1H-NMR profile of mezcal and its distillation fractions using two sample preparation methods: direct analysis and solid-phase extraction

Pineda-Amaya, Alejandra del C.; Ocaña-Ríos, Irán; García-Aguilera, Martha E.; Nolasco‐Cancino, Hipócrates; Quiroz-Garcı́a, Beatriz; Esturau‐Escofet, Nuria; Ruíz‐Terán, Francisco

doi:10.1007/s11696-021-01660-5

Cited by 3 publications

(3 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Numerous studies have been conducted to investigate minor and major flavor compounds in spirits. The number of compounds detected has increased as instrumental methods for flavor investigation have improved, and the composition of spirits is now much clearer [10,[17][18][19][20][21][22].…”

Section: The Research Of Spirits Aroma Approachmentioning

confidence: 99%

Alcoholic Fermentation as a Source of Congeners in Fruit Spirits

Stanzer

Čiča

Blesić

et al. 2023

Foods

View full text Add to dashboard Cite

Fermentation is a crucial process in the production of alcoholic beverages such as spirits, which produces a number of volatile compounds due to the metabolic activities of yeast. These volatile compounds, together with the volatile components of the raw materials and the volatile compounds produced during the distillation and aging process, play a crucial role in determining the final flavor and aroma of spirits. In this manuscript, we provide a comprehensive overview of yeast fermentation and the volatile compounds produced during alcoholic fermentation. We will establish a link between the microbiome and volatile compounds during alcoholic fermentation and describe the various factors that influence volatile compound production, including yeast strain, temperature, pH, and nutrient availability. We will also discuss the effects of these volatile compounds on the sensory properties of spirits and describe the major aroma compounds in these alcoholic beverages.

show abstract

Section: The Research Of Spirits Aroma Approachmentioning

confidence: 99%

Alcoholic Fermentation as a Source of Congeners in Fruit Spirits

Stanzer

Čiča

Blesić

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

“…For example, mezcal, a Mexican traditional beverage, has a distinct composition of compounds such as limonene and pentyl butanoate, 3 and their identification helps to assess the mezcal's quality and authenticity. 4 Other metabolites have been identified as being bioactive and beneficial for human health. For example, flavonoids, carotenoids, and phenolic compounds can act as antioxidants and have been associated with reduced risk of some chronic diseases, including cardiovascular or neurodegenerative disorders.…”

Section: Introductionmentioning

confidence: 99%

“…In addition, many secondary metabolites are mainly responsible for characteristic flavors, colors, and aromas of vegetables, fruits, herbs, and spices or even processed foods and derivatives as fermented beverages. For example, mezcal, a Mexican traditional beverage, has a distinct composition of compounds such as limonene and pentyl butanoate, and their identification helps to assess the mezcal’s quality and authenticity . Other metabolites have been identified as being bioactive and beneficial for human health.…”

Section: Introductionmentioning

confidence: 99%

Chemical Multiverse and Diversity of Food Chemicals

Avellaneda-Tamayo,

Chávez-Hernández,

Prado-Romero

et al. 2024

J. Chem. Inf. Model.

View full text Add to dashboard Cite

Food chemicals have a fundamental role in our lives, with an extended impact on nutrition, disease prevention, and marked economic implications in the food industry. The number of food chemical compounds in public databases has substantially increased in the past few years, which can be characterized using chemoinformatics approaches. We and other groups explored public food chemical libraries containing up to 26,500 compounds. This study aimed to analyze the chemical contents, diversity, and coverage in the chemical space of food chemicals and additives and, from here on, food components. The approach to food components addressed in this study is a public database with more than 70,000 compounds, including those predicted via omics techniques. It was concluded that food components have distinctive physicochemical properties and constitutional descriptors despite sharing many chemical structures with natural products. Food components, on average, have large molecular weights and several apolar structures with saturated hydrocarbons. Compared to reference databases, food component structures have low scaffold and fingerprint-based diversity and high structural complexity, as measured by the fraction of sp 3 carbons. These structural features are associated with a large fraction of macronutrients as lipids. Lipids in food components were decompiled by an analysis of the maximum common substructures. The chemical multiverse representation of food chemicals showed a larger coverage of chemical space than natural products and FDA-approved drugs by using different sets of representations.

show abstract

Molecular dynamics simulations of water-ethanol mixtures. I. Composition trends in thermodynamic properties

Benavides Bautista,

Aguilar,

Pizio

2024

Condens. Matter Phys.

View full text Add to dashboard Cite

We explored the composition dependence of a rather comprehensive set of properties of liquid water-ethanol mixtures by using the isobaric-isothermal molecular dynamics computer simulations. The united atom non-polarizable model from the TraPPE data basis for the ethanol molecule combined with the TIP4P-2005 and SPC/E water models is considered. We restrict our calculations to atmospheric pressure, 0.1013 MPa, and room temperature, 298.15 K. Composition trends of the behavior of density, excess mixing volume, apparent molar volumes are described. On the other hand, the excess mixing enthalpy and partial molar enthalpies of species are reported. Besides, we explore the coefficient of isobaric thermal expansion, isothermal heat capacity, adiabatic bulk modulus and heat capacity at constant pressure. In addition, the self-diffusion coefficients of species, the static dielectric constant and the surface tension are described. We intend to get insights into peculiarities of mixing of species in the mixture upon changes of ethanol molar fraction. The quality of predictions of the models is critically evaluated by detailed comparisons with experimental results. Then, necessary improvements of the modelling are discussed.

show abstract

1H-NMR profile of mezcal and its distillation fractions using two sample preparation methods: direct analysis and solid-phase extraction

Cited by 3 publications

References 21 publications

Alcoholic Fermentation as a Source of Congeners in Fruit Spirits

Alcoholic Fermentation as a Source of Congeners in Fruit Spirits

Chemical Multiverse and Diversity of Food Chemicals

Molecular dynamics simulations of water-ethanol mixtures. I. Composition trends in thermodynamic properties

Contact Info

Product

Resources

About