Variation in Orosensory Responsiveness to Alcoholic Beverages and Their Constituents—the Role of the Thermal Taste Phenotype

Ethanol is a complex stimulus that elicits multiple gustatory and chemesthetic sensations. Alcoholic beverages also contain other tastants that impact flavour. Here, we sought to characterize the binary interactions between ethanol and four stimuli representing the dominant orosensations elicited in alcoholic beverages: fructose (sweet), quinine (bitter), tartaric acid (sour) and aluminium sulphate (astringent). Female participants were screened for thermal taste status to determine whether the heightened orosensory responsiveness of thermal tasters (n = 21–22) compared to thermal non-tasters (n = 13–15) extends to these binary mixtures. Participants rated the intensity of five orosensations in binary solutions of ethanol (5%, 13%, 23%) and a tastant (low, medium, high). For each tastant, 3-way ANOVAs determined which factors impacted orosensory ratings. Burning/tingling increased as ethanol concentration increased in all four binary mixture types and was not impacted by the concentration of other stimuli. In contrast, bitterness increased with ethanol concentration, and decreased with increasing fructose concentration. Sourness tended to be reduced as ethanol concentration increased, although astringency intensity decreased with increasing concentration of fructose. Overall, thermal tasters tended to be more responsive than thermal non-tasters. These results provide insights into how the taste and chemesthetic profiles of alcoholic beverages across a wide range of ethanol concentrations can be manipulated by changing their composition.

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Hunting Bioactive Molecules from the Agave Genus: An Update on Extraction and Biological Potential

Molecules ◽

10.3390/molecules26226789 ◽

2021 ◽

Vol 26 (22) ◽

pp. 6789

Author(s):

Misael Bermúdez-Bazán ◽

Gustavo Adolfo Castillo-Herrera ◽

Judith Esmeralda Urias-Silvas ◽

Antonio Escobedo-Reyes ◽

Mirna Estarrón-Espinosa

Keyword(s):

Secondary Metabolites ◽

Biological Activities ◽

Waste Product ◽

Bioactive Molecules ◽

Alcoholic Beverages ◽

Therapeutic Benefits ◽

Biological Potential ◽

Novel Drugs ◽

Ancient Times

Agaves are plants used in the production of alcoholic beverages and fibers. Ever since ancient times, pre-Hispanic cultures in Mexico have used them in traditional medicine to cure different ailments. Over the years, studies of the active principles responsible for the therapeutic benefits of agaves have increased. Leaves and fibers are the main agro-wastes generated in tequila and mezcal production, while fibers are the main waste product in the textile sector. Different investigations have referred to the agro-waste from agave processing as a source of bioactive molecules called secondary metabolites (SM). Among them, phenols, flavonoids, phytosterols, and saponins have been extracted, identified, and isolated from these plants. The role of these molecules in pest control and the prospect of metabolites with the biological potential to develop novel drugs for chronic and acute diseases represent new opportunities to add value to these agro-wastes. This review aims to update the biological activities and recent applications of the secondary metabolites of the genus Agave.

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RELIGIOSITY AND CONSUMER BEHAVIOR: A STUDY OF CONSUMPTION PATTERNS FOR ALCOHOLIC AND NON-ALCOHOLIC BEVERAGES AMONG ANIMIST, CHRISTIAN AND MUSLIM CONSUMERS IN THE CONTEXT OF GHANA

International Journal of Management & Entrepreneurship Research ◽

10.51594/ijmer.v2i4.162 ◽

2020 ◽

Vol 2 (4) ◽

pp. 244-261

Author(s):

Dr. Théophile Bindeouè Nassè ◽

Naab Francis Xavier ◽

Bismark Boateng ◽

Nicolas Carbonell ◽

Justice Agyei Ampofo ◽

...

Keyword(s):

Consumer Behavior ◽

Qualitative Data ◽

Alcoholic Beverages ◽

Research Approach ◽

Structured Interviews ◽

Production And Consumption ◽

The Social ◽

And Behavior ◽

Voice Recorder

Researchers' interest in consumer religiosity and behavior is explained by the fact that religion influences not only the social behavior of individuals, but also their consumption behavior. Most of the studies on the subject come from Western and Asian countries with a few of such studies been conducted in Africa and particularly in Ghana. The aim of this paper is to explore the concepts of religiosity and consumer behavior in Ghana, in order to consider the role of culture in the management and marketing of industrial products. Ghana is a country where religion plays an important role in shaping lives and ensuring community cohesion. However, a determined part of the believers contributes to increasing the consumption of industrial beverages, and the obliviousness in the marketing sector also seems to be a barrier that slows the production and consumption of non-alcoholic industrial beverages. The research approach is exploratory and qualitative. The collection of qualitative data is done with the aid of a SONY voice recorder through some semi-structured interviews. Then, the qualitative data are transcribed manually and verbatim analyzed. The results show that in the context of Ghana, religiosity of believers affects the behavior of the consumer and that consumer behavior towards non-alcoholic industrial beverages affects religiosity. Keywords: Religiosity, Consumer Behavior, Industrial Beverages, Consumption, Marketing, Ghana.

