecnológico de Celaya.
Keywords: mezcal, volatile constituents, chemical behavior, gas chromatography

Abstract

In this work, the volatile compounds were studied in ten commercial mezcals (Traditional Mexican agave spirits) via extraction liquid-liquid with dichloromethane and concentrating the organic extract by evaporation. The analysis of the extracts was performed with gas chromatography-mass spectrometry (GC-MS) method. Eighty five components were identified that, subsequently were classified in function of its chemical behavior in acetals, organic acids, alcohols, ketones, aldehydes, esters, phenols and terpenes. The alcohols, esters and acids were the groups more abundant in constituent and quantity. Also, we found 30 components previously reported in the literature like important aroma describers in spirits. The analyzed mezcals present a great variability in quantity of constituent and in area percentages of the correspondent picks in the chromatograms.

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Published
2020-06-24
How to Cite
Molina-Guerrero, J. A., Botello-Álvarez, J. E., Estrada-Baltazar, A., Navarrete-Bolaños, J. L., Jiménez-Islas, H., Cárdenas-Manríquez, M., & Rico-Martínez, R. (2020). VOLATILE COMPONENTS IN MEZCAL. Revista Mexicana De Ingeniería Química, 6(1), 41-50. Retrieved from http://www.rmiq.org/ojs311/index.php/rmiq/article/view/1843
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