TY - GEN
T1 - Tequila processing and flavor
AU - Vazquez-Landaverde, Pedro A.
AU - Rodriguez-Olvera, Miriam G.
N1 - Copyright:
Copyright 2014 Elsevier B.V., All rights reserved.
PY - 2012
Y1 - 2012
N2 - The alcoholic beverage tequila has gained popularity all around the world, due to its disctinctive flavor and aorma. Such characteristics are the result of a process that has been developed over almost five hudred years. Not much is known on the formation of flavor during the different processing steps performed to obtain tequila in its different types, and much more research is needed in order to better understand, improve and control the flavor of tequila. This chapter discusses the knowledge to date on the volatile flavor compounds that are originated during tequila production.
AB - The alcoholic beverage tequila has gained popularity all around the world, due to its disctinctive flavor and aorma. Such characteristics are the result of a process that has been developed over almost five hudred years. Not much is known on the formation of flavor during the different processing steps performed to obtain tequila in its different types, and much more research is needed in order to better understand, improve and control the flavor of tequila. This chapter discusses the knowledge to date on the volatile flavor compounds that are originated during tequila production.
UR - http://www.scopus.com/inward/record.url?scp=84905650918&partnerID=8YFLogxK
U2 - 10.1021/bk-2012-1104.ch015
DO - 10.1021/bk-2012-1104.ch015
M3 - Contribución a la conferencia
AN - SCOPUS:84905650918
SN - 9780841227903
T3 - ACS Symposium Series
SP - 237
EP - 276
BT - Flavor Chemistry of Wine and Other Alcoholic Beverages
PB - American Chemical Society
ER -