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Fonseca-Aguiñaga R, Navarro-Arteaga UE, Muñoz-Sánchez M, Gómez-Ruiz H, Warren-Vega WM, Romero-Cano LA. Design of a Novel Auxiliary Diagnostic Test for the Determination of Authenticity of Tequila 100% Agave Silver Class Based on Chemometrics Analysis of the Isotopic Fingerprint of the Beverage. Foods 2023; 12:2605. [PMID: 37444343 DOI: 10.3390/foods12132605] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2023] [Revised: 06/29/2023] [Accepted: 06/29/2023] [Indexed: 07/15/2023] Open
Abstract
The present research shows a robust isotopic ratio characterization of Carbon-13 (δ13CVPDB) in congeneric compounds such as methanol, n-propanol, isoamyl alcohol, ethyl lactate, ethyl acetate, ethanol, and acetaldehyde in representative samples (n = 69) of Tequila 100% agave silver class (TSC), employing gas chromatography/combustion/isotope-ratio mass spectrometry (GC/C/IRMS). From the information obtained, the construction of a radial plot attributable to the isotopic fingerprint of TSC was achieved. With this information, a diagnostic test was designed to determine the authenticity of TSC, comparing alcoholic beverages from other agave species as non-authentic samples. The sensitivity of the test was 94.2%; the specificity was 83.3%. Additionally, non-authentic samples were analyzed that meet all the criteria established in the regulations. The results obtained show that the GC/C/IRMS analytical technique and designed diagnostic test are useful as auxiliary parameters to determine the authenticity of the beverage, thus managing to determine the adulteration or falsification of the product.
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Affiliation(s)
- Rocío Fonseca-Aguiñaga
- Grupo de Investigación en Materiales y Fenómenos de Superficie, Departamento de Biotecnológicas y Ambientales, Universidad Autónoma de Guadalajara, Av. Patria 1201, Zapopan 45129, Mexico
- Laboratorio de Isotopía, Consejo Regulador del Tequila A. C., Av. Patria 723, Zapopan 45030, Mexico
| | - Uriel E Navarro-Arteaga
- Grupo de Investigación en Materiales y Fenómenos de Superficie, Departamento de Biotecnológicas y Ambientales, Universidad Autónoma de Guadalajara, Av. Patria 1201, Zapopan 45129, Mexico
- Laboratorio de Isotopía, Consejo Regulador del Tequila A. C., Av. Patria 723, Zapopan 45030, Mexico
| | | | - Humberto Gómez-Ruiz
- Departamento de Química Analítica, Facultad de Química, Universidad Nacional Autónoma de México, Ciudad de México 04510, Mexico
| | - Walter M Warren-Vega
- Grupo de Investigación en Materiales y Fenómenos de Superficie, Departamento de Biotecnológicas y Ambientales, Universidad Autónoma de Guadalajara, Av. Patria 1201, Zapopan 45129, Mexico
| | - Luis A Romero-Cano
- Grupo de Investigación en Materiales y Fenómenos de Superficie, Departamento de Biotecnológicas y Ambientales, Universidad Autónoma de Guadalajara, Av. Patria 1201, Zapopan 45129, Mexico
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Warren-Vega WM, Fonseca-Aguiñaga R, González-Gutiérrez LV, Romero-Cano LA. A critical review on the assessment of the quality and authenticity of Tequila by different analytical techniques: Recent advances and perspectives. Food Chem 2023; 408:135223. [PMID: 36535180 DOI: 10.1016/j.foodchem.2022.135223] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Revised: 12/05/2022] [Accepted: 12/12/2022] [Indexed: 12/23/2022]
Abstract
Currently, the authenticity and traceability of Tequila are determined in an inspection process carried out by the Tequila Regulatory Council. However, in recent years, the authorities have seized illegal alcoholic products that are marketed as Tequila without being so, making it necessary to strengthen the current methods of detecting counterfeiting and/or adulteration. Therefore, it is important to establish a review of the current analytical techniques that have been proposed to solve this problem. In this review, emphasis is placed on the analysis of the analytical techniques that have been used to consolidate a profile of authenticity and quality in Tequila, thus highlighting new auxiliary analytical techniques to the current verification process, establishing future validation opportunities in terms of international quality control. The use of isotopic ratios stands out as the most robust technique because it establishes the type of sugar source used and the maturation time of the manufacturing process.
