Peer-Reviewed Research Database

Agave — 1,149 papers

Papers mentioning agave or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.

Top Contributing Institutions

Where the agave research comes from

paper count of indexed corpus · via OpenAlex

Jiangnan University

Centre National de la Recherche Scientifique

Inserm

State Key Laboratory of Food Science and Technology

Chinese Academy of Sciences

Harvard University

Ministry of Agriculture and Rural Affairs

University of Copenhagen

Try linalool chocolate aroma odor threshold maillard reaction truffle pyrazine aeda

2026 Food research international (Ottawa, Ont.) gc ms

Metabolomic profiling of sweet potato snacks enriched with agave fructans: Effects of vacuum impregnation on in vitro gut-associated metabolites.

White-fleshed sweet potato 'blanco cubano' is an underutilized crop with promising nutritional and functional properties. Enhancement through vacuum impregnation (VI) with agave fr... Read full abstract on PubMed →

PMID: 41956663 DOI: 10.1016/j.foodres.2026.118999

2026 other

Impact of yeast-yeast interactions among autochthonous agave strains on acetate and ethyl ester production during agave juice fermentation.

Yeast-yeast interactions in mixed cultures can strongly influence the synthesis of secondary metabolites. Among these, synthesis of volatile esters and alcohols not only are regula... Read full abstract on PubMed →

PMID: 41794470 DOI: 10.1016/j.foodres.2026.118588

2025 Food research international (Ottawa, Ont.) gc ms

Effects of agave bagasse and Lactococcus lactis addition on microbial communities and metabolite profiles of Mexican wheat sourdough.

In Mexico, the tequila industry is an important source of agro-industrial by-products, such as agave bagasse (AB). A second use of this high-fiber material may be accomplished by i... Read full abstract on PubMed →

PMID: 41185323 DOI: 10.1016/j.foodres.2025.117573

2025 gc ms

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

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 stu... Read full abstract on PubMed →

PMID: 40238352 DOI: 10.3390/foods14071222 Full text on PMC

2025 sensory panel

Mezcal Characterization Through Sensory and Volatile Analyses.

Mezcal is a traditional beverage with relevant cultural and economic importance in Mexico, with different Protected Designation of Origin locations. This study focuses on creating... Read full abstract on PubMed →

PMID: 39941993 DOI: 10.3390/foods14030402 Full text on PMC

2025 other

Mezcal: A Review of Chemistry, Processing, and Potential Health Benefits.

Mezcal is a Mexican alcoholic beverage elaborated by the distillation of fermented maguey (<i>Agave</i> genus) juice. In Mexico, there is an extensive variety of fermented beverage... Read full abstract on PubMed →

PMID: 40282809 DOI: 10.3390/foods14081408 Full text on PMC

2024 Advances in applied microbiology aroma analysis

Stress response and adaptation mechanisms in Kluyveromyces marxianus.

Kluyveromyces marxianus is a non-Saccharomyces yeast that has gained importance due to its great potential to be used in the food and biotechnology industries. In general, K. marxi... Read full abstract on PubMed →

PMID: 38637106 DOI: 10.1016/bs.aambs.2024.02.003

2024 gc ms

Classification of Plant-Based Drinks Based on Volatile Compounds.

The increasing popularity of plant-based drinks has led to an expanded consumer market. However, available quality control technologies for plant-based drinks are time-consuming an... Read full abstract on PubMed →

PMID: 39767028 DOI: 10.3390/foods13244086 Full text on PMC

2023 World journal of microbiology & biotechnology other

Characterization of mating type on aroma production and metabolic properties wild Kluyveromyces marxianus yeasts.

Kluyveromyces marxianus yeasts represent a valuable industry alternative due to their biotechnological potential to produce aromatic compounds. 2-phenylethanol and 2-phenylethylace... Read full abstract on PubMed →

PMID: 37269405 DOI: 10.1007/s11274-023-03659-4 Full text on PMC

2023 PloS one gc ms

Transcriptomic data exploring the effect of agave fructans on the induction of the defense system in avocado fruit.

The effect of 20% high degree polymerized agave fructans (HDPAF) on the induction of the defense system in avocado fruits was investigated by transcriptomic analysis at 1, 24 and 7... Read full abstract on PubMed →

PMID: 37883423 DOI: 10.1371/journal.pone.0293396 Full text on PMC

2023 gc ms

Biocontrol and plant growth promoting traits of two avocado rhizobacteria are orchestrated by the emission of diffusible and volatile compounds.

