{"title":"水中的成分会降低烈酒的酒精刺激味道","authors":"Akira Nose","doi":"10.15406/mojfpt.2021.09.00258","DOIUrl":null,"url":null,"abstract":"Effects of solutes on the stimulative taste of ethanol in transparent spirits such as vodkas were reviewed. It was demonstrated that MgCl2, MgSO4, and NaHCO3 could reduce the alcohol-stimulative taste of spirits and, at the same time, strengthen the hydrogen-bonding structure of water-ethanol in spirits. It was suggested the reduction of the alcohol-stimulative taste is related with a change of the hydrogen-bonding structure in spirits by proton nuclear magnetic resonance (1H NMR) spectroscopy. These salts in spirits seem to be originated in water added to spirits before bottling. Some salts in water could affect the stimulative taste of ethanol in spirits.","PeriodicalId":345337,"journal":{"name":"MOJ Food Processing & Technology","volume":"29 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2021-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Components in water reduce the alcohol-stimulative taste of spirits\",\"authors\":\"Akira Nose\",\"doi\":\"10.15406/mojfpt.2021.09.00258\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Effects of solutes on the stimulative taste of ethanol in transparent spirits such as vodkas were reviewed. It was demonstrated that MgCl2, MgSO4, and NaHCO3 could reduce the alcohol-stimulative taste of spirits and, at the same time, strengthen the hydrogen-bonding structure of water-ethanol in spirits. It was suggested the reduction of the alcohol-stimulative taste is related with a change of the hydrogen-bonding structure in spirits by proton nuclear magnetic resonance (1H NMR) spectroscopy. These salts in spirits seem to be originated in water added to spirits before bottling. Some salts in water could affect the stimulative taste of ethanol in spirits.\",\"PeriodicalId\":345337,\"journal\":{\"name\":\"MOJ Food Processing & Technology\",\"volume\":\"29 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2021-03-21\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"MOJ Food Processing & Technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.15406/mojfpt.2021.09.00258\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"MOJ Food Processing & Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.15406/mojfpt.2021.09.00258","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Components in water reduce the alcohol-stimulative taste of spirits
Effects of solutes on the stimulative taste of ethanol in transparent spirits such as vodkas were reviewed. It was demonstrated that MgCl2, MgSO4, and NaHCO3 could reduce the alcohol-stimulative taste of spirits and, at the same time, strengthen the hydrogen-bonding structure of water-ethanol in spirits. It was suggested the reduction of the alcohol-stimulative taste is related with a change of the hydrogen-bonding structure in spirits by proton nuclear magnetic resonance (1H NMR) spectroscopy. These salts in spirits seem to be originated in water added to spirits before bottling. Some salts in water could affect the stimulative taste of ethanol in spirits.
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
