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 añejo tequila table reports fruity, malty, floral, smoky, vanilla and coconut-associated odor peaks, including beta-damascenone, guaiacol, phenylethanol, vanillin and cis/trans whiskey lactones. Their dilution results vary between SDA and AEDA.
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. 52–53.
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. 52–53.
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52
Lahne and Cadwallader, “Streamlined Analysis,” supplied PDF 52–53.
Predominant odorants in añejo tequila
Re-audited September 11, 2026. The table does not isolate the production origin of every compound or establish a bourbon tasting profile. It identifies candidate contributors. PDF sequence rather than printed pagination.
No access
Source and locator
Chapter3 Table1, PDF52–53, one commercial añejo tequila. Odor descriptors are observations at the GC sniffing port; identification confidence is coded in footnotes.
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. 52–53.
Usage map
Prepared for retrieval through the linked excerpt and LIT-252. No new manuscript placement is asserted.
The table does not isolate the production origin of every compound or establish a bourbon tasting profile. It identifies candidate contributors.