Results 21 to 30 of about 32,812 (224)
Electronic Eye Based on RGB Analysis for the Identification of Tequilas
Biosensors, 2021 The present work reports the development of a biologically inspired analytical system known as Electronic Eye (EE), capable of qualitatively discriminating different tequila categories. The reported system is a low-cost and portable instrumentation based
Anais Gómez +2 more
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Assessment of Physicochemical Properties of Tequila Brands: Authentication and Quality
Journal of Chemistry, 2016 Several physicochemical properties were measured in commercial tequila brands: conductivity, density, pH, sound velocity, viscosity, and refractive index. Physicochemical data were analyzed by Principal Component Analysis (PCA), cluster analysis, and the
Alejandra Carreon-Alvarez +8 more
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Tequila tourism as a factor of development: a strategic vision in Mexico
Tourism and Hospitality Management, 2014 Purpose – The main objective of the paper is to establish that Tequila Tourism can be a tool in the economic development of the Jalisco region, linking the product, tequila, the agave landscape, and the fact that the tourist route can be a sign of ...
Genoveva Millán Vázquez de la Torre +3 more
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Техника и технология пищевых производств, 2023 Distilled alcoholic drinks are popular all over the world. Monitoring the quality and safety of such drinks requires modern instrumental methods. Chemical composition of alcoholic beverages has become focus of numerous experimental and theoretical ...
Nataliya V. Shelekhova +2 more
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Foods, 2021 Due to the oversupply and scarcity cycles of the Agave tequilana Weber blue variety, the effect of agave age (harvested in 4, 5, and 6 years) as raw material for the tequila 100% agave silver class was studied for each stage in a full-scale (industrial ...
Efraín Acosta-Salazar +6 more
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Qualitative and quantitative research of propyl lactate in brewed alcoholic beverages
International Journal of Food Properties, 2018 Recently, propyl lactate has been firstly detected in Chinese Baijiu (Chinese liquor) as one of the odor-active components. In this study, the contents of propyl lactate in other different brewed alcoholic beverages were investigated, including wine ...
Jin-yuan Sun +4 more
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Plants, 2022 Traditional agave spirits such as mezcal or tequila are produced all over Mexico using different species of Agave. Amongst them, A. angustifolia is the most popular given its agricultural extension. A.
Dánae Cabrera-Toledo +5 more
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Sensory evaluation in the Price Perception of tequilas in Mexico
Revista de Psicología y Ciencias del Comportamiento de la Unidad Académica de Ciencias Jurídicas y Sociales, 2021 The sensory attributes (color, smell, flavor, taste and aftertaste) together with the perception of price, are variables little studied in Latin America, so it was proposed to analyze the relationship between them and the identification of ...
Osiris María Echeverría Ríos +2 more
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Detection of Counterfeit Tequila by Fluorescence Spectroscopy
Journal of Spectroscopy, 2015 An ultraviolet (UV) light induced fluorescence study to discriminate fake tequila from genuine ones is presented. A portable homemade system based on four light emitting diodes (LEDs) from 255 to 405 nm and a miniature spectrometer was used.
José Manuel de la Rosa Vázquez +4 more
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The impact of maturation on concentrations of key odour active compounds which determine the aroma of tequila [PDF]
, 2016 Samples of non-mature and añejo (matured) tequila of the same brand/provenance were analysed using GC–MS and gas chromatography olfactometry (GC-O)/aroma extract dilution analysis (AEDA) to provide quantitative data on the most odour active compounds ...
Arellano +37 more
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