Generation of Maillard Compounds from Inulin during the Thermal Processing of Agave tequilana Weber Var. azul

During the cooking process of Agave tequilana Weber var. azul to produce tequila, besides the hydrolysis of inulin to generate fermentable sugars, many volatiles, mainly Maillard compounds, are produced, most of which may have a significant impact on the overall flavor of tequila. Exudates (agave ju...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2002-02, Vol.50 (4), p.806-812
Main Authors: Mancilla-Margalli, Norma A, López, Mercedes G
Format: Article
Language:English
Subjects:
Agave - chemistry
Aldehydes - analysis
Biological and medical sciences
Brandies, spirituous liquors
Carbohydrates - analysis
Color
Fermented food industries
Food industries
Fundamental and applied biological sciences. Psychology
Furans - analysis
Gas Chromatography-Mass Spectrometry
Hot Temperature
Hydrogen-Ion Concentration
Inulin - chemistry
Maillard Reaction
Pyrans - analysis
Volatilization
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Summary:During the cooking process of Agave tequilana Weber var. azul to produce tequila, besides the hydrolysis of inulin to generate fermentable sugars, many volatiles, mainly Maillard compounds, are produced, most of which may have a significant impact on the overall flavor of tequila. Exudates (agave juice) from a tequila company were collected periodically, and color, °Brix, fructose concentration, and reducing sugars were determined as inulin breakdown took place. Maillard compounds were obtained by extraction with CH2Cl2, and the extracts were analyzed by GC-MS. Increments in color, °Brix, and reducing sugars were observed as a function of time, but a decrease in fructose concentration was found. Many Maillard compounds were identified in the exudates, including furans, pyrans, aldehydes, and nitrogen and sulfur compounds. The most abundant Maillard compounds were methyl-2-furoate, 2,3-dihydroxy-3,5-dihydro-6-methyl-4(H)-pyran-4-one, and 5-(hydroxymethyl)furfural. In addition, a series of short- and long-chain fatty acids was also found. A large number of the volatiles in A. tequilana Weber var. azul were also detected in tequila extracts, and most of these have been reported as a powerful odorants, responsible for the unique tequila flavor. Keywords: Agave tequilana; inulin; Maillard compounds; tequila; GC-MS
ISSN:0021-8561
1520-5118
DOI:10.1021/jf0110295