Avocado (<i>Persea americana</i> Mill.) is a tree crop of great social and economic importance. However, the crop productivity is hindered by fast-spreading diseases, which calls f... Read full abstract on PubMed →

PMID: 37206331 DOI: 10.3389/fmicb.2023.1152597 Full text on PMC

2021 FEMS yeast research aroma analysis

The non-Saccharomyces yeast Pichia kluyveri for the production of aromatic volatile compounds in alcoholic fermentation.

Alcoholic fermentation is influenced by yeast strain, culture media, substrate concentration and fermentation conditions, which contribute to taste and aroma. Some non-Saccharomyce... Read full abstract on PubMed →

PMID: 33316048 DOI: 10.1093/femsyr/foaa067

2021 Bioprocess and biosystems engineering aroma analysis

A validated strategy to design efficient fermentation-industrial processes: agave spirit production.

An industrial process is profitable when its individual unit operations are efficient and thus, this work shows a guideline for designing efficient fermentation-industrial processe... Read full abstract on PubMed →

PMID: 34156516 DOI: 10.1007/s00449-021-02600-z Full text on PMC

2017 TrAC Trends in Analytical Chemistry unrelated

Authentication of tequilas using pattern recognition and supervised classification

[Abstract] Sales of reputed, Mexican tequila grown substantially in last years and, therefore, counterfeiting is increasing steadily. Hence, methodologies intended to characterize... Read full abstract on PubMed →

PMID: doi:10.1016/j.trac.2017.07.008 DOI: 10.1016/j.trac.2017.07.008

2012 'IntechOpen' gc ms

Major Volatile Compounds Analysis Produced from Mezcal Fermentation Using Gas Chromatography Equipped Headspace (GC–HS)

Selection of our books indexed in the Book Citation Index in Web of Science™ Core Collection (BKCI)Interested in publishing with us? Contact [email protected] d... Read full abstract on PubMed →

PMID: doi:10.5772/33415 DOI: 10.5772/33415

2011 'IntechOpen' unrelated

Procedures of Food Quality Control: Analysis Methods, Sampling and Sample Pretreatment

Selection of our books indexed in the Book Citation Index in Web of Science™ Core Collection (BKCI)Interested in publishing with us? Contact [email protected] d... Read full abstract on PubMed →

PMID: doi:10.5772/23206 DOI: 10.5772/23206

2009 Journal of industrial microbiology & biotechnology aroma analysis

Effect of Agave tequilana age, cultivation field location and yeast strain on tequila fermentation process.

The effect of yeast strain, the agave age and the cultivation field location of agave were evaluated using kinetic parameters and volatile compound production in the tequila fermen... Read full abstract on PubMed →

PMID: 19238469 DOI: 10.1007/s10295-009-0534-y

2009 Food Chemistry gc ms

Characterisation of volatile compounds in an alcoholic beverage produced by whey fermentation

An alcoholic beverage (35.4% v/v ethanol) was produced by distillation of the fermented broth obtained by continuous whey fermentation with a lactose-fermenting yeast Kluyveromyces... Read full abstract on PubMed →

PMID: doi:10.1016/j.foodchem.2008.07.005 DOI: 10.1016/j.foodchem.2008.07.005

2008 Proceedings of the National Academy of Sciences of the United States of America other

Behavioral consequences of innate preferences and olfactory learning in hawkmoth-flower interactions.

Spatiotemporal variability in floral resources can have ecological and evolutionary consequences for both plants and the pollinators on which they depend. Seldom, however, can patt... Read full abstract on PubMed →

PMID: 18305169 DOI: 10.1073/pnas.0709811105 Full text on PMC

2008 Letters in applied microbiology aroma analysis

Identification of yeast and bacteria involved in the mezcal fermentation of Agave salmiana.

AIMS: To identify the yeast and bacteria present in the mezcal fermentation from Agave salmiana. METHODS AND RESULTS: The restriction and sequence analysis of the amplified region,... Read full abstract on PubMed →

PMID: 18489025 DOI: 10.1111/j.1472-765X.2008.02359.x

All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.

Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.