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Affiliation(s)
- Walter M Warren-Vega
- Grupo de Investigación en Materiales y Fenómenos de Superficie, Departamento de Ciencias Biotecnológicas y Ambientales. Universidad Autónoma de Guadalajara. Av. Patria 1201, C.P. 45129, Zapopan, Jalisco, Mexico; Centro de Investigación y Desarrollo Tecnológico en Electroquímica (CIDETEQ), Parque Tecnológico Sanfandila, Pedro Escobedo, Querétaro 76703, Mexico
| | - Rocío Fonseca-Aguiñaga
- Grupo de Investigación en Materiales y Fenómenos de Superficie, Departamento de Ciencias Biotecnológicas y Ambientales. Universidad Autónoma de Guadalajara. Av. Patria 1201, C.P. 45129, Zapopan, Jalisco, Mexico; Laboratorio de Isotopía, Consejo Regulador del Tequila A. C. Av. Patria 723, Zapopan, Jalisco C.P. 45030, Mexico
| | - Linda V González-Gutiérrez
- Centro de Investigación y Desarrollo Tecnológico en Electroquímica (CIDETEQ), Parque Tecnológico Sanfandila, Pedro Escobedo, Querétaro 76703, Mexico
| | - Luis A Romero-Cano
- Grupo de Investigación en Materiales y Fenómenos de Superficie, Departamento de Ciencias Biotecnológicas y Ambientales. Universidad Autónoma de Guadalajara. Av. Patria 1201, C.P. 45129, Zapopan, Jalisco, Mexico.
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Warren-Vega WM, Aguilar-Hernández DE, Zárate-Guzmán AI, Campos-Rodríguez A, Romero-Cano LA. Development of a Predictive Model for Agave Prices Employing Environmental, Economic, and Social Factors: Towards a Planned Supply Chain for Agave-Tequila Industry. Foods 2022; 11:foods11081138. [PMID: 35454724 PMCID: PMC9028388 DOI: 10.3390/foods11081138] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2022] [Revised: 03/10/2022] [Accepted: 04/11/2022] [Indexed: 12/10/2022] Open
Abstract
The interest of consumers to acquire Tequila has caused an increase in its sales. As demand increases, the Tequila industry must obtain its raw material at a constant rate and agave farmers must be prepared to satisfy this supply chain. Because of this, modernization of the strategies used to ensure a planned, scheduled, timely, and predictable production will allow farmers to maintain the current demand for Tequila. This has been evidenced in official historical records from 1999 to 2020 where there is a fluctuation in the price of agave due to supply and demand. Given this scenario, this research shows the development of a multivariable predictive mathematical model that will permit the agave−Tequila production chain to work based on a smart implementation of planned actions to guarantee the agave supply to the Tequila industry. The proposed model has a goodness of fit (R = 0.8676; R¯2 = 0.8609; F(1,20) = 131.01 > F0.01 (1,20) = 8.10) and demonstrates the impact on agave prices is due to several factors: Tequila exports (α = 0.50) > agave plants harvested “jima” (α = 0.44) > dollar exchange (α = 0.43) > Tequila production (α = 0.06) > annual accumulated precipitation (α = 0.05). Nevertheless, the price forecast can be influenced by climate change or economic crises that affect the supply chain. In conclusion, a prediction of agave price stabilization for five years is shown where authorized producers can evaluate future scenarios so that the agave supply chain can be guaranteed for Tequila production, facilitating the decision making regarding its raw material.
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Affiliation(s)
- Walter M. Warren-Vega
- Grupo de Investigación en Materiales y Fenómenos de Superficie, Departamento de Ciencias Biotecnológicas y Ambientales, Universidad Autónoma de Guadalajara, Av. Patria 1201, Zapopan CP 45129, Jalisco, Mexico; (W.M.W.-V.); (A.I.Z.-G.); (L.A.R.-C.)
| | - David E. Aguilar-Hernández
- Consejo Regulador del Tequila A. C., Av. Patria 723, Zapopan CP 45030, Jalisco, Mexico;
- Departamento de Ciencias Biotecnológicas y Ambientales, Universidad Autónoma de Guadalajara, Av. Patria 1201, Zapopan CP 45129, Jalisco, Mexico
| | - Ana I. Zárate-Guzmán
- Grupo de Investigación en Materiales y Fenómenos de Superficie, Departamento de Ciencias Biotecnológicas y Ambientales, Universidad Autónoma de Guadalajara, Av. Patria 1201, Zapopan CP 45129, Jalisco, Mexico; (W.M.W.-V.); (A.I.Z.-G.); (L.A.R.-C.)
| | - Armando Campos-Rodríguez
- Departamento de Ciencias Biotecnológicas y Ambientales, Universidad Autónoma de Guadalajara, Av. Patria 1201, Zapopan CP 45129, Jalisco, Mexico
- Correspondence:
| | - Luis A. Romero-Cano
- Grupo de Investigación en Materiales y Fenómenos de Superficie, Departamento de Ciencias Biotecnológicas y Ambientales, Universidad Autónoma de Guadalajara, Av. Patria 1201, Zapopan CP 45129, Jalisco, Mexico; (W.M.W.-V.); (A.I.Z.-G.); (L.A.R.-C.)
