{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,3]],"date-time":"2026-09-03T17:15:12Z","timestamp":1788455712968,"version":"build-2803163510"},"reference-count":51,"publisher":"American Chemical Society (ACS)","issue":"34","license":[{"start":{"date-parts":[[2026,8,20]],"date-time":"2026-08-20T00:00:00Z","timestamp":1787184000000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-029"},{"start":{"date-parts":[[2026,8,20]],"date-time":"2026-08-20T00:00:00Z","timestamp":1787184000000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-037"},{"start":{"date-parts":[[2026,8,20]],"date-time":"2026-08-20T00:00:00Z","timestamp":1787184000000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-045"}],"funder":[{"DOI":"10.13039\/100005825","name":"National Institute of Food and Agriculture","doi-asserted-by":"publisher","award":["ILLU-698-387"],"award-info":[{"award-number":["ILLU-698-387"]}],"id":[{"id":"10.13039\/100005825","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2026,9,2]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>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)-\u03b2-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\u2019s complex flavor chemistry, potentially aiding in product quality improvements and preservation of its unique aroma profile.<\/jats:p>","DOI":"10.1021\/acs.jafc.6c06403","type":"journal-article","created":{"date-parts":[[2026,8,20]],"date-time":"2026-08-20T12:01:53Z","timestamp":1787227313000},"page":"27194-27205","source":"Crossref","is-referenced-by-count":0,"title":["Comprehensive Aroma\nCharacterization of Silver (Blanco)\nTequila"],"prefix":"10.1021","volume":"74","author":[{"given":"Xinhe","family":"Huang","sequence":"first","affiliation":[{"name":"University of Illinois at Urbana\u2212Champaign , , 1302 West Pennsylvania Avenue , , ,","place":["Urbana, Illinois, United States, 61801"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2234-0810","authenticated-orcid":true,"given":"Keith R.","family":"Cadwallader","sequence":"additional","affiliation":[{"name":"University of Illinois at Urbana\u2212Champaign , , 1302 West Pennsylvania Avenue , , ,","place":["Urbana, Illinois, United States, 61801"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"316","published-online":{"date-parts":[[2026,8,20]]},"reference":[{"key":"2026090311494674700_cit1","doi-asserted-by":"crossref","first-page":"335","DOI":"10.1007\/978-1-4615-0187-9_15","article-title":"Pisco and Tequila","volume-title":"Fermented Beverage\nProduction","author":"Faria","year":"2003"},{"key":"2026090311494674700_cit2","doi-asserted-by":"crossref","first-page":"237","DOI":"10.1021\/bk-2012-1104.ch015","article-title":"Tequila Processing and Flavor","volume-title":"Flavor\nChemistry Of Wine And Other Alcoholic Beverages","author":"Vazquez-Landaverde","year":"2012"},{"key":"2026090311494674700_cit3","volume-title":"Agreement between the\nEuropean Community and the United\nMexican States on the Mutual Recognition and Protection of Designations\nfor Spirit Drinks","author":"Anonymous.","year":"1997"},{"issue":"2","key":"2026090311494674700_cit4","doi-asserted-by":"publisher","first-page":"557","DOI":"10.1021\/jf9504172","article-title":"Characterization of Tequila Flavor by Instrumental\nand Sensory Analysis","volume":"44","author":"Benn","year":"1996","journal-title":"J. Agric. Food Chem."},{"key":"2026090311494674700_cit5","doi-asserted-by":"publisher","first-page":"211","DOI":"10.1007\/978-1-4615-4783-9_20","article-title":"Aroma of Tequila","volume-title":"Flavor Chemistry Of\nEthnic Foods","author":"Lo\u0301pez","year":"1999"},{"key":"2026090311494674700_cit6","doi-asserted-by":"publisher","first-page":"37","DOI":"10.1021\/bk-2012-1104.ch003","article-title":"Streamlined\nAnalysis\nof Potent Odorants in Distilled Alcoholic Beverages: The Case of Tequila","volume-title":"Flavor Chemistry of Wine and Other Alcoholic Beverages","author":"Lahne","year":"2012"},{"issue":"18","key":"2026090311494674700_cit7","doi-asserted-by":"publisher","first-page":"5567","DOI":"10.1021\/jf0499119","article-title":"Tequila\nVolatile Characterization and Ethyl Ester Determination by Solid Phase\nMicroextraction Gas Chromatography\/Mass Spectrometry Analysis","volume":"52","author":"Vallejo-Cordoba","year":"2004","journal-title":"J. Agric. Food Chem."