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Article Abstract
Pungency is one of the most important mouthfeel characteristics of distilled spirits. Organic acids constitute significant components of alcoholic spirits, nevertheless, their influence on pungency has not been thoroughly investigated. In this study, the influence of organic acids on the dynamic perception of pungency sensation elicited by ethanol and ester compounds was explored by time-intensity and temporal dominance sensations analysis. The results indicate that the addition of acetic acid and hexanoic acid at low to medium concentrations (< 1000 mg/L) led to a reduction in both the maximum intensity and overall intensity of pungency. However, the addition of these acids at high concentrations increased the maximum and overall pungency intensity. Besides, the addition of hexanoic acid, acetic acid, and lactic acid at certain concentration significantly delayed the time of pungency reached to maximum intensity, and shorten the duration of pungency sensation, as well as reduced the dominance rate of tingling, drying, numbing, and salivating during evaluation. The suppression of pungency by organic acids is likely related to interactions between sourness and pungency, changes in ester-to-acid ratios, and increased saliva stimulation. The comprehension of the impact of organic acids on pungency perception greatly contributes to improve the mouthfeel and palatability of distilled spirits.
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| http://dx.doi.org/10.1016/j.foodres.2025.116524 | DOI Listing |
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