A Critical Review of the Flavor Chemistry of Tequila

Research output: Chapter in Book/Report/Conference proceedingChapter


Tequila, a highly regarded Mexican beverage, is a distilled spirit made from the fermented juice of the blue agave plant. Its distinct taste has made it a staple in cocktails and a favorite among those who appreciate fine spirits. Since the 1970s, when tequila experienced a surge in popularity, researchers have been exploring its volatile components to gain valuable insights into the aroma profile and flavor chemistry of this spirit. This chapter offers an in-depth review of the published research on the flavor of tequila.

Original languageEnglish (US)
Title of host publicationACS Symposium Series
EditorsNick Flynn
PublisherAmerican Chemical Society
Number of pages36
StatePublished - Nov 16 2023

Publication series

NameACS Symposium Series
ISSN (Print)0097-6156
ISSN (Electronic)1947-5918

ASJC Scopus subject areas

  • General Chemistry
  • General Chemical Engineering


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