},{"issue":"1\u20132","key":"2026090311494674700_cit8","doi-asserted-by":"publisher","first-page":"291","DOI":"10.1016\/j.chroma.2006.09.005","article-title":"Determination\nof Terpenes in Tequila by Solid Phase Microextraction-Gas Chromatography\u2013Mass\nSpectrometry","volume":"1134","author":"Pen\u0303a-Alvarez","year":"2006","journal-title":"J. Chromatogr. A"},{"key":"2026090311494674700_cit9","doi-asserted-by":"publisher","first-page":"311","DOI":"10.1021\/bk-2019-1321.ch019","article-title":"Implementation of Stir Bar Sorptive\nExtraction (SBSE) for the Analysis of Volatile Compounds in Tequila","volume":"1321","author":"Rodri\u0301guez-Olvera","year":"2019","journal-title":"Sex, Smoke, And Spirits: the Role Of Chemistry; ACS Symp.\nSer."},{"key":"2026090311494674700_cit10","first-page":"1","article-title":"Quantification of the Volatile Components of Tequilas and Mezcals\nby Gas Chromatography","volume":"13","author":"Manjarrez","year":"1969","journal-title":"Rev. Soc. Qui\u0301m.\nMe\u0301x"},{"key":"2026090311494674700_cit11","first-page":"43","article-title":"Determination of Minor Volatile Constituents\nof Spirits","volume":"9","author":"Incitti","year":"1980","journal-title":"I. Tequila. Riv. Sci. Aliment"},{"issue":"2","key":"2026090311494674700_cit12","doi-asserted-by":"publisher","first-page":"152","DOI":"10.1080\/19476337.2010.499569","article-title":"Volatile Composition\nof Tequila. Evaluation of Three Extraction Methods Composicio\u0301n\nVola\u0301til Del Tequila. Evaluacio\u0301n de Tres Me\u0301todos\nExtractivos","volume":"9","author":"Marti\u0301n-Del-Campo","year":"2011","journal-title":"CyTa--J. Food"},{"key":"2026090311494674700_cit13","doi-asserted-by":"publisher","first-page":"1","DOI":"10.1021\/bk-2023-1455.ch001","article-title":"A Critical\nReview of the Flavor Chemistry of Tequila","volume-title":"Chemistry of Alcoholic Beverages","author":"Huang","year":"2023"},{"key":"2026090311494674700_cit14","unstructured":"Cantor, E.\n          \n          Evaluacio\u0301n de\nLos Compuestos Vola\u0301tiles Representativos Del Olor Del Tequila, Tethis; Universidad de Guadalajara, 1999."},{"key":"2026090311494674700_cit15","unstructured":"Garibaldi-Ramos, N. O.\n          \n          Calidad\nSensorial Y Para\u0301metros Fisicoqui\u0301micos de Tequilas Reposados\nRelacio\u0301n Con El Fabricante; Tethis; Universidad de Guadalajara, 2004."},{"issue":"4","key":"2026090311494674700_cit16","doi-asserted-by":"publisher","first-page":"483","DOI":"10.1002\/rcm.4881","article-title":"Effective\nAnalysis\nof Rotundone at Below-threshold Levels in Red and White Wines Using\nSolid-phase Microextraction Gas Chromatography\/Tandem Mass Spectrometry","volume":"25","author":"Mattivi","year":"2011","journal-title":"Rapid Commun. Mass Spectrom."},{"key":"2026090311494674700_cit17","doi-asserted-by":"publisher","first-page":"2110","DOI":"10.1039\/C7GC03887A","article-title":"Facile synthesis of furfuryl ethyl\nether in high yield via the reductive etherification of furfural in\nethanol over Pd\/C under mild conditions","volume":"20","author":"Wang","year":"2018","journal-title":"Green\nChem."},{"issue":"10","key":"2026090311494674700_cit18","doi-asserted-by":"publisher","first-page":"2628","DOI":"10.1021\/jf5061248","article-title":"Identification and Characterization\nof the Aroma-Impact Components of Thai Fish Sauce","volume":"63","author":"Lapsongphon","year":"2015","journal-title":"J. Agric. Food Chem."},{"key":"2026090311494674700_cit19","doi-asserted-by":"publisher","first-page":"49","DOI":"10.1016\/j.foodchem.2019.03.152","article-title":"Impact\nof Drying Process on Chemical Composition and Key Aroma Components\nof Arabica Coffee","volume":"291","author":"Kulapichitr","year":"2019","journal-title":"Food Chem."