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Maximal flavour perception of alcoholic drinks
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Taste perception is the result of flavour molecules and the dynamics of release. For product development one needs to optimise both flavour composition and texture. At NIZO food research two skilled research teams integrate expertise of texture and flavour. Using the MS Nose, NIZO and Wageningen University recently investigated the role of ethanol in flavour release, for instance in beer, wine and spirits. People often say that ethanol has both a 'boosting' and 'lingering' effect on flavour. In beverages containing more than 17 percent alcohol hydrophobic clusters of ethanol molecules exist, affecting flavour release. The above study shows that the boosting and lingering effects are indeed caused by these alcohol clusters but that these effects are dependent on the structure of the flavour molecule. NIZO food research is now able to help the industry choosing the optimal flavour mix for creating a maximal flavour perception in alcoholic drinks. |
