Rinsing effects on greasy aftertaste by drinking <i>taru</i>-sake

Abstract

Taru-sake is a Japanese sake characterized by the refreshing wooden aroma of Japanese cedar. In our previous study, we reported the isolation and identification as well as the biochemical functions of its unique ingredients such as sesquiterpenoides, diterpenes, norlignanes and ferulic acid which were derived from the cedar cask. There have been no reports concerning the effects of these constituents on flavor or pairing sake with food. In this study, we assessed the compatibility between sake and oily food. In a sensory test, it was suggested that taru-sake leaves less greasy aftertaste in the mouth than regular sake when paired with oily food. Tensions at the interface between sake and oils were measured by the Wilhelmy plate method, and taru-sake/oils revealed lower interfacial tension than regular sake/oils. Tarusake seems to contribute to the emulsification of oil since interfacial tension also plays an important role in emulsification. Thus, it is likely that oil as an emulsion can be easily washed off, which results in less greasy aftertaste in the mouth.