- Comprehensive GC-olfactometry and GC-MS analysis of 15 100% blue agave blanco tequilas detected 76 odorants, 56 identified, 62 quantitated across samples.
- Nine compounds reported in tequila for the first time, expanding the known chemical profile of blanco tequila.
- Key aroma contributors identified and aroma models validated by sensory descriptive analysis support flavour understanding and quality preservation.
J Agric Food Chem. 2026 Sep 2;74(34):27194-27205. doi: 10.1021/acs.jafc.6c06403.
ABSTRACT
Tequila, a traditional Mexican spirit, is produced by distilling fermented blue agave. This study examined the aroma chemistry of 15 commercially available 100% blue agave blanco tequilas using GC-olfactometry and GC-MS. Seventy-six odorants were detected, including 56 identified, 10 tentatively identified, and 10 unknowns. Sixty-two odorants were accurately quantitated for all tequilas. Nine compounds are reported in tequila for the first time. Aroma extract dilution analysis (AEDA) of three selected tequilas along with the odor-activity values demonstrated that the main aroma contributors were 2,3-butanedione, (E)-β-damascenone, 2-methylbutanal, 3-methylbutanal, 2-methylpropanal, 1,1-diethoxyethane, ethyl propanoate, ethyl butanoate, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, butanoic acid, 4-vinylguaiacol, vanillin, and linalool. Aroma models were established for the same three selected brands and evaluated by sensory descriptive analyses, validating identification and quantitation results. This comprehensive analysis advances the understanding of blanco tequila’s complex flavor chemistry, potentially aiding in product quality improvements and preservation of its unique aroma profile.
PMID:42690772 | DOI:10.1021/acs.jafc.6c06403
Share Evidence Blueprint
Save to Google Notes
Search Google Scholar
Save as PDF
⭐ My Revision List
