Multivariate Analysis of FTIR and Ion Chromatographic Data for the Quality Control of Tequila

Dirk W. Lachenmeier,* Elke Richling,§ Mercedes G. López,# Willi Frank, and Peter Schreier§
Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany; Lehrstuhl für Lebensmittelchemie, Universität Würzburg, Am Hubland, 97074 Würzburg, Germany; and Unidad de Biotecnología e Ingeniería Genética de Plantas, Centro de Investigación y Estudios Avanzados del IPN, 36500 Irapuato, Gto., Mexico
J. Agric. Food Chem., 2005, 53 (6), pp 2151–2157
DOI: 10.1021/jf048637f
Publication Date (Web): February 18, 2005
Copyright © 2005 American Chemical Society

Abstract

Principal component analysis (PCA) was applied to the chromatographic and spectroscopic data of authentic Mexican tequilas (n = 14) and commercially available samples purchased in Mexico and Germany (n = 24). The scores scatter plot of the first two principal components (PC) of the anions chloride, nitrate, sulfate, acetate, and oxalate accounting for 78% of the variability allowed a classification between tequilas bottled in Mexico and overseas; however, no discrimination between tequila categories was possible. Mexican products had a significantly (p = 0.0014) lower inorganic anion concentration (range = 1.5−5.1 mg/L; mean = 2.5 mg/L) than the products bottled in the importing countries (range = 3.3−62.6 mg/L; mean = 26.3 mg/L). FTIR allowed a rapid screening of density and ethanol as well as the volatile compounds methanol, ethyl acetate, propanol-1, isobutanol, and 2-/3-methyl-1-butanol using partial least-squares regression (precisions = 5.3−29.3%). Using PCA of the volatile compounds, a differentiation between tequila derived from “100% agave” (Agave tequilana Weber var. azul, Agavaceae) and tequila produced with other fermentable sugars (“mixed” tequila) was possible. The first two PCs describe 89% of the total variability of the data. Methanol and isobutanol influenced the variability in PC1, which led to discrimination. The concentrations of methanol and isobutanol were significantly higher (methanol, p = 0.004; isobutanol, p = 0.005) in the 100% agave (methanol, 297.9 ± 49.5; isobutanol, 251.3 ± 34.9) than in the mixed tequilas (methanol, 197.8 ± 118.5; isobutanol, 151.4 ± 52.8).

Keywords: Agave (Agave tequilana Weber var. azul); Agavaceae; tequila; authenticity; adulteration; identity of spirits; ethanol; volatile compounds; ion chromatography; FTIR

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History

  • Published In Issue March 23, 2005
  • Received for review August 13, 2004. Revised manuscript received January 19, 2005. Accepted January 19, 2005.

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