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Acosta-Salazar E, Fonseca-Aguiñaga R, Warren-Vega WM, Zárate-Guzmán AI, Zárate-Navarro MA, Romero-Cano LA, Campos-Rodríguez A. Effect of Age of Agave tequilana Weber Blue Variety on Quality and Authenticity Parameters for the Tequila 100% Agave Silver Class: Evaluation at the Industrial Scale Level. Foods 2021; 10:foods10123103. [PMID: 34945653 PMCID: PMC8701365 DOI: 10.3390/foods10123103] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2021] [Revised: 11/20/2021] [Accepted: 12/07/2021] [Indexed: 11/23/2022] Open
Abstract
Due to the oversupply and scarcity cycles of the Agave tequilana Weber blue variety, the effect of agave age (harvested in 4, 5, and 6 years) as raw material for the tequila 100% agave silver class was studied for each stage in a full-scale (industrial) process. Harvested plants showed differences in their morphological characteristics that affected the amount of juice; this had an impact in the fermentation stage since must composition was modified in the nitrogen content and juice/exudate ratio. This was noticed due to an increase in the production of higher alcohols attributed to the odd-chain fatty of the exudate, which affects n-propanol production. The characterization of the final product showed the feasibility to use agaves (less than 7 years) to produce the Tequila 100% agave silver class and to comply with the quality criteria. Furthermore, the final product was analyzed with the gas chromatography-isotope ratio mass-spectrometry technique to determine its authenticity. The δ13CVPDB isotopic parameter (−13.40‰ in average) values show the type of plant used as a raw material for ethanol production, while the δ18OVSMOW (20.52‰ in average) isotopic parameter can be helpful in corroborating and ensuring the traceability of the product and the geographical location of the beverage production.
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Affiliation(s)
- Efraín Acosta-Salazar
- Departamento de Ciencias Biotecnológicas y Ambientales, Universidad Autónoma de Guadalajara, Av. Patria 1201, Zapopan 45129, Mexico; (E.A.-S.); (M.A.Z.-N.)
| | - Rocío Fonseca-Aguiñaga
- Grupo de Investigación en Materiales y Fenómenos de Superficie, Departamento de Ciencias Biotecnológicas y Ambientales, Universidad Autónoma de Guadalajara, Av. Patria 1201, Zapopan 45129, Mexico; (R.F.-A.); (W.M.W.-V.); (A.I.Z.-G.)
- Laboratorio de Isotopía, Consejo Regulador del Tequila A. C., Av. Patria 723, Zapopan 45030, Mexico
| | - Walter M. Warren-Vega
- Grupo de Investigación en Materiales y Fenómenos de Superficie, Departamento de Ciencias Biotecnológicas y Ambientales, Universidad Autónoma de Guadalajara, Av. Patria 1201, Zapopan 45129, Mexico; (R.F.-A.); (W.M.W.-V.); (A.I.Z.-G.)
| | - Ana I. Zárate-Guzmán
- Grupo de Investigación en Materiales y Fenómenos de Superficie, Departamento de Ciencias Biotecnológicas y Ambientales, Universidad Autónoma de Guadalajara, Av. Patria 1201, Zapopan 45129, Mexico; (R.F.-A.); (W.M.W.-V.); (A.I.Z.-G.)
- Centro de Investigación y Estudios de Posgrado, Facultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, San Luis Potosí 78060, Mexico
| | - Marco A. Zárate-Navarro
- Departamento de Ciencias Biotecnológicas y Ambientales, Universidad Autónoma de Guadalajara, Av. Patria 1201, Zapopan 45129, Mexico; (E.A.-S.); (M.A.Z.-N.)
| | - Luis A. Romero-Cano
- Grupo de Investigación en Materiales y Fenómenos de Superficie, Departamento de Ciencias Biotecnológicas y Ambientales, Universidad Autónoma de Guadalajara, Av. Patria 1201, Zapopan 45129, Mexico; (R.F.-A.); (W.M.W.-V.); (A.I.Z.-G.)
