Analysis and Identification of Mezcal and Tequila Aromas by Ambient Ionisation MS, GC-MS, and GCxGC-MS

Analysis and Identification of Mezcal and Tequila Aromas by Ambient Ionisation MS, GC-MS, and GCxGC-MS

Robert B. Cody, JEOL USA, Inc, 11 Dearborn Rd., Peabody MA 01960

Published in Chromatography Today, August 2020

Introduction

Mezcal and tequila are alcoholic beverages produced from the Agave plant. Tequila is produced exclusively from the blue Weber agave (Agave tequilana) while mezcal can be produced by any of approximately 30 different agave species. Agave hearts are roasted in the process of making
mezcal, giving it a characteristic smoky flavour that distinguishes mezcal from tequila. Reposado (‘rested’) tequila is aged for between two months and one year in oak barrels.

The article can be accessed on the Chromatography Today website and a PDF of the full article is available here.