},{"issue":"1","key":"2026090311494674700_cit20","doi-asserted-by":"publisher","first-page":"227","DOI":"10.1021\/jf960366o","article-title":"Evaluation of the Character\nImpact Odorants in Fresh\nStrawberry Juice by Quantitative Measurements and Sensory Studies\non Model Mixtures","volume":"45","author":"Schieberle","year":"1997","journal-title":"J. Agric. Food Chem."},{"issue":"15","key":"2026090311494674700_cit21","doi-asserted-by":"publisher","first-page":"6049","DOI":"10.1021\/jf0506030","article-title":"Characterization\nof Odorants Causing an Atypical Aroma\nin White Pepper Powder (Piper Nigrum L.) Based on Quantitative Measurements\nand Orthonasal Breakthrough Thresholds","volume":"53","author":"Steinhaus","year":"2005","journal-title":"J. Agric.\nFood Chem."},{"issue":"24","key":"2026090311494674700_cit22","doi-asserted-by":"publisher","first-page":"7100","DOI":"10.1021\/jf0347057","article-title":"Quantitation of (R)- and (S)-Linalool\nin Beer Using Solid Phase Microextraction (SPME) in Combination with\na Stable Isotope Dilution Assay (SIDA)","volume":"51","author":"Steinhaus","year":"2003","journal-title":"J. Agric.\nFood Chem."},{"issue":"3","key":"2026090311494674700_cit23","doi-asserted-by":"publisher","first-page":"916","DOI":"10.1021\/jf052495n","article-title":"Characterization of the Key Aroma Compounds in the\nBeverage Prepared from Darjeeling Black Tea: Quantitative Differences\nbetween Tea Leaves and Infusion","volume":"54","author":"Schuh","year":"2006","journal-title":"J. Agric. Food\nChem."},{"issue":"1","key":"2026090311494674700_cit24","doi-asserted-by":"publisher","first-page":"71","DOI":"10.1016\/S0021-9673(98)00650-5","article-title":"Synthesis of Labelled [2H4]\u03b2-Damascenone, [2H2]2-Methoxy-3-\nIsobutylpyrazine, [2H3]\u03b1-Ionone, and [2H3]\u03b2-Ionone, for Quantification in Grapes,\nJuices and Wines","volume":"824","author":"Kotseridis","year":"1998","journal-title":"J. Chromatogr. A"},{"key":"2026090311494674700_cit25","unstructured":"Lahne, J.\n          \n          Aroma Characterization\nOf American Rye Whiskey By Chemical And Sensory Assays. Master\nThesis; University of Illinois at Urbana-Champaign, 2010."},{"key":"2026090311494674700_cit26","doi-asserted-by":"publisher","first-page":"11235","DOI":"10.1021\/acs.jafc.5c01690","article-title":"Comparison\nof Key Odorants and Sensory Properties of\nPeanut Butter and Sunflower Seed Butter","volume":"73","author":"Yang","year":"2025","journal-title":"J.\nAgric. Food Chem."},{"issue":"3","key":"2026090311494674700_cit27","doi-asserted-by":"publisher","first-page":"776","DOI":"10.1021\/jf504954p","article-title":"Identification of Character-Impact\nOdorants in a Cola-Flavored\nCarbonated Beverage by Quantitative Analysis and Omission Studies\nof Aroma Reconstitution Models","volume":"63","author":"Lorjaroenphon","year":"2015","journal-title":"J. Agric. Food\nChem."},{"issue":"14","key":"2026090311494674700_cit28","doi-asserted-by":"publisher","first-page":"5768","DOI":"10.1021\/jf070488o","article-title":"Changes in Key Odorants of Raw Coffee\nBeans during Storage under Defined Conditions","volume":"55","author":"Scheidig","year":"2007","journal-title":"J. Agric. Food Chem."},{"key":"2026090311494674700_cit29","doi-asserted-by":"publisher","first-page":"100038","DOI":"10.1016\/j.fochx.2019.100038","article-title":"Streamlined\nApproach for Careful and Exhaustive Aroma\nCharacterization of Aged Distilled Liquors","volume":"3","author":"Zhu","year":"2019","journal-title":"Food Chem."},{"key":"2026090311494674700_cit30","doi-asserted-by":"publisher","first-page":"13848","DOI":"10.1021\/acs.jafc.9b00776","article-title":"Identification\nof characterizing aroma components of\nroasted chicory \u201ccoffee\u201d brews","volume":"67","author":"Wu","year":"2019","journal-title":"J. Agric. Food Chem."