Editing Tequila (section)

=== Flavor and aroma ===
[[File:Venta_de_tequila_en_Tequila_Jalisco_México..JPG|thumb|right|Tequila store in Jalisco]]
There are more than 300 known compounds in tequila, many of which are produced during the fermentation process, the raw material used, and to a lesser degree during the maturation.<ref name=":3">{{Cite book|url=https://books.google.com/books?id=O-t9BAAAQBAJ&q=vanillin%2520in%2520agave%2520plant&pg=RA4-PA286|title=Encyclopedia of Food and Health|date=2015-08-26|publisher=Academic Press|isbn=9780123849533|language=en}}</ref> The components that make up tequila do not act individually to give tequila its distinctive flavor and aroma, but rather, depend on the interaction and quantity of each volatile compound.{{Citation needed|date=December 2019|reason=removed citation to predatory publisher content}}  The volatile compounds responsible for the flavor and aroma profiles of the tequila are put into a category called [[organoleptic]] compounds and are known to increase in concentration with a slower fermentation process.<ref name=":5">{{Cite web|url=https://www.researchgate.net/publication/286621161|title=Production of tequila from agave: historical influences and contemporary processes|website=ResearchGate|access-date=2016-03-19}}</ref> The organoleptic compounds produced during fermentation include higher order alcohols, [[methanol]], [[ester]]s, [[carbonyl]]s, [[terpene]]s, and [[furan]]s.{{Citation needed|date=December 2019|reason=removed citation to predatory publisher content}}

Higher-order alcohols have a strong aroma, and the quantity present in each tequila depends on the carbon:nitrogen ratio and temperature during the cooking and fermentation processes.<ref name=":5" /> Some of the most common alcohols present other than [[ethanol]] are: [[isoamyl alcohol]], [[isobutanol]], and [[1-Propanol|1-propanol]].{{Citation needed|date=December 2019|reason=removed citation to predatory publisher content}}  Methanol is thought to be mainly generated through hydrolysis of methylated [[pectin]], which is naturally present in the agave plant, but there has been speculation that it is also partly produced from the enzymatic reactions of yeast strains containing pectin methyl esterase enzyme, which break up the methoxyl group from the pectin.{{Citation needed|date=December 2019|reason=removed citation to predatory publisher content}}  Nearly 50 different esters are identified in tequila, which together give rise to the fruit-like flavors and smell.{{Citation needed|date=December 2019|reason=removed citation to predatory publisher content}}  One of the most abundant esters is [[ethyl acetate]], which is synthesized during fermentation by the yeast ''[[Saccharomyces cerevisiae]],'' using alcohol transferase enzyme that links acetic acid to ethanol.{{Citation needed|date=December 2019|reason=removed citation to predatory publisher content}}

In general, the longer the controlled fermentation period, the higher yield of esters produced.<ref name=":5" /> During the fermentation process, ethanol is oxidized and one of the main compounds produced are [[acetaldehyde]]s, which adds the flavor necessary for the final product of tequila.{{Citation needed|date=December 2019|reason=removed citation to predatory publisher content}}  For example, isovaleraldehyde seems to produce a sweet, cocoa, and chocolate-like flavor. 2 and 3-methylbutanal produce a malty flavor.<ref name="Benn 557–566">{{Cite journal|last1=Benn|first1=Scot M.|last2=Peppard|first2=Terry L.|date=1996-01-01|title=Characterization of Tequila Flavor by Instrumental and Sensory Analysis|journal=Journal of Agricultural and Food Chemistry|volume=44|issue=2|pages=557–566|doi=10.1021/jf9504172|issn=0021-8561}}</ref> The agave plant contains many phenolics such as [[vanillin]] and [[syringaldehyde]]s, which present a strong and fruity or herbal aroma. It also contains [[eugenol]], which can deliver a hint of spicy flavor to the tequila.<ref name=":3" /> Because the production of tequila involves heating, [[Maillard reaction|Maillard browning]] reactions occur, and [[furan]]s are produced during the thermal degradation of sugar.<ref name=":6">{{Cite journal|last1=Rodríguez|first1=David Muñoz|last2=Wrobel|first2=Katarzyna|last3=Wrobel|first3=Kazimierz|date=2005-08-16|title=Determination of aldehydes in tequila by high-performance liquid chromatography with 2,4-dinitrophenylhydrazine derivatization|journal=European Food Research and Technology|language=en|volume=221|issue=6|pages=798–802|doi=10.1007/s00217-005-0038-6|s2cid=95032451|issn=1438-2377}}</ref> The most prominent furanic compounds include [[2-furaldehyde]] and 5-methylfuraldehyde,<ref name=":6" /> which can contribute to the smoky flavor of tequila.<ref name=":5" /> Guaiacol also seems to contribute to Tequila's smoky flavor. Beta-demascenone contributes to the woody, floral taste of tequila.<ref name="Benn 557–566"/>

Volatile compounds that contribute to the overall taste and aroma of tequila can be quantitatively assessed and evaluated by [[gas chromatography]].<ref>{{cite web|url=https://www.researchgate.net/publication/227329176|title=Authentication of Tequila by Gas Chromatography and Stable Isotope Ratio Analyses|first1=Norbert|last1=Christoph|date=August 27, 2003}}</ref> [[Discrimination testing|Discrimination tests]] such as [[Discrimination testing#Duo-trio|duo-trio]] and [[triangle test]]s are also used to evaluate the quality of the tequila.<ref name=":3" />