%0 Journal Article
%T Decoding of the isotopic fingerprint of tequila 100% agave silver class and image analysis to evaluate differences between spirits.
%A Montes-Peña KD
%A Fonseca-Aguiñaga R
%A Warren-Vega WM
%A Romero-Cano LA
%J Food Chem
%V 460
%N 0
%D 2024 Dec 1
%M 39111035
%F 9.231
%R 10.1016/j.foodchem.2024.140735
%X This communication shows the decoding of Isotopic Fingerprint of Tequila 100% agave silver class (IFTequila100% agave) in three areas corresponding to isotopic variations due to: plant used as raw material, fermentation and distillation process, and hydrolysis process. Isotopic tracers that make them up correspond to the δ13CVPDB ethanol-δ13CVPDB ethyl acetate-δ13CVPDB isoamyl alcohol, δ13CVPDB ethyl acetate-δ13CVPDB isoamyl alcohol-δ13CVPDB n-propanol and δ13CVPDB ethyl acetate-δ13CVPDB n-propanol-δ13CVPDB methanol, respectively. Once the IFTequila100%agave has been decoded, an image comparison was performed against isotopic fingerprints of spirits (Tequila, Bacanora, Raicilla, Sotol, and Mezcal). Results show that it is possible classifies 100% of samples analyzed. Likewise, from decoding it is possible to determine the critical process stage to determine variations with respect to the IFTequila100%agave. The chemometric analysis developed corresponds to an auxiliary analytical tool useful for the inspection processes currently carried out by the authorities to determine the authenticity of the beverage.