TY - CHAP
T1 - A Critical Review of the Flavor Chemistry of Tequila
AU - Huang, Xinhe
AU - Cadwallader, Keith R.
N1 - Publisher Copyright:
© 2023 American Chemical Society. All rights reserved.
PY - 2023/11/16
Y1 - 2023/11/16
N2 - 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.
AB - 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.
UR - http://www.scopus.com/inward/record.url?scp=85181697171&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85181697171&partnerID=8YFLogxK
U2 - 10.1021/bk-2023-1455.ch001
DO - 10.1021/bk-2023-1455.ch001
M3 - Chapter
AN - SCOPUS:85181697171
T3 - ACS Symposium Series
SP - 1
EP - 36
BT - ACS Symposium Series
A2 - Flynn, Nick
PB - American Chemical Society
ER -