AROMATIC VOLATILE COMPOUNDS GENERATED DURING MEZCAL PRODUCTION FROM Agave angustifolia AND Agave potatorum

Abstract

In this study the aromatic volatile compounds in cooked pines, wort, and mezcal from Agave angustifolia Haw. and A. potatorum Zucc., processed with the traditional artisan production system of Oaxaca, México were evaluated. These compounds were analyzed by gas chromatography using capilar column and pure standards. Major volatiles such methanol, ethanol, and acetic acid were all present in each analyzed material. However, 2-methyl-propanol and 3-methyl-butanol were produced at the fermentation stage, with concentrations of 39 and 140 mg L^-1 in A. angustifolia wort, and 40 and 121 mg L^-1 in the A. potatorum wort. The volatile composition of mezcals from A. angustifolia and A. potatorum was found to be different. Mezcal from A. angustifolia had the largest quantities of methanol, higher alcohols, and acetic acid than mezcal from A. potatorum.