- Correspondence: (L.A.R.-C.); (A.C.-R.)
| | - Armando Campos-Rodríguez
- Departamento de Ciencias Biotecnológicas y Ambientales, Universidad Autónoma de Guadalajara, Av. Patria 1201, Zapopan 45129, Mexico; (E.A.-S.); (M.A.Z.-N.)
- Correspondence: (L.A.R.-C.); (A.C.-R.)
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Herbert-Pucheta JE, Lozada-Ramírez JD, Ortega-Regules AE, Hernández LR, Anaya de Parrodi C. Nuclear Magnetic Resonance Metabolomics with Double Pulsed-Field-Gradient Echo and Automatized Solvent Suppression Spectroscopy for Multivariate Data Matrix Applied in Novel Wine and Juice Discriminant Analysis. Molecules 2021; 26:molecules26144146. [PMID: 34299421 PMCID: PMC8307358 DOI: 10.3390/molecules26144146] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Revised: 06/21/2021] [Accepted: 06/23/2021] [Indexed: 12/03/2022] Open
Abstract
The quality of foods has led researchers to use various analytical methods to determine the amounts of principal food constituents; some of them are the NMR techniques with a multivariate statistical analysis (NMR-MSA). The present work introduces a set of NMR-MSA novelties. First, the use of a double pulsed-field-gradient echo (DPFGE) experiment with a refocusing band-selective uniform response pure-phase selective pulse for the selective excitation of a 5–10-ppm range of wine samples reveals novel broad 1H resonances. Second, an NMR-MSA foodomics approach to discriminate between wine samples produced from the same Cabernet Sauvignon variety fermented with different yeast strains proposed for large-scale alcohol reductions. Third a comparative study between a nonsupervised Principal Component Analysis (PCA), supervised standard partial (PLS-DA), and sparse (sPLS-DA) least squares discriminant analysis, as well as orthogonal projections to a latent structures discriminant analysis (OPLS-DA), for obtaining holistic fingerprints. The MSA discriminated between different Cabernet Sauvignon fermentation schemes and juice varieties (apple, apricot, and orange) or juice authentications (puree, nectar, concentrated, and commercial juice fruit drinks). The new pulse sequence DPFGE demonstrated an enhanced sensitivity in the aromatic zone of wine samples, allowing a better application of different unsupervised and supervised multivariate statistical analysis approaches.
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Affiliation(s)
- José Enrique Herbert-Pucheta
- Consejo Nacional de Ciencia y Tecnología-Laboratorio Nacional de Investigación y Servicio Agroalimentario y Forestal, Universidad Autónoma Chapingo, Carretera México-Texcoco km 38.5, Chapingo, Estado de México 56230, Mexico;
- Departamento de Química Orgánica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Prolongación de Carpio y Plan de Ayala s/n, Colonia Santo Tomás, Ciudad de México 11340, Mexico
| | - José Daniel Lozada-Ramírez
- Departamento de Ciencias Químico Biológicas, Universidad de las Américas Puebla, San Andrés Cholula 72810, Mexico;
| | - Ana E. Ortega-Regules
- Departamento de Ciencias de la Salud, Universidad de las Américas Puebla, San Andrés Cholula 72810, Mexico;
| | - Luis Ricardo Hernández
- Departamento de Ciencias Químico Biológicas, Universidad de las Américas Puebla, San Andrés Cholula 72810, Mexico;
- Correspondence: (L.R.H.); (C.A.d.P.); Tel.: +52-222-2292412 (L.R.H.); +52-222-2292005 (C.A.d.P.)
| | - Cecilia Anaya de Parrodi
- Departamento de Ciencias Químico Biológicas, Universidad de las Américas Puebla, San Andrés Cholula 72810, Mexico;
- Correspondence: (L.R.H.); (C.A.d.P.); Tel.: +52-222-2292412 (L.R.H.); +52-222-2292005 (C.A.d.P.)
