The link between Baijiu tastes and lubricity at different drinking temperatures

Abstract

The study of how temperature affects the perception of the fluid food in the oral cavity is relatively scarce. In this paper, the lubrication properties, tastes, and their relevance of Baijiu were investigated at different temperatures by tribology, taste test, ¹HNMR, rheology, and GC-MS component analysis. The variations in tastes are closely related to the contents of representative volatile compounds and the alterations in the structural system of ethanol-water. The impacts of temperatures on lubrication properties mainly come from the changes of intermolecular bonding force and viscosity. A link between Baijiu tastes and lubrication characteristics at different drinking temperatures was established. The optimum lubrication performance and tastes of Baijiu occur at the same temperature, which is 25°C. This research helps to evaluate the tastes and obtain the suitable serving temperatures for Baijiu.