title: Generation of Maillard compounds from inulin during the thermal processing of Agave tequilana Weber Var. azul.
abstract: 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 CH(2)Cl(2), 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.
authors.affiliation: Unidad de Biotecnología e Ingeniería Genética de Plantas, Centro de Investigación y Estudios Avanzados del IPN, Apartado Postal 629, 36500 Irapuato, Gto., Mexico.
authors.forename: Norma A
authors.initials: NA
authors.lastname: Mancilla-Margalli
authors.forename: Mercedes G
authors.initials: MG
authors.lastname: López
mesh_terms: D027882:Agave / Q000737:chemistry*; D000447:Aldehydes / Q000032:analysis; D002241:Carbohydrates / Q000032:analysis; D003116:Color; D005663:Furans / Q000032:analysis; D008401:Gas Chromatography-Mass Spectrometry; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D007444:Inulin / Q000737:chemistry*; D015416:Maillard Reaction; D011714:Pyrans / Q000032:analysis; D014835:Volatilization
chemical_list: D000447:Aldehydes; D002241:Carbohydrates; D005663:Furans; D011714:Pyrans; D007444:Inulin