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Mercedes G. López - One of the best experts on this subject based on the ideXlab platform.
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Major and Minor Compounds in a Mexican Spirit, Young Mezcal Coming from Two Agave Species
Czech Journal of Food Sciences, 2018Co-Authors: Araceli M. Ver A-guz, Má N, Mercedes G. LópezAbstract:Vera-Guzman A.M., Guzman-Geronimo R.I., Lopez M.G . (2010): Major and minor compounds in a Mexican spirit, young Mezcal coming from two Agave species. Czech J. Food Sci., 28: 127-132. Major and minor compounds in a traditional Mexican spirit, young Mezcal from Agave angustifolia Haw . and Agave potatorum Zucc., were characterised using gas chromatography and solid phase microextraction-gas chromatogra - phy-mass spectrometry. A large variability in both Mezcal samples was detected in the content of methanol, higher alcohols, acetic acid, and ethyl acetate. However, their values were below the maximum concentration permitted by the Mexican Standards. The minor compounds identified by mass spectrometry included alcohols, esters, ketones, acids, and furanes. The similarities found between Mezcal from Agave angustifolia and Agave potatorum may be due to their processing methods. In addition, Mezcals contain unique compounds that can be used as markers to identify
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Volatile Compound Profiles in Mezcal Spirits as Influenced by Agave Species and Production Processes
Beverages, 2018Co-Authors: Araceli M. Vera-guzmán, Rosa Isela Guzmán-gerónimo, Mercedes G. López, José Luis Chávez-serviaAbstract:Mezcal is a traditional Mexican spirit produced by distilling fermented Agave. The effects of Agave species, origin, and season on the volatile compound profile were studied in Mezcal from Oaxaca, Mexico. Liquid-liquid extraction was used to isolate volatile compounds from Mezcals made from Agave angustifolia Haw. and Agave potatorum Zucc. These compounds were identified using gas chromatography-mass spectrometry (GC-MS). Eighty-four volatile compounds were identified, including alcohols, esters, fatty acids, ketones, furans, and others. Using variance analysis, it was possible to observe significant differences for the 26, 24, and 10 compounds in Mezcal samples that differed based on Agave species, origin, and season. 3-Ethyl-phenol was identified only in samples of Mezcal from A. angustifolia, and this volatile compound could be used as an authentic marker of Mezcal from A. angustifolia (p ≤ 0.01).
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improving agave duranguensis must for enhanced fermentation c n ratio effects on Mezcal composition and sensory properties
Revista Mexicana De Ingenieria Quimica, 2015Co-Authors: G C De Los Riosderas, Mercedes G. López, Olga Miriam Rutiagaquinones, Javier Lopezmiranda, Jesus Bernardo Paezlerma, Nicolas Oscar SotocruzAbstract:El Mezcal es una bebida tradicional destilada que se obtiene por fermentacion de los azucares de agave. En este trabajo se determinaron los efectos de la relacion C/N y la concentracion inicial de azucares en el mosto de Agave duranguensis sobre la cinetica de fermentacion, la composicion y la evaluacion sensorial del Mezcal producido. La fermentacion del mosto de A. duranguensis fue mejorada mediante la adicion de un 50% de nitrogeno, respecto al contenido original, como sulfato de amonio, a una concentracion inicial de azucar de 150 g/L. Estas condiciones iniciales en el mosto de fermentacion permitieron el aumento de la produccion de de etanol y compuestos volatiles, tales como acetato de etilo, 2-butanol y n-propanol, asi como la disminucion de la cantidad de acido acetico, durante la fermentacion. La aceptabilidad del producto final tambien se incremento. La aplicacion comercial de estas condiciones iniciales en la composicion del mosto puede mejorar el proceso de produccion de Mezcal, ya que puede aumentar el aprovechamiento de las materias primas, dejando menos azucar residual y mejorar la aceptabilidad del producto
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Chemical composition and volatile compounds in the artisanal fermentation of Mezcal in Oaxaca, Mexico
AFRICAN JOURNAL OF BIOTECHNOLOGY, 2012Co-Authors: Araceli M. Vera Guzmán, Mercedes G. López, José Luis Chávez-serviaAbstract:The differences among the several varieties of Mezcal produced in Mexico, besides the Agave species, consist essentially in the individuality of the traditional methods used in the elaboration or fermentation process. Therefore, it is necessary to understand the artisanal fermentation processes and to make clear the factors and management practices that have an influence on the chemical composition. Two Mezcal artisanal factories of Agave angustifolia Haw. under two fermentation seasons were investigated in Oaxaca, Mexico. Volatile compounds were analyzed using a gas chromatograph and a capillary column HP-FFAP. Reference standards were used for the identification and quantification of volatile compounds. Samples were successfully separated, and the main volatile compounds identified corresponded to ethyl acetate, ethanol, methanol, 3-methyl-1-butanol, propanol, 2-methyl-1-propanol, and acetic acid. The chemical composition of the artisanal fermentation process differs significantly from factory to factory, season to season, and the interaction between the factories in which the fermentation process takes place and the seasons. Addition of ammonium sulfate reduces the fermentation time and affects significantly the production of ethanol, propanol and butanol, but decreases the methanol, ethyl acetate, and acetic acid production, and this practice is more convenient in fall than in spring. Key words : Fermentation, ammonium sulfate, volatile compounds, higher alcohol, gas chromatography, Mezcal.
