Ivonne Wendolyne Gonz�lez-Robles
The impact of maturation on concentrations of key odour active compounds which determine the aroma of tequila
Gonz�lez-Robles, Ivonne Wendolyne; Cook, David J.
Abstract
Samples of non-mature and añejo (matured) tequila of the same brand/provenance were analysed using GC–MS and gas chromatography olfactometry (GC-O)/aroma extract dilution analysis (AEDA) to provide quantitative data on the most odour active compounds that contribute to the aroma of these spirits. Extracts of non-mature tequila were characterized by 26 odour-active regions, which included ethyl hexanoate, ethyl octanoate, 2-phenylethyl acetate, β-damascenone, isoamyl alcohol and octanoic acid as the most odour-active compounds (flavour dilution, FD, factor ≥ 6561). In contrast, extracts of the mature spirit showed 36 odour-active zones, where the compounds with the highest FD factors (6561) were ethyl hexanoate, ethyl octanoate, 2-phenylethyl acetate, isoamyl alcohol, phenethyl alcohol, guaiacol, 4-ethyl guaiacol, vanillin, cis/trans whisky lactones, β-damascenone and octanoic acid. The aromagram of mature tequila was thus differentiated from that of the non-mature spirit owing to the presence of cask-extractive compounds and the increased FD factors of certain terpenes, higher alcohols and acetals. This study provides a comprehensive and quantitative understanding of changes in key odourants of tequila as a result of the maturation process and also reveals a further characterization of the likely impact of each compound on overall spirit flavour, in terms of odour activity values.
Citation
González-Robles, I. W., & Cook, D. J. (2016). The impact of maturation on concentrations of key odour active compounds which determine the aroma of tequila. Journal of the Institute of Brewing, 122(3), 369-380. https://doi.org/10.1002/jib.333
Journal Article Type | Article |
---|---|
Acceptance Date | Apr 3, 2016 |
Online Publication Date | Jul 19, 2016 |
Publication Date | Aug 16, 2016 |
Deposit Date | Nov 4, 2016 |
Publicly Available Date | Nov 4, 2016 |
Journal | Journal of the Institute of Brewing |
Electronic ISSN | 2050-0416 |
Publisher | Wiley |
Peer Reviewed | Peer Reviewed |
Volume | 122 |
Issue | 3 |
Pages | 369-380 |
DOI | https://doi.org/10.1002/jib.333 |
Keywords | Agave tequilana; Volatile compounds; Aroma extract dilution analysis: Gas22 chromatography, Mass spectrometry; Tequila; Non-mature; Mature. |
Public URL | https://nottingham-repository.worktribe.com/output/800339 |
Publisher URL | http://dx.doi.org/10.1002/jib.333 |
Additional Information | This is the peer reviewed version of the following article: González-Robles, I. W., and Cook, D. J. (2016) The impact of maturation on concentrations of key odour active compounds which determine the aroma of tequila. J. Inst. Brew., 122: 369–380. doi: 10.1002/jib.333., which has been published in final form at http://dx.doi.org/10.1002/jib.333. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving. |
Contract Date | Nov 4, 2016 |
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