A glass of whisky served neat will have a stronger taste of alcohol compared to having it on the rocks. This difference in flavor has been attributed to the shapes formed by water and ethanol molecules in the drink, as discovered by scientists.
In a recent study, researchers found that the way water and ethanol molecules cluster together at different temperatures can affect the taste profile of alcoholic beverages. To investigate how factors like temperature and alcohol by volume (ABV) impact the molecular composition of drinks such as beer, rice wine, and baijiu, Lei Jiang and his team from the Chinese Academy of Sciences used techniques like nuclear magnetic resonance imaging and computer simulations.
The scientists examined the surface tension of various types of alcohol by analyzing the clusters of water and ethanol molecules at different levels of ABV and temperatures. They observed changes that occurred within the beverages due to alterations in molecular clusters.
To understand how these alterations influenced people’s perceptions of the drinks, Jiang’s team collaborated with the Chinese baijiu brand Wuliangye to conduct taste tests. The results showed that liquids that were colder and less alcoholic were associated with a more refreshing taste due to their molecule clusters becoming more compact when the temperature dropped. On the other hand, drinks that were warmer and had a higher ABV were perceived to be more pungent and tasted more alcoholic because of changes in their cluster formation. However, Gavin Sacks from Cornell University cautioned that linking molecular clusters to taste is complex, and pointed out that the burning sensation of alcohol triggers receptors in