Food and Fermentation Industries >

2022 , Vol. 48 >Issue 13: 345 - 351

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029821

Advances on the effect of serving temperature on the flavor of alcoholic beverage

  • ZHOU Zhilei ,
  • WANG Yan ,
  • JI Zhongwei ,
  • ZHOU Jiandi ,
  • XU Xibiao ,
  • XU Yuezheng ,
  • MAO Jian
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  • 1(National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China)
    2(School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
    3(Institute of Industrial Technology, Jiangnan University, Shaoxing 312000, China)
    4(Zhejiang Guyue Longshan Shaoxing Wine Co. Ltd., Shaoxing 312000, China)
    5(Shaoxing Nuerhong Winery Co. Ltd., Shaoxing 312000, China)
    6(National Engineering Research Center of Chinese Rice Wine, Shaoxing 312000, China)

Received date: 2021-10-25

  Revised date: 2021-11-16

  Online published: 2022-08-03

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Abstract

Flavor is an important index to measure the sensory quality of alcoholic beverage. Serving temperature will affect the flavor of alcoholic beverage and consumer preference. Because of the difference in composition of substances and rheology, as well as other physical properties, the flavor of different alcoholic beverage is not the same influenced by temperature, which makes each alcoholic beverage have its own optimal serving temperature. Several recent studies have illustrated that serving temperature does have an impact on sensory attribute of wine, but there are few researches focused on other types of alcoholic beverage. This review summarizes the mechanism of flavor difference caused by temperature, how the flavor change with temperature in different beverage wine, as well as the commonly sensory evaluation methods and instrumental methods used in such research and their advantages and disadvantages. This review is expected to provide a reference for research about the influence of temperature on food flavor, especially alcoholic beverage and its optimum serving temperature.

Key words： serving temperature; alcoholic beverage; flavor; taste bud; sensory analysis

Cite this article

ZHOU Zhilei , WANG Yan , JI Zhongwei , ZHOU Jiandi , XU Xibiao , XU Yuezheng , MAO Jian . Advances on the effect of serving temperature on the flavor of alcoholic beverage[J]. Food and Fermentation Industries, 2022 , 48(13) : 345 -351 . DOI: 10.13995/j.cnki.11-1802/ts.029821

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