Nicolás Oscar Soto-cruz - One of the best experts on this subject based on the ideXlab platform.
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Performance of mixtures of Saccharomyces and non-Saccharomyces native yeasts during alcoholic fermentation of Agave duranguensis juice
Food Microbiology, 2016Co-Authors: Martha Eugenia Nuñez-guerrero, Jesús Bernardo Páez-lerma, Olga Miriam Rutiaga-quiñones, Silvia Marina González-herrera, Nicolás Oscar Soto-cruzAbstract:Abstract Agave juice is fermented and distilled twice in order to obtain Mezcal, a traditional spirit beverage. The goal of this study was to select yeast or yeast mixtures that could be used in industrial production of high-quality Mezcal. Yeasts isolated during fermentation of Agave duranguensis were tested to identify the best strains with respect to the chemical and organoleptic characteristics of the produced Mezcal. Three individual yeast strains were selected for further study: Torulaspora delbrueckii strain ITD-00014a, Saccharomyces cerevisiae strain ITD-00185, and Kluyveromyces marxianus strain ITD-00147. Analysis of the response surfaces permitted identification of three inoculants: one mixture (75% S. cerevisiae ITD-00185 and 25% T. delbrueckii ITD-00014a) and two pure strains (100% K. marxianus ITD-00147 and 100% S. cerevisiae ITD-00185). Mezcal made by using the inoculant constituted by 75% S. cerevisiae ITD-00185 and 25% T. delbrueckii ITD-00014a (named Mezcal 75 Sc /25 Td ) was the best in terms of yield, richness of volatile compounds, and acceptability in sensory tests. We propose using this mixture of yeasts to develop a product that can be used as an inoculant in industrial production of Mezcal and others spirits from different agave species.
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Yeasts Isolated from the Alcoholic Fermentation of Agave duranguensis During Mezcal Production
Food Biotechnology, 2013Co-Authors: Jesús Bernardo Páez-lerma, Olga Miriam Rutiaga-quiñones, Armando Arias-garcía, Eladio Barrio, Nicolás Oscar Soto-cruzAbstract:Mezcal is a spirit produced in some regions of Mexico. In the state of Durango, Mezcal is produced via traditional fermentation of the Agave duranguensis plant. To better understand traditional fermentation processes, it is necessary to know which yeast species are present in fermentations in different producer regions. The aim of this research was to study yeasts involved in traditional Mezcal fermentation in Durango, Mexico, and investigate the phylogeny of the native Saccharomyces cerevisiae strains involved in this process. The 5.8S-ITS genomic region was analyzed to identify strains present in the fermentation process samples in this study. To differentiate strains belonging to the genus Saccharomyces, different molecular techniques were used, including analysis of mitochondrial DNA and δ elements and sequencing of the 5.8S-ITS genomic region. Although a high diversity of microorganisms was found at the beginning of fermentation, Saccharomyces cerevisiae was the only yeast present at the end of ferme...
Alejandra Vargas - One of the best experts on this subject based on the ideXlab platform.
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improving the organoleptic properties of a craft Mezcal beverage by increasing fatty acid ethyl ester contents through atf1 expression in an engineered kluyveromyces marxianus umpe 1 yeast
Journal of Agricultural and Food Chemistry, 2018Co-Authors: Jesus Camposgarcia, Alejandra Vargas, Ana L. Miranda, Lorena Fariasrosales, Victor Mezacarmen, Alma L DiazperezAbstract:Mezcal, a traditional beverage that originated in Mexico, is produced from species of the Agavaceae family. The esters associated with the yeasts utilized during fermentation are important for improving the organoleptic properties of the beverage. We improved the ester contents in a Mezcal beverage by using the yeast Kluyveromyces marxianus, which was engineered with the ATF1 gene. ATF1 expression in the recombinant yeast significantly increased compared with that in the parental yeast, but its fermentative parameters were unchanged. Volatile-organic-compound-content analysis showed that esters had significantly increased in the Mezcal produced with the engineered yeast. In a sensory-panel test, 48% of the panelists preferred the Mezcal produced from the engineered yeast, 30% preferred the Mezcal produced from the wild type, and 15 and 7% preferred the two Mezcal types produced following the routine procedure. Correlation analysis showed that the fruitiness/sweetness description of the Mezcal produced usi...
