Chitosan Additive for Alcoholic Beverage Pungency Reduction
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Solution Overview
Problem
Existing methods for reducing pungent alcohol odor in packaged beverages often disrupt the aroma, and there is a need for a technique that effectively minimizes pungent alcohol odor while maintaining the clean aroma of alcoholic beverages.
Innovation Solution
Adding a small amount of chitosan, within the range of 0.1 to 5 ppm, to packaged alcoholic beverages with an alcohol content of 1 to 10 v/v%, which can be unheated and containing acidulants like citric acid, malic acid, or lactic acid, effectively reduces the sensation of pungency without affecting the aroma.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If special taste substances are added to mask alcohol pungency, then the sensation of pungency is reduced, but the aroma and taste balance is disrupted
Solution Approach 1:
The patent uses chitosan as an intermediary substance that selectively binds to alcohol molecules through its amino groups, reducing the pungent sensation without interfering with aromatic compounds. This mediator approach allows pungency reduction while preserving the original aroma profile of the beverage.
Solution Approach 2:
The patent changes the chemical parameter of the beverage by introducing chitosan, which has specific binding properties to alcohol. This parameter change (adding a substance with amino groups) selectively reduces alcohol pungency through molecular interaction without affecting other sensory parameters like aroma.
2Object-affected harmful factors
If chitosan is added to reduce alcohol pungency, then the sensation of pungency is reduced, but the aroma may be affected
Solution Approach 1:
The patent optimizes the concentration parameter of chitosan to a specific range (0.1-5 ppm) where it effectively reduces alcohol pungency through binding interactions while remaining below the threshold that would interfere with aroma compounds. This precise parameter control ensures reliability of aroma retention.
Solution Approach 2:
Chitosan acts as a mediator that preferentially interacts with alcohol molecules over aroma compounds due to the specificity of its amino group binding to hydroxyl groups in alcohol, leaving aromatic molecules untouched and preserving the beverage's aroma profile.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The addition of chitosan successfully alleviates the sensation of pungent pungency in alcoholic beverages while preserving their clean aroma, as demonstrated in sensory evaluations with various acidulants and molecular weights, even in carbonated beverages.
Implementation Method 1
adding a very small amount of chitosan to a packaged alcoholic beverage, pungent alcohol odor can be effectively reduced
Implementation Method 2
by adding a very small amount of chitosan to a packaged alcoholic beverage, pungent alcohol odor can be effectively reduced without a significant effect on the aroma of the alcoholic beverage
Data Source
AI summary
An object of the present invention is to improve a sensation of piquant pungency of an alcoholic beverage without a significant effect on the aroma of the beverage. By adding from 0.1 to 5 ppm of chitosan to an alcoholic beverage with an alcohol content of from 1 to 10 v/v%, a sensation of alcohol pungency in a packaged alcoholic beverage can be reduced.