Latest Advances in the Chemical and Flavor Characterization of Mexican Distilled Beverages: Tequila, Mezcal, Bacanora, and Sotol

Abstract

Differences among Tequila, Mezcal, Bacanora, and Sotol are described, with special emphasis on volatile characterization and aroma discrimination based on an electronic nose. Direct injection gas chromatography and solid phase microextraction gas chromatography mass spectrometry (SPME-GC/MS) were reported for the characterization of major and minor volatiles. Alcohols, esters, ketones, and aldehydes were identified in the four spirits. The most abundant volatiles after the alcohols were ethyl esters. Quantitative differences among Tequila types and spirits were reported for these volatiles. A micellar electrokinetic capillary electrophoresis (MEEKC) method was presented for the quantitative determination of furfural in the spirits. Furfural concentrations were within permitted limits according to Mexican regulations. Aroma discrimination by an electronic nose allowed differentiation among Tequila types and Tequila, Mezcal, and Bacanora.