Volatile Compound Profiles in Mezcal Spirits as Influenced by Agave Species and Production Processes

Araceli Vera-Guzmán,José Chávez-Servia,Rosa Guzmán-Gerónimo,Mercedes López

doi:10.3390/beverages4010009

Araceli Vera-Guzmán, José Chávez-Servia + Show 2 more

Open Access

https://doi.org/10.3390/beverages4010009

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Abstract

Mezcal is a traditional Mexican spirit produced by distilling fermented Agave. The effects of Agave species, origin, and season on the volatile compound profile were studied in mezcal from Oaxaca, Mexico. Liquid-liquid extraction was used to isolate volatile compounds from mezcals made from Agave angustifolia Haw. and Agave potatorum Zucc. These compounds were identified using gas chromatography-mass spectrometry (GC-MS). Eighty-four volatile compounds were identified, including alcohols, esters, fatty acids, ketones, furans, and others. Using variance analysis, it was possible to observe significant differences for the 26, 24, and 10 compounds in mezcal samples that differed based on Agave species, origin, and season. 3-Ethyl-phenol was identified only in samples of mezcal from A. angustifolia, and this volatile compound could be used as an authentic marker of mezcal from A. angustifolia (p ≤ 0.01).

Highlights

Mexico is the point of origin and center of biodiversity of the Agave genus, which plays an important role in the country’s culture as a result of its multiple uses, especially in terms of food, fibers, and spirits [1]
Agave tequilana is used in the production of tequila, A. angustifolia is used to produce bacanora, and A. salmiana, A. cupreata, A. duranguensis, A. fourcroydes, A. angustifolia, and A. potatorum are used in the production of mezcal [2,3,4]
The aim of this study is to evaluate the effect of agave species, origin, and season on the minor volatile compound profiles in mezcals from A. angustifolia and A. potatorum in Oaxaca

Summary

Introduction

Mexico is the point of origin and center of biodiversity of the Agave genus, which plays an important role in the country’s culture as a result of its multiple uses, especially in terms of food, fibers, and spirits [1]. Alcoholic beverages from the Agave species are very popular in Mexico and worldwide. Mezcal is an artisan distilled alcoholic beverage produced in different regions of Mexico with a designation of origin [5]. Mexico is one region where mezcal is produced from A. angustifolia and A. potatorum. The artisan production process involves four stages: cooking the agave stem (leafless flowering axis), mashing the cooked stem, fermenting the mashed stem, and distilling the fermented stem [4,6]

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