Effects of Ethanol on Flavor Perception in Alcoholic Beverages

Ickes, Chelsea M.; Cadwallader, Keith R.

doi:10.1007/s12078-017-9238-2

Cited by 66 publications

(44 citation statements)

References 89 publications

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“…However, the lack of differentiation for different ethanol treatments could also be attributed to minimal mixing or disturbance of the samples in this study. In a review of studies involving wine, beer, and distilled beverages of varying alcohol contents, Ickes and Cadwallader () reported that increased ethanol concentration generally resulted in decreased instrumental detection of volatiles in static headspace systems; however, increased volatile perception was noted in dynamic systems, which are more indicative of the conditions during consumption.…”

Section: Resultsmentioning

confidence: 99%

“…Consumers often pay attention to aroma and aftertaste in addition to typical in‐mouth attributes related to consumption when consuming rums or other high‐ABV liquors. Ethanol concentration has a significant impact on flavor perception in alcoholic beverages (Ickes & Cadwallader, ). However, most studies that have explored ethanol effect on sensory perception have been limited to relatively low‐ABV beverages such as beer or wine (Goldner, Zamora, di Leo Lira, Gianninoto, & Bandoni, ; King & Heymann, ; Ramsey et al, ).…”

Section: Introductionmentioning

confidence: 99%

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Influence of ethanol concentration on sensory perception of rums using temporal check‐all‐that‐apply

Harwood

Parker

Drake

2019

Journal of Sensory Studies

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Aged liquors are appreciated worldwide for their complexity, which is largely influenced by a given product's temporal profile. The objective of this study was to evaluate the influence of ethanol concentration on temporal sensory perception of dark rums using temporal check-all-that-apply (TCATA). Trained panelists (n = 8) profiled seven commercial aged rums, each at four ethanol concentrations (10, 20, 30, and 40% alcohol by volume, ABV) in quadruplicate. Fourteen attributes were profiled. During TCATA evaluation, panelists first profiled aroma attributes, then inmouth flavor attributes, and finished with aftertaste attributes for the rums. Results were compared in terms of differences in citation proportion over the course of sample assessment. Higher ethanol concentration resulted in increased citation proportion and duration of basic taste attributes in rums (p < .05). Flavor attributes including caramel, banana, cherry/almond, cooked apple, and vanilla reached maximum citation proportions at 30% ABV that were not significantly different from 40% ABV. These results suggest that ethanol plays a significant role in the temporal sensory perception of aged rums and that ethanol concentrations typically evaluated by trained panels (~20% ABV) may inaccurately represent certain aspects of commercial rums from a temporal perspective. Practical ApplicationsTemporality is an important part of the consumption experience for high-ABV products such as aged rums. Knowing how temporal sensory profiles may change when the product is presented at different alcohol levels will provide valuable insight into how rums may be applied in mixed drink or culinary applications. In addition, trained panel profiling of high-ABV beverages is typically performed at diluted levels. An outline of the differences in dynamic product profiles at different dilutions may serve as a guidance for evaluations where diluted product outcomes are extrapolated to the undiluted commercial product.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Influence of ethanol concentration on sensory perception of rums using temporal check‐all‐that‐apply

Harwood

Parker

Drake

2019

Journal of Sensory Studies

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“…All samples were diluted 1:1 (v/v) with distilled water (Jack, ) in order to increase the potential release of volatiles from the ethanolic matrix (Ickes & Cadwallader, , ). This procedure had the additional effect of making the samples less fatiguing and more accessible to panelists, while preserving the producers’ decisions about relative bottling strength (ABV; see Table ).…”

Section: Methodsmentioning

confidence: 99%

Bourbon and Rye Whiskeys Are Legally Distinct but Are Not Discriminated by Sensory Descriptive Analysis