},{"issue":"5","key":"2026090311494674700_cit31","doi-asserted-by":"publisher","first-page":"533","DOI":"10.1093\/chemse\/26.5.533","article-title":"Evaluation\nof the Key Odorants of Foods by Dilution Experiments, Aroma Models\nand Omission","volume":"26","author":"Grosch","year":"2001","journal-title":"Chem. Senses"},{"key":"2026090311494674700_cit32","doi-asserted-by":"publisher","first-page":"463","DOI":"10.1016\/s0021-9673(01)80947-x","article-title":"A generalization\nof the retention index system including\nlinear temperature programmed gas\u2500liquid partition chromatography","volume":"11","author":"Dool","year":"1963","journal-title":"J. Chromatogr. A"},{"issue":"10","key":"2026090311494674700_cit33","doi-asserted-by":"publisher","first-page":"3745","DOI":"10.1021\/jf800184t","article-title":"Determination of\nRotundone, the Pepper Aroma Impact Compound, in Grapes and Wine","volume":"56","author":"Siebert","year":"2008","journal-title":"J. Agric. Food Chem."},{"issue":"10","key":"2026090311494674700_cit34","doi-asserted-by":"publisher","first-page":"2414","DOI":"10.1021\/acs.jafc.6b04852","article-title":"Identification\nand Quantitation of Potent Odorants\nin Spearmint Oils","volume":"66","author":"Kelley","year":"2018","journal-title":"J. Agric. Food Chem."},{"key":"2026090311494674700_cit35","volume-title":"ASTM E679\u201319, Standard Practice For Determination\nOf Odor\nAnd Taste Thresholds By a Forced-Choice Ascending Concentration Series\nMethod Of Limits","year":"2019"},{"key":"2026090311494674700_cit36","doi-asserted-by":"publisher","first-page":"116","DOI":"10.3390\/beverages10040116","article-title":"Ethanol\u2019s\nPharmacodynamic Effect on Odorant\nDetection in Distilled Spirits Models","volume":"10","author":"Wang","year":"2024","journal-title":"Beverages"},{"issue":"7","key":"2026090311494674700_cit37","doi-asserted-by":"publisher","first-page":"2016","DOI":"10.1021\/jf011436g","article-title":"Identification and Quantification\nof Aroma-Active Components That Contribute to the Distinct Malty Flavor\nof Buckwheat Honey","volume":"50","author":"Zhou","year":"2002","journal-title":"J. Agric. Food Chem."},{"key":"2026090311494674700_cit38","doi-asserted-by":"publisher","first-page":"62","DOI":"10.1021\/bk-2001-0782.ch006","article-title":"Charm Analysis of Blanco, Reposado, and Anejo Tequilas","volume-title":"Gas Chromatography-Olfactometry","author":"Lo\u0301pez","year":"2001"},{"issue":"5","key":"2026090311494674700_cit39","doi-asserted-by":"publisher","first-page":"813","DOI":"10.1007\/s00217-014-2275-z","article-title":"Comparison\non Aroma Compounds in Chinese Soy Sauce\nand Strong Aroma Type Liquors by Gas Chromatography\u2013Olfactometry,\nChemical Quantitative and Odor Activity Values Analysis","volume":"239","author":"Wang","year":"2014","journal-title":"Eur. Food Res. Technol."},{"issue":"10","key":"2026090311494674700_cit40","doi-asserted-by":"publisher","first-page":"3738","DOI":"10.1021\/jf800183k","article-title":"From Wine\nto Pepper: Rotundone, an Obscure Sesquiterpene, Is a Potent Spicy\nAroma Compound","volume":"56","author":"Wood","year":"2008","journal-title":"J. Agric. Food Chem."},{"issue":"14","key":"2026090311494674700_cit41","doi-asserted-by":"publisher","first-page":"4368","DOI":"10.3390\/molecules26144368","article-title":"Identification\nof Rotundone as an Important Contributor\nto the Flavor of Oak-Aged Spirits","volume":"26","author":"Genthner-Kreger","year":"2021","journal-title":"Molecules"},{"issue":"40","key":"2026090311494674700_cit42","doi-asserted-by":"publisher","first-page":"9583","DOI":"10.1021\/jf403024t","article-title":"Characterization\nof the Key Aroma\nCompounds in Bartlett Pear Brandies by Means of the Sensomics Concept","volume":"61","author":"Willner","year":"2013","journal-title":"J. Agric. Food Chem."},{"issue":"14","key":"2026090311494674700_cit43","doi-asserted-by":"publisher","first-page":"5820","DOI":"10.1021\/jf800383v","article-title":"Characterization\nof the Key Aroma Compounds in an American\nBourbon Whisky by Quantitative Measurements, Aroma Recombination,\nand Omission Studies","volume":"56","author":"Poisson","year":"2008","journal-title":"J. Agric. Food Chem."