Tequila Aroma

Abstract

Blue Agave tequilana Weber is native of Mexico, specifically from the state of Jalisco. An alcoholic beverage called Tequilla is obtained from the fermentation of the cooked “piña” of the agave. Tequila might be made of a 100% agave or at least 51% agave and the rest of carbohydrates from other sources. Tequilas have been classified into three general types based on the process that they undergo just after distillation. Tequila blanco is bottled after distillation, tequila reposado can be aged from 3 to 12 months in oak casks, and añejo type can be aged from 1 to 5 years.

Tequila (Agave sp.) is one of the most consumed Mexican liquors worldwide. Commercial tequilas (blanco, reposado, and añejo) were purchased in shops and supermarkets. Determination of major volatiles in all samples was carried out by adding 100 µL of 1-nonanol as an internal standard to 1 mL of each tequila. However, minor volatiles were examined by liquid-liquid extraction. Fifteen milliliters of tequila were extracted with 15 mL (3 x 5 mL) of dichloromethane. The internal standard in this case was 3-octanol. The extracts were concentrated in a Kuderna-Danish apparatus to 50 µL. GC-MS analyses were performed in two capillary columns HP-FFAP and HP-5 MS. Among the major volatiles, 3-methylbutanol and phenylethyl alcohol were most abundant in all types of tequila, however, some fatty acids were also detected in most of the reposado and añejo types. Minor volatiles, on the other hand, varied widely between tequilas. Alcohols (C₃-C,₆), esters (C₆-C₁₈), and acids (C₂-C₁₂) were the most common volatiles. Various furans and nitrogenous compounds were also present. Significative differences, both qualitative and quantitative were found among all tequilas. Major and minor volatiles were sniffed in a GC-O. The evaluation of potent odorants demostrated that volatiles with sweet, floral, woody, and tepache-like notes are the impact character compounds of tequila. According to this study most of the volatile contributors to the aroma of tequila are similar to those reported for wine and sake. However, mezcal (Agave angustifolia) was used as a negative control.