Lahne

Abdi

Collins

et al. 2019

Journal of Food Science

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We present a Descriptive Analysis (DA) of a large representative sample (24 whiskeys) of two legally distinct types of American whiskeys: bourbon and rye whiskey (respectively distilled from a fermented “mashbill” of at least 51% corn or rye). We wanted to determine whether a trained panel could find sensory differences between these two products. We used standard DA: 11 judges were trained for 10 hours to develop a lexicon of 24 flavor, taste, and mouthfeel descriptors for the 24 whiskey samples (15 bourbons and 9 ryes). Then, subjects rated each whiskey sample on each attribute, using unstructured line scales, in standard good sensory‐evaluation conditions, and in triplicate. Results were analyzed using MANOVA, Barycentric Discriminant Analysis, and Hierarchical Cluster Analysis. Overall, while 10 descriptors significantly differentiated the whiskeys, no attribute or combination of attributes was predicted by mashbill: The judges did not find differences in sensory character between bourbon and rye whiskeys as categories. However, significant differences could be attributed to the producer of the whiskey and to age at bottling. These results are important because American whiskey has recently become staggeringly popular, and because there is a consistent belief that bourbon and rye whiskeys—as categories—have distinct sensory characteristics. Practical Application This research contradicts popular and expert beliefs about the distinction between the popular and important American rye and bourbon whiskeys. A comprehensive sensory DA study of 24 American whiskeys with different mashbills (9 ryes and 15 bourbons) shows that—while each whiskey is individually distinct on a number of sensory dimensions—sensory differences between rye and bourbon whiskeys as product categories cannot be predicted by mashbill. For producers, consumers, and researchers, this research points to the need for new theories on the origins of flavors in whiskey, as it is now clear that the grain content alone cannot predict sensory qualities.

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“…The decrease in headspace concentration is typically attributed to an increase in the solubility of aroma compounds as the ethanol concentration increases. Ickes and Cadwallader (b) reviewed the current research on ethanol's effects on flavor perception, and their paper provides a more detailed evaluation of the analytical research that has been performed to date.…”

Section: Introductionmentioning

confidence: 99%

Effect of ethanol on flavor perception of Rum

Ickes

Cadwallader

2018

Food Science & Nutrition

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This is the first sensory study to evaluate the effects of ethanol concentration on flavor perception of distilled spirits. Dilution series of two rums (R1 and R2) were evaluated to gain insight into the effects of ethanol concentration on the flavor perception of distilled spirits. Rums were diluted 1:2 (v/v) either with pure water to a final alcohol by volume (ABV) of 20% (R1‐W and R2‐W) or with an aqueous 40% ABV solution (R1‐E and R2‐E). The later dilution accounted for the flavor dilution effect while keeping the ethanol concentration the same as the original liquors. Descriptive sensory analysis was conducted on both dilution series and the original rums. Twenty‐three attributes were evaluated consisting of eight aroma, four aroma‐by‐mouth, four mouthfeel, two taste, and five aftertaste terms. Results revealed 18 significant attributes for the R1 series. With the exception of silky mouthfeel, all attributes were rated highest in R1 and lowest in R1‐E. The R2 series contained sixteen significant attributes, all of which were rated higher in R2 compared with R2‐E. The flavor profiles of the original rums and those diluted with water were very similar, with the diluted rums generally having slightly lower attribute intensities. In contrast, the rums diluted with 40% ABV had significantly different flavor profiles than the original rums. Results indicate that diluting spirits with water may reduce the odor suppression effects of ethanol or enhance flavor release which appears to counteract the flavor dilution effect.

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Effects of Ethanol on Flavor Perception in Alcoholic Beverages

Cited by 66 publications

References 89 publications

Influence of ethanol concentration on sensory perception of rums using temporal check‐all‐that‐apply

Influence of ethanol concentration on sensory perception of rums using temporal check‐all‐that‐apply

Bourbon and Rye Whiskeys Are Legally Distinct but Are Not Discriminated by Sensory Descriptive Analysis

Effect of ethanol on flavor perception of Rum

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