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

Author

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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
    Deceased, 13 March 2017.)

  • 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)

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.

Suggested Citation

  • Elizabeth Rodríguez-Félix & Silvia Maribel Contreras-Ramos & Gustavo Davila-Vazquez & Jacobo Rodríguez-Campos & Erika Nahomy Marino-Marmolejo, 2018. "Identification and Quantification of Volatile Compounds Found in Vinasses from Two Different Processes of Tequila Production," Energies, MDPI, vol. 11(3), pages 1-18, February.
    • Handle: RePEc:gam:jeners:v:11:y:2018:i:3:p:490-:d:133456
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    References listed on IDEAS

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    1. Haroun, Basem Mikhaeil & Nakhla, George & Hafez, Hisham & Nasr, Fayza Aly, 2016. "Impact of furfural on biohydrogen production from glucose and xylose in continuous-flow systems," Renewable Energy, Elsevier, vol. 93(C), pages 302-311.
    2. Siqueira, Marcos Rechi & Reginatto, Valeria, 2015. "Inhibition of fermentative H2 production by hydrolysis byproducts of lignocellulosic substrates," Renewable Energy, Elsevier, vol. 80(C), pages 109-116.
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    Cited by:

    1. Dimitar Karakashev & Yifeng Zhang, 2018. "BioEnergy and BioChemicals Production from Biomass and Residual Resources," Energies, MDPI, vol. 11(8), pages 1-6, August.
    2. Edgardo Martinez-Orozco & Pablo Gortares-Moroyoqui & Norberto Santiago-Olivares & Juan Napoles-Armenta & Ruth Gabriela Ulloa-Mercado & Celia De la Mora-Orozco & Luis Alonso Leyva-Soto & Luis Humberto , 2020. "Tequila Still Distillation Fractioned Residual Streams for Use in Biorefinery," Energies, MDPI, vol. 13(23), pages 1-13, November.

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