| Title: | Understanding the Biosynthetic Changes that Give Origin to the Distinctive Flavor of Sotol: Microbial Identification and Analysis of the Volatile Metabolites Profiles During Sotol (Dasylirion sp.) Must Fermentation |
| Author(s): | Zavala-Diaz de la Serna; Contreras-Lopez R; Lerma-Torres LP; Ruiz-Teran F; Rocha-Gutierrez BA; Perez-Vega SB; Elias-Ogaz LR; Salmeron I; |
| Address: | "The Graduate School, Graduate Program in Food Technology, Autonomous University of Chihuahua, University Circuit 1, New University Campus, Chihuahua, Chihuahua C.P. 31125, Mexico. Departamento de Alimentos y Biotecnologia, Facultad de Quimica, Universidad Nacional Autonoma de Mexico, Circuito Exterior S/N, Coyoacan, Cd. Universitaria, Ciudad de Mexico 04510, Mexico" |
| ISSN/ISBN: | 2218-273X (Electronic) 2218-273X (Linking) |
| Abstract: | "In northern Mexico, the distilled spirit sotol with a denomination of origin is made from species of Dasylirion. The configuration of the volatile metabolites produced during the spontaneous fermentation of Dasylirion sp. must is insufficiently understood. In this study, the aim was to investigate the composition of the microbial consortia, describe the variation of volatile metabolites, and relate such profiles with their particular flavor attributes during the fermentation of sotol (Dasylirion sp.) must. Ascomycota was the phylum of most strains identified with 75% of total abundance. The genus of fermenting yeasts constituted of 101 Pichia strains and 13 Saccharomyces strains. A total of 57 volatile metabolites were identified and grouped into ten classes. The first stage of fermentation was composed of diesel, green, fruity, and cheesy attributes due to butyl 2-methylpropanoate, octan-1-ol, ethyl octanoate, and butanal, respectively, followed by a variation to pungent and sweet descriptors due to 3-methylbutan-1-ol and butyl 2-methylpropanoate. The final stage was described by floral, ethereal-winey, and vinegar attributes related to ethyl ethanimidate, 2-methylpropan-1-ol, and 2-hydroxyacetic acid. Our results improve the knowledge of the variations of volatile metabolites during the fermentation of sotol must and their contribution to its distinctive flavor" |
| Keywords: | *Alcoholic Beverages/analysis Asparagaceae/chemistry/*metabolism *Fermentation Flavoring Agents/analysis/*metabolism Mexico Pichia/metabolism Saccharomyces cerevisiae/metabolism Taste Volatile Organic Compounds/analysis/*metabolism Dasylirion sp.flavor a; |
| Notes: | "MedlineZavala-Diaz de la Serna, Francisco Javier Contreras-Lopez, Ricardo Lerma-Torres, L Paola Ruiz-Teran, Francisco Rocha-Gutierrez, Beatriz A Perez-Vega, Samuel B Elias-Ogaz, Leslie R Salmeron, Ivan eng 258436/National Council on Science and Technology of Mexico/International INFR-2012-1-188331/National Council on Science and Technology of Mexico/International Research Support, Non-U.S. Gov't Switzerland 2020/07/28 Biomolecules. 2020 Jul 16; 10(7):1063. doi: 10.3390/biom10071063" |
