A critical review on the assessment of the quality and authenticity of Tequila by different analytical techniques: Recent advances and perspectives
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference90 articles.
1. Effect of age of Agave tequilana Weber blue variety on quality and authenticity parameters for the Tequila 100% agave silver class: Evaluation at the industrial scale level;Acosta-Salazar;Foods,2021
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4. Volatile compound profile conferred to tequila beverage by maturation in recycled and regenerated white oak barrels from Quercus alba;Aguilar-Mendez;European Food Research and Technology,2017
5. Fermentation conditions for yeast selection and effect of yeast-bacterial interaction in developing a starter culture for tequila fermentation;Aldrete-Tapia;Journal of Food Science,2022
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1. Decoding of the isotopic fingerprint of tequila 100% agave silver class and image analysis to evaluate differences between spirits;Food Chemistry;2024-12
2. Isotopic differences between Tequila and Tequila 100% agave silver class: Effect of sugar enrichment on the δ13CVPDB on the beverage congeners;Journal of Food Composition and Analysis;2024-05
3. Untargeted GC-MS metabolomics combined with multivariate statistical analysis as an effective method for discriminating the geographical origin of shrimp paste;Food Analytical Methods;2023-12-07
4. Use of electrochemical color index as emerging analytical method for evaluating the quality of Tequila 100% agave;Food Bioscience;2023-12
5. Untargeted GC-MS metabolomics combined with multivariate statistical analysis as an effective method for discriminating the geographical origin of shrimp paste;2023-10-12
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