A recent study by Lei Jiang and his colleagues at the Chinese Academy of Sciences has shed light on the difference in taste between whisky neat or on the rocks. The shapes formed by water and ethanol molecules in whisky are responsible for this difference, with clustering of these molecules at varying temperatures impacting flavor profiles.
Jiang and his team used nuclear magnetic resonance imaging and computer simulations to study clusters of water and ethanol molecules at different alcohol levels and temperatures, with the goal of understanding how factors like temperature and ABV affect the molecular composition of beverages such as beer, wine, and baijiu. They collaborated with Chinese baijiu brand Wuliangye to conduct taste tests that revealed colder, lower ABV liquids have a more refreshing taste due to their compact structure while warmer drinks with higher ABV were perceived as more pungent and tasted more alcoholic due to their altered cluster formations.
Although the study suggests a correlation between molecular clusters and taste perception, Gavin Sacks from Cornell University cautions that the relationship is complex. He explains that the same receptors in the mouth are activated by both alcohol’s burning sensation and heat, making it challenging to directly link molecular clusters to taste preferences.