# Chemistry of Mezcal: Volatile Profile of Artisanal Mezcal Made from Wild Agaves of Oaxaca

## TL;DR

This study identifies key volatile compounds in artisanal mezcal from wild agaves in Oaxaca to improve quality control and traceability.

## Contribution

The study identifies eight key volatile compounds and three exclusive markers for differentiating mezcal by agave species and storage duration.

## Key findings

- Eight key volatile compounds were identified for their impact on mezcal quality and authenticity.
- Three exclusive compounds differentiate mezcal by agave species and storage duration.
- Fermentation, distillation, and storage conditions significantly influence mezcal's chemical profile.

## Abstract

Mezcal is a distilled beverage with a complex chemical profile defined by volatile organic compounds and physicochemical properties that determine its sensory attrib-utes. This study analyzed nine artisanal mezcals produced from four wild agave species in Oaxaca using solid-phase microextraction (SPME) and gas chromatography–mass spectrometry (GC-MS) to identify key volatile compounds for traceability and quality control. A total of 82 volatile compounds were identified, with esters, terpenes, and higher alcohols being the most abundant. Eight key compounds, including ethyl acetate, acetic acid, 1-butanol, furfural, methanol, and 2-methyl-1-propanol, were quantified due to their significant impact on mezcal’s quality and authenticity. Additionally, 1,2,3-trimethyl-benzene, nerolidol, and terpinolene were identified as exclusive compounds for differentiating mezcal by agave species and storage duration. The findings highlight the influence of fermentation, distillation, and storage conditions on mezcal’s chemical profile and demonstrate the importance of standardized analytical methods for product authentication. Proper management of variables during fermentation and optimization of the final distillation cuts is necessary to fully comply with regulatory parameters and ensure product quality. By establishing a catalog of compounds that characterize the mezcals, this study provides a scientific basis for improving quality control, ensuring regulatory compliance, and enhancing the traceability of mezcal in high-value markets. The next step is to validate the key volatile compounds with a larger sample and evaluate their reproducibility under different production and storage conditions.