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In page Tequila:

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There are more than 300 known compounds in tequila, many of which are produced during the fermentation process, the raw material used, and to a lesser degree during the maturation.[1] The components that make up tequila do not act individually to give tequila its distinctive flavor and aroma, but rather, depend on the interaction and quantity of each volatile compound.[citation needed] The volatile compounds responsible for the flavor and aroma profiles of the tequila are put into a category called organoleptic compounds and are known to increase in concentration with a slower fermentation process.[2] The organoleptic compounds produced during fermentation include higher order alcohols, methanol, esters, carbonyls, terpenes, and furans.[citation needed]