Abstract
The effect of drinking temperature on the acidity of five organic acids(lactic, succinic, malic, citric and acetic) in “sake” was evaluated by a panel of experts. A statistical analysis of the sensory evaluation scores was carried out. The acidity of lactic acid at 37°C and of succinic acid at 50°C was significantly higher than at a room temperature of 20°C. The acidic taste of both organic acids at 37°C and 43°C was gently smooth with a comfortable sensation.
Malic acid was evaluated to have a fresh taste at 10°C. The level of acidity of a mixed solution of these three acids at 43°C was significantly different, resulting in an overall taste that was pleasantly harmonious. The level of acidity of a “sake” model containing the main organic acids, glucose and ethanol was significantly different, the taste being evaluated as noticeably smooth at 43°C.