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On the role of higher alcohols in the characterization of cachaça

Research Society and Development ◽

10.33448/rsd-v9i10.9135 ◽

2020 ◽

Vol 9 (10) ◽

pp. e8299109135

Author(s):

Amazile Biagioni Maia ◽

Lorena Simão Marinho ◽

David Lee Nelson

Keyword(s):

Isoamyl Alcohol ◽

Raw Material ◽

Alcoholic Beverages ◽

Higher Alcohols ◽

Isobutyl Alcohol ◽

Higher Alcohol ◽

Three Samples ◽

Typical Range

There is a growing interest in chemical markers for the identification and certification of cachaça as a cane spirit produced in Brazil. It is known that the higher alcohols that are usually analyzed (propyl alcohol, Isobutyl alcohol and isoamyl alcohol) occur in all alcoholic beverages (fermented and distilled), but the relative proportions can vary markedly according to the peculiarities of the raw material and the production process. In this work, the contents of higher alcohols in 300 samples of alembic cachaça were compared, 220 from the state of Minas Gerais and 80 from other states, as well as three samples of industrial cachaça and 14 samples of whiskeys of various brands. The typical range of total higher alcohols in cachaça was 180-360 mg/100 mL ethanol. Cachaça containing higher alcohol concentrations greater than 360 mg/100 mL ethanol do not comply with Brazilian legislation. However, cachaças with higher alcohols concentrations below 180 mg/100 mL ethanol, as was found in one of the industrial cachaças, signify adulteration, for example, by mixing with fuel alcohol. The C4/C5 ratio varied less than the C3/C5 ratio, being consistently within the range of 0.20-0.50. In the whiskeys analyzed, the concentrations of higher alcohols were in the range of 160 and 270 mg/100 mL. Therefore, this parameter would not assist in differentiating between cachaça and whiskey. But the C4/C5 ratio was consistently different, being always greater than 0.50 for the whiskeys. Thus, the routine analysis of higher alcohols provides useful information both for tracking possible fraud and for assessments related to the identity or origin of cachaça.

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ADMINISTRATION AND AUDIT OF THE EXCISE TAX ON BEER

WORLD OF FINANCE ◽

10.35774/sf2018.03.069 ◽

2018 ◽

pp. 69-79

Author(s):

Fedir TKACHYK ◽

Inna HUTSUL ◽

Anastasiia ZINKEVYCH

Keyword(s):

Alcoholic Beverages ◽

Tax Rates ◽

Tax Base ◽

The Sustainable Development ◽

Excise Tax ◽

Excise Duty ◽

Alcoholic Drinks ◽

Effective Instrument

Introduction. The role of excise tax in social and economic processes is determined by its ability to regulate the interest of producers before entering such industries as brewing. The excise tax is an effective instrument for realizing in the interests of society the strategic purposes and objectives of the state policy - socio-economic and fiscal. It is a basic of the sustainable development of the country. Thus, it is expedient to study the main trends of administration and audit of the excise tax on beer in Ukraine. The purposeof the article is to study the tasks and procedures for administering and auditing the excise tax for producers of malt beer. Results. Characterization of excisable goods and rates of excise duty on malting beer is carried out. The task of audit of excise tax is determined. The article presents the correspondence of accounts for the excise tax on alcoholic beverages. The number of declarants of the excise tax on malt beer in Ukraine has been monitored. The factors that influence the administration of the excise tax from the malt to the budget are determined. The article analyzes the main indicators of the excise tax declaration of the brewing enterprise. A viewpoint on optimization of excise tax rates for alcoholic beverages, in particular for malting beer, is formulated. Focused attention is paid to the role of the excise tax on alcoholic beverages (beer) for the financial resources of the states. The expediency of the strengthened tax regulation of the alcoholic drinks market in Ukraine was noted. Conclusions. The main problems of administration and audit of the excise tax are related to the growth of fiscal opportunities and the reduction of regulatory influence. Therefore, there is a need for a significant improvement of the procedure for charging and paying excise by enhancing its regulatory properties and expanding the tax base.

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ROLE OF ALCOHOLIC BEVERAGES IN GERONTOLOGY

Fermented Food Beverages in Nutrition ◽

10.1016/b978-0-12-277050-0.50021-5 ◽

1979 ◽

pp. 225-243 ◽

Cited By ~ 1

Author(s):

Donald M. Watkin

Keyword(s):

Alcoholic Beverages

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ROLE OF ALCOHOLIC BEVERAGES IN ESSENTIAL HYPERTENSIVE PATIENTS

Alcohol and Alcoholism ◽

10.1093/oxfordjournals.alcalc.a045755 ◽

1995 ◽

Keyword(s):

Alcoholic Beverages ◽

Hypertensive Patients

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The Role of Yeasts in Fermentation Processes

Microorganisms ◽

10.3390/microorganisms8081142 ◽

2020 ◽

Vol 8 (8) ◽

pp. 1142

Author(s):

Sergi Maicas

Keyword(s):

Food Processing ◽

Climatic Conditions ◽

Raw Material ◽

Alcoholic Beverages ◽

Yeast Fermentation ◽

Fermented Foods ◽

Food Manufacturing ◽

Ancient Times ◽

Global Food

In recent years, vessels have been discovered that contain the remains of wine with an age close to 7000 years. It is unclear whether, in ancient times, humans accidentally stumbled across fermented beverages like wine or beer, or was it a product intended as such. What is a fact is that since then, alcoholic beverages have been part of the diet and culture of many of the civilizations that have preceded us. The typical examples of beer and wine are an example of many other drinks resulting from the action of yeasts. In addition to these two beverages, various companies have developed other types of fermented foods and non-alcoholic beverages prepared in a traditional or commercial manner. The climatic conditions, the availability of raw material and the preferences of each region have conditioned and favored the maintenance of some of these products. In addition to the aforementioned traditional alcoholic beverages produced from fruits, berries, or grains, humans use yeast in the production of chemical precursors, global food processing such as coffee and chocolate, or even wastewater processing. Yeast fermentation is not only useful in food manufacturing. Its uses extend to other products of high interest such as the generation of fuel from vegetable sources.

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