Identification and Quantification of Volatile Compounds Found in Vinasses from Two Different Processes of Tequila Production

Elizabeth Rodríguez-Félix, Silvia Maribel Contreras-Ramos, Gustavo Davila-Vazquez, Jacobo Rodríguez-Campos and Erika Nahomy Marino-Marmolejo
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Elizabeth Rodríguez-Félix: Environmental Technology Unit, Center for Research and Assistance in Technology and Design of the State of Jalisco (CIATEJ), Guadalajara 44270, Jalisco, Mexico
Silvia Maribel Contreras-Ramos: Environmental Technology Unit, Center for Research and Assistance in Technology and Design of the State of Jalisco (CIATEJ), Guadalajara 44270, Jalisco, Mexico
Gustavo Davila-Vazquez: Environmental Technology Unit, Center for Research and Assistance in Technology and Design of the State of Jalisco (CIATEJ), Guadalajara 44270, Jalisco, Mexico
Jacobo Rodríguez-Campos: Analytical and Metrological Unit, Center for Research and Assistance in Technology and Design of the State of Jalisco (CIATEJ), Guadalajara 44270, Jalisco, Mexico
Erika Nahomy Marino-Marmolejo: Medical and Pharmaceutical Unit, Center for Research and Assistance in Technology and Design of the State of Jalisco (CIATEJ), Guadalajara 44270, Jalisco, Mexico

Energies, 2018, vol. 11, issue 3, 1-18

Abstract: Vinasses are the main byproducts of ethanol distillation and distilled beverages worldwide and are generated in substantial volumes. Tequila vinasses (TVs) could be used as a feedstock for biohydrogen production through a dark fermentative (DF) process due to their high content of organic matter. However, TV components have not been previously assayed in order to evaluate if they may dark ferment. This work aimed to identify and quantify volatile compounds (VC) in TV and determine if the VC profile depends upon the type of production process (whether the stems were initially cooked or not). TVs were sampled from 3 agave stems with a not-cooking (NC) process, and 3 agave stems with a cooking (C) process, and volatile compounds were determined by gas chromatography coupled with mass spectrometry (GC–MS). A total of 111 volatile compounds were identified, the TV from the cooking process (C) showed the higher presence of furanic compounds (furfural and 5-(hydroxymethyl) furfural) and organic acids (acetic acid and butyric acid), which have been reported as potential inhibitors for DF. To our knowledge, this is the first description of the VC composition from TVs. This study could serve as a base for further investigations related to vinasses from diverse sources.

Keywords: stillage; volatile compounds; tequila; inhibitors; dark fermentative (search for similar items in EconPapers)
JEL-codes: Q Q0 Q4 Q40 Q41 Q42 Q43 Q47 Q48 Q49 (search for similar items in EconPapers)
Date: 2018
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (2)

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