},{"issue":"25","key":"2026090311494674700_cit44","doi-asserted-by":"publisher","first-page":"5796","DOI":"10.1021\/jf501214c","article-title":"Characterization\nof the Key Odorants in Light Aroma\nType Chinese Liquor by Gas Chromatography\u2013Olfactometry, Quantitative\nMeasurements, Aroma Recombination, and Omission Studies","volume":"62","author":"Gao","year":"2014","journal-title":"J. Agric. Food Chem."},{"issue":"7","key":"2026090311494674700_cit45","doi-asserted-by":"publisher","first-page":"1948","DOI":"10.1021\/jf506307x","article-title":"Decoding the\nCombinatorial Aroma Code of a Commercial\nCognac by Application of the Sensomics Concept and First Insights\ninto Differences from a German Brandy","volume":"63","author":"Uselmann","year":"2015","journal-title":"J. Agric.\nFood Chem."},{"issue":"7","key":"2026090311494674700_cit46","doi-asserted-by":"publisher","first-page":"3264","DOI":"10.1021\/jf104215a","article-title":"Identification of Impact Odorants Contributing to Fresh\nMushroom Off-Flavor in Wines: Incidence of Their Reactivity with Nitrogen\nCompounds on the Decrease of the Olfactory Defect","volume":"59","author":"Pons","year":"2011","journal-title":"J. Agric. Food Chem."},{"key":"2026090311494674700_cit47","doi-asserted-by":"publisher","first-page":"124959","DOI":"10.1016\/j.foodchem.2019.124959","article-title":"Characterization of\nKey Aroma-Active Sulfur-Containing Compounds in Chinese Laobaigan\nBaijiu by Gas Chromatography-Olfactometry and Comprehensive Two-Dimensional\nGas Chromatography Coupled with Sulfur Chemiluminescence Detection","volume":"297","author":"Song","year":"2019","journal-title":"Food Chem."},{"issue":"7","key":"2026090311494674700_cit48","doi-asserted-by":"publisher","first-page":"S468","DOI":"10.1111\/j.1750-3841.2007.00439.x","article-title":"Determination\nof Ortho- and Retronasal Detection Thresholds for 2-Isopropyl-3-Methoxypyrazine\nin Wine","volume":"72","author":"Pickering","year":"2007","journal-title":"J. Food Sci."},{"key":"2026090311494674700_cit49","first-page":"80","article-title":"Determination of Odor\nThresholds of Volatile Aroma Compounds in Baijiu\nby a Forced-Choice Ascending Concentration Series Method of Limits","volume":"38","author":"Fan","year":"2011","journal-title":"Liquor Making"},{"issue":"42","key":"2026090311494674700_cit50","doi-asserted-by":"publisher","first-page":"23757","DOI":"10.1039\/C8RA02727G","article-title":"Characterization of\nKey Aroma Compounds in Meilanchun Sesame Flavor Style Baijiu by Application\nof Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma\nRecombination, and Omission\/Addition Experiments","volume":"8","author":"Sun","year":"2018","journal-title":"RSC Adv."},{"key":"2026090311494674700_cit51","unstructured":"Ickes, C. M.\n          \n          Understanding The\nComplex Aroma Chemistry Of Premium Aged Rums. Ph. D. Dissertation; University of Illinois at Urbana-Champaign, 2017."}],"container-title":["Journal of Agricultural\nand Food Chemistry"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/pubs.acs.org\/doi\/pdf\/10.1021\/acs.jafc.6c06403","content-type":"application\/pdf","content-version":"vor","intended-application":"unspecified"},{"URL":"https:\/\/pubs.acs.org\/jafcau\/article-pdf\/74\/34\/27194\/66895611\/acs.jafc.6c06403.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"syndication"},{"URL":"https:\/\/pubs.acs.org\/jafcau\/article-pdf\/74\/34\/27194\/66895611\/acs.jafc.6c06403.pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,9,3]],"date-time":"2026-09-03T16:21:24Z","timestamp":1788452484000},"score":1,"resource":{"primary":{"URL":"https:\/\/pubs.acs.org\/jafcau\/article\/74\/34\/27194\/5277643\/Comprehensive-Aroma-Characterization-of-Silver"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,8,20]]},"references-count":51,"journal-issue":{"issue":"34","published-online":{"date-parts":[[2026,8,20]]},"published-print":{"date-parts":[[2026,9,2]]}},"URL":"https:\/\/doi.org\/10.1021\/acs.jafc.6c06403","relation":{},"ISSN":["0021-8561","1520-5118"],"issn-type":[{"value":"0021-8561","type":"print"},{"value":"1520-5118","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,8,20]]}}}