The carbohydrate profiles of the natural syrups revealed different
oligosaccharide types and contents according the natural
source of the sweetener. Most of the A. tequilana syrups had a specific
carbohydrate profile composed mainly of fructose and fructooligosaccharides,
whereas sucrose was the major component of
the A. salmiana syrups. Therefore, the carbohydrate profile of agave
syrups can be used as a marker for authenticity.