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Effectiveness of palate cleansers on various alcoholic beverages
Author(s) -
Seo Yoojin,
Kwak Han Sub,
Kim Misook,
Jeong Yoonhwa,
Lee Youngseung
Publication year - 2015
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/jib.248
Subject(s) - cleanser , food science , ice cream , dentistry , chemistry , medicine , organic chemistry
The objective of this study was to examine the effectiveness of various palate cleansers for alcoholic beverages. Palate cleansers – spring water, warm water, pectin solution, water crackers, vanilla ice cream and cacao solution – were applied to beer and makgeolli (low alcohol content of 4–7% alc. v/v), to wine and soju (medium alcohol content of 13–25% alc. v/v), and to whisky and cognac (high alcohol content of 40% alc. v/v). The burning sensation left in the mouth by each alcoholic sample was rated on a 16‐point category scale by nine descriptive panellists. The panellist would rinse their mouth with each palate cleanser followed by spring water, and then rate the remaining sensory stimulus in the mouth at 0, 1, 3, 5 and 7 min intervals. Ice cream was the most effective palate cleanser with all of the alcoholic beverages tested. However, water crackers could be the best option as a palate cleanser because, although a little less effective in decreasing the burning sensation in comparison with ice cream, less labour in preparation is required. The length of time it took to decrease the burning sensation was evaluated. Water, warm water and pectin solution were the least effective palate cleansers. However, allowing more time intervals between alcoholic beverages can boost the effectiveness of a palate cleanser in comparison with ice cream and water crackers. Copyright © 2015 The Institute of Brewing & Distilling