Bloody Mary chemistry

What is chemistry for, if it cant teach us about the perfect Bloody Mary !
Creating the perfect Bloody Mary: Good chemistry of fresh ingredients

Key ingredients - tomato juice, Worcestershire and Tabasco sauce, fresh lemon or lime juice, horseradish, black pepper, and celery salt. Shake with ice or serve over ice, garnish with celery and a lemon wedge.

The umm..."science", although numbers would have been more fun:
* Chemically, the Bloody Mary is a “highly unstable” concoction, and the quality tends to deteriorate quickly.
* Serving Bloody Marys on ice helps to slow down the chemical reactions involving acids in tomato juice and other ingredients that degrade the taste.
* If using a cocktail mix, add some fresh ingredients to enhance the flavor and aroma.
* Tomato juice makes up most of the Bloody Mary’s volume, so use high quality juice that has a deep, rich flavor.
* The intense, spicy flavor of a Bloody Mary masks the vodka, and using premium vodka makes little sense.

The oddly caterpillar shaped molecule is ally isothiocyanate, the key ingredient in horseradish.