What does this research mean for the field?

Bougainvillea bract infusions subjected to different postharvest drying treatments produce distinct chromatic profiles in silver tequila due to betalain degradation, enhancing color and aroma while supporting personalized consumer experiences. Novelty: ClaimNovelty.INCREMENTAL. Consensus alignment: ConsensusAlignment.NEUTRAL.

What question did this study set out to answer?

To evaluate Bougainvillea bract infusions under fresh and dried postharvest conditions as an interactive chromatic platform for personalizing silver tequila at consumption.

September 3, 2026BeveragesOpen Access

Chromatic Personalization of Silver Tequila Using Bougainvillea spp. Infusions: An Experiential Co-Creation Platform

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Authors

MÁMaría F. Álvarez-Vega LCLuis A. Cárdenas-Castro ACAlejandra Castañeda-Tapia

Discussion

Member takes

Overview

Experimental study reveals diverse chromatic profiles and consumer preferences for Bougainvillea-infused silver tequila, highlighting botanical co-creation for personalized beverage experiences.

Key Points

To evaluate Bougainvillea bract infusions under fresh and dried postharvest conditions as an interactive chromatic platform for personalizing silver tequila at consumption.
Prepared infusions from Bougainvillea bracts under three postharvest conditions: fresh (Series A), sun-dried (Series B), and oven-dried at 105 °C (Series C).
Characterized five extract-to-tequila ratios (1:9 to 3:7 v/v) using CIELAB colorimetry, UV-Vis spectroscopy, and differential pulse voltammetry (DPV).
Assessed sensory attributes and consumer acceptance of the infused formulations with 30 untrained consumers.
Fresh bracts generated bluish-red profiles (b* < 0; h° ≈ 273–280°), whereas sun-dried and oven-dried bracts produced orange-red hues (b* > 0; h° ≈ 10–27°) driven by betalain degradation and phenolic shifts.
Sensory testing indicated that botanical infusions significantly enhanced color and aroma without modifying mouthfeel texture, revealing complementary consumer preference profiles rather than a single optimal formulation.

Cite This Study

Álvarez-Vega et al. (2026) studied this question.

synapsesocial.com/papers/6a993547636c6408cfa7d702 https://doi.org/10.3390/beverages12090102

View Full Paper

Ask AI

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September 3, 2026BeveragesOpen Access

Chromatic Personalization of Silver Tequila Using Bougainvillea spp. Infusions: An Experiential Co-Creation Platform

View Full Paper

Ask AI

Bookmark

Authors

MÁMaría F. Álvarez-Vega LCLuis A. Cárdenas-Castro ACAlejandra Castañeda-Tapia

Discussion

Member takes

Overview

Experimental study reveals diverse chromatic profiles and consumer preferences for Bougainvillea-infused silver tequila, highlighting botanical co-creation for personalized beverage experiences.

Key Points

To evaluate Bougainvillea bract infusions under fresh and dried postharvest conditions as an interactive chromatic platform for personalizing silver tequila at consumption.
Prepared infusions from Bougainvillea bracts under three postharvest conditions: fresh (Series A), sun-dried (Series B), and oven-dried at 105 °C (Series C).
Characterized five extract-to-tequila ratios (1:9 to 3:7 v/v) using CIELAB colorimetry, UV-Vis spectroscopy, and differential pulse voltammetry (DPV).
Assessed sensory attributes and consumer acceptance of the infused formulations with 30 untrained consumers.
Fresh bracts generated bluish-red profiles (b* < 0; h° ≈ 273–280°), whereas sun-dried and oven-dried bracts produced orange-red hues (b* > 0; h° ≈ 10–27°) driven by betalain degradation and phenolic shifts.
Sensory testing indicated that botanical infusions significantly enhanced color and aroma without modifying mouthfeel texture, revealing complementary consumer preference profiles rather than a single optimal formulation.

Cite This Study

Álvarez-Vega et al. (2026) studied this question.

synapsesocial.com/papers/6a993547636c6408cfa7d702 https://doi.org/10.3390/beverages12090102

View Full Paper

Ask AI

Bookmark