Lachenmeier, Sohnius, Attig and López (2006) Volatile and anionic composition of Mexican Agave spirits (Tequila, Mezcal, Sotol, Bacanora)

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Volatile and anionic composition of Mexican Agave spirits (Tequila, Mezcal, Sotol, Bacanora)

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CONTRIBUTORS:

	Author:	Lachenmeier, D W (Chemisches und Veterinäruntersuchungsamt Karlsruhe)
	Author:	Sohnius, E M
	Author:	Attig, R
	Author:	López, M G

CONFERENCE NAME:

Deutscher Lebensmittelchemikertag 2006

CONF. LOCATION:

Dresden, Germany

CONFERENCE YEAR:

2006

PUB TYPE:

Conference Presentation

SUBJECT(S):

tequila, spirits

DISCIPLINE:

Agricultural and Food Sciences

HTTP:

http://www.cvua-karlsruhe.de/eua/wtf/2006_lmchtag.htm

LANGUAGE:

English

PUB ID:

103-430-215 (Last edited on 2006/09/29 04:08:48 GMT-6)

SPONSOR(S):

ABSTRACT:
Alcoholic beverages with worldwide respect are produced in Mexico from native plants of the family Agavaceae and mainly from the genus Agave. A large collective (n=95) of Mexican Agave spirits with protected appellations of origin (Tequila, Mezcal, Sotol and Bacanora) was analyzed using ion and gas chromatography. Due to their production from oxalate containing plant material, all Agave spirits contained significant concentrations of oxalate (0.1-9.7 mg/L). The two Tequila categories ("100% Agave" and "mixed") showed differences in the methanol, 2-/3-methyl-1-butanol, and 2-phenylethanol concentrations with lower concentrations in the "mixed" category. Mezcal showed no significant differences in any of the evaluated parameters, which would allow a classification. Sotol showed higher nitrate concentrations and lower 2-/3-methyl-1-butanol concentrations. Bacanora was characterized by exceptionally high acetaldehyde concentrations and a relatively low ethyl lactate content. The methanol content was the most problematic compound regarding the Mexican standards: 2 Tequilas (4%), 5 Sotols (31%), and 6 Bacanoras (46%) had levels above the maximum methanol content of 300 g/hL alcohol. In conclusion, the composition of Mexican Agave spirits was found to vary over a relatively large range. The lowest variability showed Tequila, which is regulated strictly to one type of Agave and its production processes are technologically more advanced. The higher variability of Mezcal, Sotol, and Bacanora can be explained by the larger variety in raw materials and more rudimentary production methods.

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