The impact of maturation on concentrations of key odour active compounds which determine the aroma of tequila

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The impact of maturation on concentrations of key odour active compounds which determine the aroma of tequila

Samples of non-mature and añejo (matured) tequila of the same brand/provenance were analysed using GC–MS and gas chromatography olfactometry (GC-O)/aroma extract dilution analysis (AEDA) to provide quantitative data on the most odour active compounds that contribute to the aroma of these spirits. Ex...

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Bibliographic Details
Main Authors:	González-Robles, Ivonne Wendolyne, Cook, David J.
Format:	Article
Published:	Wiley 2016
Subjects:	Agave tequilana; Volatile compounds; Aroma extract dilution analysis: Gas 22 chromatography Mass spectrometry; Tequila; Non-mature; Mature.
Online Access:	https://eprints.nottingham.ac.uk/38501/

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