Lahne, Jacob, and Keith Cadwallader. “Streamlined Analysis of Potent Odorants in Distilled Alcoholic Beverages: The Case of Tequila.” In Flavor Chemistry of Wine and Other Alcoholic Beverages, edited by Michael C. Qian and Thomas H. Shellhammer. Washington, DC: American Chemical Society, 2012.
The chapter introduces tequila through its geographic and raw-material identity and production history before examining its aroma chemistry.
Jacob Lahne and Keith Cadwallader, “Streamlined Analysis of Potent Odorants in Distilled Alcoholic Beverages: The Case of Tequila,” in Flavor Chemistry of Wine and Other Alcoholic Beverages, ed. Michael C. Qian and Thomas H. Shellhammer (Washington, DC: American Chemical Society, 2012), supplied PDF pp. 43–43.
Jacob Lahne and Keith Cadwallader, “Streamlined Analysis of Potent Odorants in Distilled Alcoholic Beverages: The Case of Tequila,” in Flavor Chemistry of Wine and Other Alcoholic Beverages, ed. Michael C. Qian and Thomas H. Shellhammer (Washington, DC: American Chemical Society, 2012), supplied PDF pp. 43–43.
43
43
Lahne and Cadwallader, “Streamlined Analysis,” supplied PDF 43–43.
Tequila history and production
Re-audited September 11, 2026. Historical secondary description only. Not a verified current regulation or an American whiskey standard. PDF sequence rather than printed pagination.
No access
Source and locator
Chapter3 introductory tequila discussion, PDF43; legal and historical framing as published in2012.
Formatted outputs
Jacob Lahne and Keith Cadwallader, “Streamlined Analysis of Potent Odorants in Distilled Alcoholic Beverages: The Case of Tequila,” in Flavor Chemistry of Wine and Other Alcoholic Beverages, ed. Michael C. Qian and Thomas H. Shellhammer (Washington, DC: American Chemical Society, 2012), supplied PDF pp. 43–43.
Usage map
Prepared for retrieval through the linked excerpt and LIT-252. No new manuscript placement is asserted.
Historical secondary description only. Not a verified current regulation or an American whiskey standard.