Characterization of tequila flavor by instrumental and sensory analysis

Tequila, the fermented and twice-distilled juice of Agave tequilana, was extracted using dichloromethane. The extract obtained, which represented approximately 0.03% v/v of the original product, was analyzed by gas chromatography (GC), employing both flame ionization detection (FID) and sulfur chemiluminescence detection, as well as by gas chromatography-mass spectrometry (GC-MS). More than 175 components were identified in the extract, accounting for more than 99% of the total GC FID peak area. The extract was also subjected to sensory analysis employing the technique of GC with odor port evaluation/aroma extract dilution analysis. More than 60 odorants were detected, at least 30 of which could be correlated with specific GC peaks arising from components found in the extract. On the basis of their detection in the most dilute extracts analyzed, five constituents were determined to he the most powerful odorants of tequila; these were isovaleraldehyde, isoamyl alcohol, beta-damascenone, 2-phenylethanol, and vanillin. Efforts at reconstituting tequila flavor from its component parts were not successful, however, indicating that further significant contributors to tequila flavor remain to be identified.