Journal of advanced research · 2026
Ethanol as a core modulator of flavor perception: unraveling its impact on the taste attributes and thresholds of esters in alcoholic beverages.
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Yang Yunlin, Zhang Yimei, Hu Xinyu, Chen Xi, Li Hehe, Zhao Dongrui, Wang Bowen, Sun Baoguo, Sun Jinyuan
Аннотация
INTRODUCTION: Esters are one of the most crucial flavor components in alcoholic beverages. Their sensory characteristics at different ethanol concentrations profoundly influence the quality of the beverage products.
OBJECTIVES: This study aimed to regulate the flavor quality of alcoholic beverages and to provide a theoretical basis for precise flavor regulation under the trend of healthy and low-alcohol alcoholic beverages.
METHODS: Quantitative descriptive analysis was used to characterize the taste features of 30 key ester compounds in different ethanol solutions (10%, 20%, 30%, 40%, 46%, 53% ABV). The taste threshold was determined using the ten-cup method, and the sensory difference intensity changes of four representative esters were also measured.
RESULTS: The taste characteristics of esters were generally strong sweetness, with most compounds scoring between 3 and 5 points on a 5-point intensity scale. Ethyl lactate exhibited a prominent acidic taste at high ethanol concentrations, while ethyl benzoate and ethyl phenylpropionate exhibited strong bitter tastes. The astringent and stimulating sensations increased significantly with increasing in ethanol volume fraction, and this was particularly evident in the 46%-53% ABV range. The 30 esters were classified into sweet type, bitter type, and ethanol and acid type. Their taste response patterns were related to the molecular structure. As the ethanol concentration increases, the taste threshold of esters showed a decreasing trend. In particular, in the 30-40% ethanol range, the threshold of some esters decreased by more than 98%. With increasing in ethanol, the multiple times of ester concentration required to achieve the same sensory intensity significantly decreased. High ethanol concentrations compressed the perceivable concentration range, enabling the taste system to perceive significant changes within a narrower range.
CONCLUSION: The flavor of esters changed regularly with the ethanol concentration.
OBJECTIVES: This study aimed to regulate the flavor quality of alcoholic beverages and to provide a theoretical basis for precise flavor regulation under the trend of healthy and low-alcohol alcoholic beverages.
METHODS: Quantitative descriptive analysis was used to characterize the taste features of 30 key ester compounds in different ethanol solutions (10%, 20%, 30%, 40%, 46%, 53% ABV). The taste threshold was determined using the ten-cup method, and the sensory difference intensity changes of four representative esters were also measured.
RESULTS: The taste characteristics of esters were generally strong sweetness, with most compounds scoring between 3 and 5 points on a 5-point intensity scale. Ethyl lactate exhibited a prominent acidic taste at high ethanol concentrations, while ethyl benzoate and ethyl phenylpropionate exhibited strong bitter tastes. The astringent and stimulating sensations increased significantly with increasing in ethanol volume fraction, and this was particularly evident in the 46%-53% ABV range. The 30 esters were classified into sweet type, bitter type, and ethanol and acid type. Their taste response patterns were related to the molecular structure. As the ethanol concentration increases, the taste threshold of esters showed a decreasing trend. In particular, in the 30-40% ethanol range, the threshold of some esters decreased by more than 98%. With increasing in ethanol, the multiple times of ester concentration required to achieve the same sensory intensity significantly decreased. High ethanol concentrations compressed the perceivable concentration range, enabling the taste system to perceive significant changes within a narrower range.
CONCLUSION: The flavor of esters changed regularly with the ethanol concentration.