Characterization of Volatile Compounds from Ethnic Agave Alcoholic Beverages by Gas Chromatography-Mass Spectrometry

Antonio De León-Rodríguez¹*, Pilar Escalante-Minakata¹, María I. Jiménez-García², Leandro G. Ordoñez-Acevedo¹, José L. Flores Flores³ and Ana P. Barba de la Rosa<sup>1

1</sup>Department of Molecular Biology, Institute for Scientific and Technological Research of San Luis Potosí, Apartado Postal 3–74 Tangamanga, MX-78231 San Luis Potosí, S.L.P., Mexico
²Faculty of Chemistry, UASLP, Álvaro Obregón 64, MX-78000, S.L.P., Mexico
³Institute of Desert Zones, UASLP, Altair 200 Fracc. Del Llano, MX-78377, S.L.P., Mexico

Article history:
Received November 11, 2006
Accepted April 3, 2007

Key words:
Agave, pulque, spirits, SPME, terpenes, alcohols

Summary:
Ethnic Agave alcoholic beverages such as raicilla, sisal, tequila, mezcal, bacanora, sotol and pulque have been analyzed by gas chromatography and headspace solid-phase microextraction- gas chromatography-mass spectrometry (HS-SPME-GC-MS). There were 105 compounds identified, eleven were classified as major compounds and the others were classified as minor compounds. Seventeen minor compounds could be used as authenticity markers since they were beverage specific. Cluster analysis (CA) showed that Agave alcoholic beverages could be distinguished by multivariate analysis of major compounds; however, the analysis of minor compounds provided a better fingerprinting.

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