Authentication of tequila by gas chromatography and stable isotope ratio analyses

• Published in: European food research & technology Vol. 217; no. 5; pp. 438 - 443
• Main Authors: BAUER-CHRISTOPH, C, CHRISTOPH, N, AGUILAR-CISNEROS, B. O, LOPEZ, M. G, RICHLING, E, ROSSMANN, A, SCHREIER, P
• Format: Journal Article
• Language: English; German
• Published: Heidelberg Springer 01.11.2003; Berlin Springer Nature B.V
• Subjects: Agave; Alcoholic beverages and cider; Biological and medical sciences; Ethanol; Fermented food industries; Food industries; Fundamental and applied biological sciences. Psychology; Gas chromatography; Isotopes; Mass spectrometry; Ratios; Stable isotopes; Tequila; Volatile compound; Stable isotope ratio analysis; Monocotyledones; Isotope labelling; NMR spectrometry; IRMS; Agave; Tequila volatiles; Alcoholic beverage; Gas chromatography; Succulent plant; Authentication; Agave (Agave tequilana Weber var. Azul); Angiospermae; Quality control; SNIF-NMR; Agavaceae; Spermatophyta; Mass spectrometry; Tequila
• ISSN: 1438-2377; 1438-2385
• DOI: 10.1007/s00217-003-0782-4

Gas chromatographic (GC) determination of volatile constituents and isotope ratio mass spectrometry (IRMS) analysis of ^sup 13^C/^sup 12^C isotope ratios as well as SNIF-NMR analysis of (D/H)-ratios of ethanol in authentic (n=12) and commercial tequila samples (n=13) were used to differentiate analytically between tequila derived from 100% agave (Agave tequilana Weber var. Azul) and tequila produced with other fermentable sugars ('mixed' tequila). Evaluating the correlation of methanol and 2-/3-methyl-1-butanol concentrations, GC analysis was found to be a suitable method for the authenticity assessment of '100% agave' and 'mixed' tequilas. Additional determinations of δ^sup 13^C^sub VPDB^ and (D/H) ratios of ethanol were used to show the perspectives and limits of the methods.[PUBLICATION ABSTRACT]