The table does not isolate the production origin of every compound or establish a bourbon tasting profile. It identifies candidate contributors.
Chapter3 Table1, PDF52–53, one commercial añejo tequila. Odor descriptors are observations at the GC sniffing port; identification confidence is coded in footnotes.
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.
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Predominant odorants in añejo tequila
Re-audited against supplied PDF September 11, 2026. Template body completed; exact PDF locator, not print-page number.
No access
Evidence
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.
Location and context
Chapter3 Table1, PDF52–53, one commercial añejo tequila. Odor descriptors are observations at the GC sniffing port; identification confidence is coded in footnotes.
Annotation
The table does not isolate the production origin of every compound or establish a bourbon tasting profile. It identifies candidate contributors.