Ultra-aged tequila is recognized by its distinctive flavor which renders a premium price worldwide. Ultra-aged tequila is typically aged for 3-5 years in barrel. There are very limited studies about the odor-active volatile compounds in the product. The present study aimed to search for the key odor-active compounds in ultra-aged tequila. Five different ultra-aged tequilas were selected from the most recognized and top selling brands. All were manufactured in the state of Jalisco in accordance with Mexican regulations. Samples were extracted with dichloromethane and aroma extract dilution analysis was performed. A 3-pace dilution series was used to determine the dilution factor (FD) values and two trained panelists evaluated each extract dilutions. Fifty two odor-active volatile compounds were identified in the five ultra-aged tequila samples, and only 18 compounds were common for all the samples. Different samples had different aroma profiles. Among all the aroma-active compounds identified. Phenethyl alcohol, isoamyl alcohol, isobutyl alcohol, whiskey lactone, ethyl lactate, 4-penten-1-ol, isovaleric acid, ethyl octanoate and ethyl decanoate had the highest FD values. The odor-active compounds were further quantitated by stir-bar sorptive extraction GC-MS, SPME-GM-MS, and static headspace GC with standard curves. The odor activity values were investigated among the 5 samples.

Key flavor compounds in ultra-aged tequila

255th National Meeting (2018)

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.