The impact of maturation on concentrations of key odour active compounds which determine the aroma of tequila. Issue 3 (19th July 2016)

• Record Type: Journal Article
• Authors: González‐Robles, Ivonne Wendolyne; Cook, David J.
• Is Part Of: Journal of the Institute of Brewing. Volume 122:Issue 3(2016)
• Page Start: 369
• Page End: 380
• Publication Date: 2016-07-19
• Subjects: Agave tequilana -- volatile compounds -- aroma extract dilution analysis -- tequila; Brewing -- Periodicals; 663.305
• DOI: 10.1002/jib.333
• Languages: English
• ISSNs: 0046-9750

Abstract

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. Copyright © 2016 The Institute of Brewing & Distilling