The Flavor of the Classic Margarita Cocktail

Eri, Sanja; Costa, Neil C. Da; Trinnaman, Laurence

doi:10.1021/bk-2007-0946.ch015

Cited by 1 publication

(1 citation statement)

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“…The cocktail is a mixed drink made up of two or more kinds of wine or beverage, juice, and soda. It contains a certain nutritional value and appreciation value [8]. Cocktails are usually based on rum, gin, agave, vodka, whiskey, brandy, and other spirits, followed by juice, egg whites, and so on [9].…”

Section: Introductionmentioning

confidence: 99%

Characterization of Odor-Active Volatiles and Odor Contribution Based on Binary Interaction Effects in Mango and Vodka Cocktail

et al. 2020

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Thirty-six volatile compounds, composed of 18 esters, 10 terpenes, and 8 others, were detected by headspace-solid phase microextraction (HS-SPME) equipped with gas chromatography-mass spectrometry (GC-MS) in mango and vodka cocktail. Moreover, these compounds were detected by olfactometry using aroma intensities. Comparing these compounds revealed that the aroma intensities (AIs) of limonene, 3-carene, myrcene, β-caryophyllene, and citronellyl propanoate were higher than others (AIs ≥ 4). In this context, limonene was selected as the reference compound on the basis of the strongest component model. The aim of this study was to determine the perceptual interaction between limonene and 3-carene, myrcene, β-caryophyllene, citronellyl propanoate, respectively, in a binary mixture. In addition, feller’s addition model revealed that limonene presented an addition effect when combined with 3-carene, myrcene, β-caryophyllene, and citronellyl propanoate. It could be stated that these compounds played an important role in the aroma of mango and vodka cocktail. The results demonstrated that molecular structure and the ratio between compounds affected the synergistic effect, and compounds with similar structure and aroma were more prone to undergo addition and synergy.

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Section: Introductionmentioning

confidence: 99%