Mexico has an enormous diversity of Agave species. The agave sap (called aguamiel) is concentrated to obtain a syrup. In this study, the aguamiel was obtained from two different Agave species: A. salmiana and A. atrovirens, then it was concentrated using four different temperature treatments (70 °C, 80 °C, 90 °C, and 95 °C). During thermal processing, the chemical, proximal, and sweetness analyses were determined. The temperature affected the color, samples treated at 70 °C and 80 °C were the darkest. The pH of the syrups was acidic (4.15 to 5.47). The moisture of the samples remains constant (ca. 40%). The fat value in the samples was under 1.3%, and the fiber was not detected in any of the samples. The A. salmiana syrup had the highest ash content (8%), A. atrovirens contain 50% less. In protein content, A. atrovirens syrups presented 8.5% and A. salmiana nearly 3%. The 5-hydroxymethyl-furfural was not affected by any of the used temperatures. A. atrovirens syrups contained more glucose (ca. 23%). The temperature affected the sucrose content; it was higher at 70 °C. The samples revealed the content of fructooligosaccharides, such as 1-kestose, 1-nystose, and 1-fructofuranosyl nystose. 1-nystose was detected only in A. salmiana syrups. The food analysis of these syrups was essential to understand the effect of the Agave species and temperature treatments used during the production of agave syrup.

墨西哥有大量的龙舌兰物种。将龙舌兰汁（称为金瓜汁）浓缩以获得糖浆。在该研究中，从两个不同的获得的aguamiel龙舌兰物种：A. salmiana和A.暗绿，然后将其使用四个不同的温度处理（70℃，80℃，90℃，95℃）浓缩。在热处理过程中，确定了化学，近端和甜度分析。温度影响颜色，在70°C和80°C处理的样品最暗。糖浆的pH为酸性（4.15至5.47）。样品的水分保持恒定（约40％）。样品中的脂肪值低于1.3％，并且在任何样品中均未检测到纤维。该A. salmiana糖浆的灰分含量最高（8％），Atrovirens的糖浆含量低50％。在蛋白质含量，A.暗绿糖浆呈现8.5％和A. salmiana近3％。5-羟甲基糠醛不受任何所用温度的影响。黄曲霉糖浆含有更多的葡萄糖（约23％）。温度影响蔗糖含量。在70°C时更高。样品显示了低聚果糖的含量，如1-蔗糖，1-葡萄糖和1-呋喃呋喃糖基乳糖。仅在沙门氏菌糖浆中检测到1- nystose。对这些糖浆进行食品分析对于了解龙舌兰的功效至关重要 龙舌兰糖浆生产过程中使用的种类和温度处理。