CARB 98 |
| Due to the popularity of tequila and the large number of varieties available, manufacturers are finding it increasingly important to protect their brand identity. This means more attention to raw materials quality/selection, the manufacturing methodology, and analysis of the end product. Agave cores from different regions produce magueys with differing carbohydrate concentrations, colors, and minerals that give each its unique characteristics. Tequila distillers can bottle the end product but almost all add additional processing steps to enhance taste, aroma, and appearance. The initial raw materials, specific manufacturing processes and resultant end product all have unique carbohydrate profiles that are specific to the brand name of the tequila. All of these carbohydrate profiles can be monitored via HPLC using ELSD (Evaporative Light Scattering Detection). In this qualitative survey we will compare the presence and relative concentrations of carbohydrates in different brands of tequila. |
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General Posters
6:00 PM-8:00 PM, Tuesday, August 21, 2007 BCEC -- Exhibit Hall - B2, Poster
Division of Carbohydrate Chemistry |