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Improving the Organoleptic Properties of a Craft Mezcal Beverage by Increasing Fatty Acid Ethyl Ester Contents through ATF1 Expression in an Engineered Kluyveromyces marxianus UMPe‑1 Yeast
2018Co-Authors: Jesús Campos-garcía, Alejandra Vargas, Lorena Farías-rosales, Ana L. Miranda, Víctor Meza-carmen, Alma L. Díaz-pérezAbstract:Mezcal, a traditional beverage that originated in Mexico, is produced from species of the Agavaceae family. The esters associated with the yeasts utilized during fermentation are important for improving the organoleptic properties of the beverage. We improved the ester contents in a Mezcal beverage by using the yeast Kluyveromyces marxianus, which was engineered with the ATF1 gene. ATF1 expression in the recombinant yeast significantly increased compared with that in the parental yeast, but its fermentative parameters were unchanged. Volatile-organic-compound-content analysis showed that esters had significantly increased in the Mezcal produced with the engineered yeast. In a sensory-panel test, 48% of the panelists preferred the Mezcal produced from the engineered yeast, 30% preferred the Mezcal produced from the wild type, and 15 and 7% preferred the two Mezcal types produced following the routine procedure. Correlation analysis showed that the fruitiness/sweetness description of the Mezcal produced using the ATF1-engineered K. marxianus yeast correlated with the content of the esters, whose presence improved the organoleptic properties of the craft Mezcal beverage
Alma L Diazperez - One of the best experts on this subject based on the ideXlab platform.
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improving the organoleptic properties of a craft Mezcal beverage by increasing fatty acid ethyl ester contents through atf1 expression in an engineered kluyveromyces marxianus umpe 1 yeast
Journal of Agricultural and Food Chemistry, 2018Co-Authors: Jesus Camposgarcia, Alejandra Vargas, Ana L. Miranda, Lorena Fariasrosales, Victor Mezacarmen, Alma L DiazperezAbstract:Mezcal, a traditional beverage that originated in Mexico, is produced from species of the Agavaceae family. The esters associated with the yeasts utilized during fermentation are important for improving the organoleptic properties of the beverage. We improved the ester contents in a Mezcal beverage by using the yeast Kluyveromyces marxianus, which was engineered with the ATF1 gene. ATF1 expression in the recombinant yeast significantly increased compared with that in the parental yeast, but its fermentative parameters were unchanged. Volatile-organic-compound-content analysis showed that esters had significantly increased in the Mezcal produced with the engineered yeast. In a sensory-panel test, 48% of the panelists preferred the Mezcal produced from the engineered yeast, 30% preferred the Mezcal produced from the wild type, and 15 and 7% preferred the two Mezcal types produced following the routine procedure. Correlation analysis showed that the fruitiness/sweetness description of the Mezcal produced usi...
Mercedes Lopez - One of the best experts on this subject based on the ideXlab platform.
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Characterization of volatile compounds of Mezcal, an ethnic alcoholic beverage obtained from Agave salmiana.
Journal of agricultural and food chemistry, 2006Co-Authors: Antonio De León-rodríguez, Pilar Escalante-minakata, Lidia Gonzalez-hernandez, Ana P. Barba De La Rosa, Mercedes LopezAbstract:Commercial Mezcals (white, white with worm, rested, rested with worm, and aged) produced from Agave salmiana were analyzed by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). Thirty-seven compounds were identified, and nine of them were classified as major compounds of Mezcal (MCM). Saturated alcohols, ethyl acetate, ethyl 2-hydroxypropanoate, and acetic acid form the MCM group. Minor compounds of Mezcal group include other alcohols, aldehydes, ketones, large chain ethyl esters, organic acids, furans, terpenes, alkenes, and alkynes. Most of the compounds found in Mezcals in this study are similar to those present in tequilas and other alcoholic beverages. However, Mezcals contain unique compounds such as limonene and pentyl butanoate, which can be used as markers for the authenticity of Mezcal produced from A. salmiana.
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characterization of volatile compounds of Mezcal an ethnic alcoholic beverage obtained from agave salmiana
Journal of Agricultural and Food Chemistry, 2006Co-Authors: A De Leonrodriguez, Pilar Escalanteminakata, Lidia Gonzalezhernandez, Ana Barba P De La Rosa, Mercedes LopezAbstract:Commercial Mezcals (white, white with worm, rested, rested with worm, and aged) produced from Agave salmiana were analyzed by solid-phase microextraction−gas chromatography−mass spectrometry (SPME−GC−MS). Thirty-seven compounds were identified, and nine of them were classified as major compounds of Mezcal (MCM). Saturated alcohols, ethyl acetate, ethyl 2-hydroxypropanoate, and acetic acid form the MCM group. Minor compounds of Mezcal group include other alcohols, aldehydes, ketones, large chain ethyl esters, organic acids, furans, terpenes, alkenes, and alkynes. Most of the compounds found in Mezcals in this study are similar to those present in tequilas and other alcoholic beverages. However, Mezcals contain unique compounds such as limonene and pentyl butanoate, which can be used as markers for the authenticity of Mezcal produced from A. salmiana. Keywords: Mezcal; Agave; tequila; ethanol; SPME; terpenes; alcohols