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Geographical Origin Identification of Tequila Based on Multielement and Stable Isotopes. J FOOD QUALITY 2021. [DOI: 10.1155/2021/6615264] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
To explore the regional characteristics of multielement and stable isotopes in tequila and the viability of tracing the geographical origin, both inductively coupled plasma mass spectrometry (ICP-MS) and stable isotope ratio mass spectrometry (IRMS) were applied in this study to determine the multielement content and stable isotope ratios of tequila. Then, principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA) as chemometrics were conducted in combination to establish a model for determining the geographical origin of Mexican tequila. According to the analytical results, the content of 22 elements varied, as did the ranges of stable isotope δ13C and δ18O values for the tequila obtained from the 4 producing areas. Besides, there were regional characteristics shown to some extent. PCA and PLS-DA methods can be adopted to identify the geographical origin of tequila in Mexico. According to the discriminant verification of 16 samples, the accuracy of prediction reached 93.75%. It has been demonstrated that it is possible to distinguish tequila of different geographical origins in Mexico by combining the determination of the multielement content and stable isotope ratios with chemometric analysis, which lays a foundation for tracing the geographical origin of tequila.
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Warren-Vega WM, Fonseca-Aguiñaga R, González-Gutiérrez LV, Carrasco-Marín F, Zárate-Guzmán AI, Romero-Cano LA. Chemical characterization of tequila maturation process and their connection with the physicochemical properties of the cask. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103804] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Fonseca-Aguiñaga R, Warren-Vega WM, Miguel-Cruz F, Romero-Cano LA. Isotopic Characterization of 100% Agave Tequila (Silver, Aged and Extra-Aged Class) for Its Use as an Additional Parameter in the Determination of the Authenticity of the Beverage Maturation Time. Molecules 2021; 26:molecules26061719. [PMID: 33808745 PMCID: PMC8003353 DOI: 10.3390/molecules26061719] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2021] [Revised: 03/02/2021] [Accepted: 03/12/2021] [Indexed: 11/25/2022] Open
Abstract
Isotopic ratios of δ13CVPDB and δ18OVSMOW have been used as an additional parameter to ensure the authenticity of the aging time of 100% agave tequila. For this purpose, 120 samples were isotopically analyzed (40 silver class, 40 aged class, and 40 extra-aged classes). The samples were obtained through a stratified sampling by proportional allocation, considering tequila producers from the main different regions of Jalisco, Mexico (Valles 41%, Altos Sur 31%, Cienega 16%, and Centro 12%). The results showed that the δ13CVPDB was found in an average of −12.85 ‰ for all the analyzed beverages, with no significant difference between them. Since for all the tested samples the Agave tequilana Weber blue variety was used as source of sugar to obtain alcohol, those results were foreseeable, and confirm the origin of the sugar source. Instead, the results for δ18OVSMOW showed a positive slope linear trend for the aging time (silver class 19.52‰, aged class 20.54‰, extra-aged class 21.45‰), which is associated with the maturation process, there are oxidation reactions that add congeneric compounds to the beverage, these can be used as tracers for the authenticity of the aging time. Additionally, the experimental data showed homogeneity in the beverages regardless of the production region, evidencing the tequila industry’s high-quality standards. However, a particular case occurs with the δ18OVSMOW data for the silver class samples, in which a clear trend is noted with the altitude of the region of origin; therefore, this information suggests that this analytical parameter could be useful to authenticate the regional origin of beverage.
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Affiliation(s)
- Rocío Fonseca-Aguiñaga
- Grupo de Investigación en Materiales y Fenómenos de Superficie, Departamento de Biotecnológicas y Ambientales, Universidad Autónoma de Guadalajara, Av. Patria 1201, Zapopan, Jalisco C.P. 45129, Mexico; (R.F.-A.); (W.M.W.-V.)
- Laboratorio de Isotopía, Consejo Regulador del Tequila A. C. Av. Patria 723, Zapopan, Jalisco C.P. 45030, Mexico;
| | - Walter M. Warren-Vega
- Grupo de Investigación en Materiales y Fenómenos de Superficie, Departamento de Biotecnológicas y Ambientales, Universidad Autónoma de Guadalajara, Av. Patria 1201, Zapopan, Jalisco C.P. 45129, Mexico; (R.F.-A.); (W.M.W.-V.)
| | - Floriberto Miguel-Cruz
- Laboratorio de Isotopía, Consejo Regulador del Tequila A. C. Av. Patria 723, Zapopan, Jalisco C.P. 45030, Mexico;
| | - Luis A. Romero-Cano
- Grupo de Investigación en Materiales y Fenómenos de Superficie, Departamento de Biotecnológicas y Ambientales, Universidad Autónoma de Guadalajara, Av. Patria 1201, Zapopan, Jalisco C.P. 45129, Mexico; (R.F.-A.); (W.M.W.-V.)
- Correspondence:
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