<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1665-1456</journal-id>
<journal-title><![CDATA[Biotecnia]]></journal-title>
<abbrev-journal-title><![CDATA[Biotecnia]]></abbrev-journal-title>
<issn>1665-1456</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Sonora, División de Ciencias Biológicas y de la Salud]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1665-14562022000200020</article-id>
<article-id pub-id-type="doi">10.18633/biotecnia.v24i2.1577</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Behavior of the volatile compounds regulated by the Mexican Official Standard NOM-070-SCFI-2016 during the distillation of artisanal Mezcal]]></article-title>
<article-title xml:lang="es"><![CDATA[Comportamiento de los compuestos volátiles regulados por la Norma Oficial Mexicana NOM-070-SCFI-2016 durante la destilación de Mezcal artesanal]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Nolasco-Cancino]]></surname>
<given-names><![CDATA[H]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Jarquín-Martínez]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ruiz-Terán]]></surname>
<given-names><![CDATA[F]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Santiago-Urbina]]></surname>
<given-names><![CDATA[JA]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma Benito Juárez de Oaxaca Facultad de Ciencias Químicas ]]></institution>
<addr-line><![CDATA[ Oaxaca de Juárez]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Nacional Autónoma de México Facultad de Química Departamento de Alimentos y Biotecnología]]></institution>
<addr-line><![CDATA[Ciudad de México ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Tecnológica de los Valles Centrales de Oaxaca Dirección de División de Carrera de Agricultura Sustentable y Protegida ]]></institution>
<addr-line><![CDATA[Zimatlán Oaxaca]]></addr-line>
<country>México</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>08</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>08</month>
<year>2022</year>
</pub-date>
<volume>24</volume>
<numero>2</numero>
<fpage>20</fpage>
<lpage>27</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1665-14562022000200020&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1665-14562022000200020&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1665-14562022000200020&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Mezcal is produced by the fermentation of maguey juice followed by a double distillation in copper stills. During the second distillation, three distillate cuts or fractions are separated: head, heart, and tail. The present study aimed to determine the progress of those volatile compounds regulated by the NOM-070-SCFI-2016 during the first and second distillation process. Aliquots were collected directly from the distillate flow of the artisanal Mezcal batch and analyzed by gas chromatography and digital densitometer. The head fraction was collected from 77.71 to 74.30 % (v/v) of ethanol, the heart fraction to 28.83 % (v/v), and the tail fraction collected until 14.44 % (v/v). The first liter of each fraction contained 1731.86, 656.54, and 102.6 mg/100 mL a.a. (anhy-drous alcohol) of esters; 421.21, 452.28, and 40.26 mg/100 mL a.a. of higher alcohols; 72.86, 35.37, and 1.77 mg/100 mL a.a. of aldehydes; 135.33, 142.95, and 247.6 mg/100 mL a.a. of methanol; 0.30, 0.45, and 3.04 mg/100 mL a.a. of furfural. Higher alcohols, esters, and aldehydes predominate at the beginning of the distillation, while furfural and methanol prevail at the end. These results will be useful for the Maestros mezcaleros, contributing to a better quality control of Mezcal.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El mezcal se produce por fermentación del jugo de maguey y doble destilación en alambiques de cobre. Durante la segunda destilación, el destilado se separa en tres cortes o fracciones: cabeza, cuerpo y cola. El presente estudio tuvo como objetivo determinar el progreso de los compuestos volátiles regulados por la NOM-070-SCFI-2016 durante la primera y segunda destilación. Se recolectaron alícuotas directamente del flujo del destilado de un lote de mezcal artesanal y se analizaron por cromatografía de gases y densímetro digital. La fracción cabeza se colectó de 77.71 a 74.30 % (v/v) de etanol, la fracción cuerpo hasta 28.83 % (v/v), la fracción cola hasta 14.44 % (v/v). El primer litro de cada fracción contenía 1731.86, 656.54 y 102.6 mg/100 mL a.a. (alcohol anhidro) de ésteres; 421.21, 452.28 y 40.26 mg/100 mL a.a. de alcoholes superiores; 72.86, 35.37 y 1.77 mg/100 mL a.a. de aldehídos; 135.33, 142.95 y 247.6 mg/100 mL a.a. de metanol; 0.30, 0.45 y 3.04 mg/100 mL a.a. de furfural. Los alcoholes superiores, ésteres y aldehídos predominaron al inicio de la destilación, mientras que el furfural y el metanol prevalecen al final. Estos resultados serán de utilidad para los Maestros mezcaleros, contribuyendo a un mejor control de calidad del Mezcal.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[artisanal Mezcal]]></kwd>
<kwd lng="en"><![CDATA[distillation]]></kwd>
<kwd lng="en"><![CDATA[volatile compounds]]></kwd>
<kwd lng="en"><![CDATA[distillation cuts]]></kwd>
<kwd lng="es"><![CDATA[mezcal artesanal]]></kwd>
<kwd lng="es"><![CDATA[destilación]]></kwd>
<kwd lng="es"><![CDATA[compuestos volátiles]]></kwd>
<kwd lng="es"><![CDATA[cortes de la destilación]]></kwd>
</kwd-group>
</article-meta>
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