The science behind beverage flavors: The role of pH and amylase enzyme in the human mouth

¹ University of Trás-os-Montes and Alto Douro, Apt. 1013, 5001-801 Vila Real, Portugal
² Center for Computational and Stochastic Mathematics (CEMAT), Dep. of Mathematics, University of Trás-os-Montes and Alto Douro, Apt. 1013, 5001-801 Vila Real, Portugal
³ CQ-VR, Chemistry Research Center, Dep. of Agronomy, School of Agrarian and Veterinary Sciences, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal; aavimoura@utad.pt

Abstract

The chemical composition of alcoholic beverages plays a crucial role in their flavor, and the interaction with the chemistry of the mouth, particularly saliva, further shapes the sensory experience. Saliva's pH and enzyme activity can affect the chemical balance of the drink, and therefore, the taste and aroma perceived by the taster. This study examined the influence of saliva on the pH and α-amylase activity of alcoholic beverages, through a potentiometer and enzymatic kits respectively, and how this affected their sensory profile, through the performance of a Descriptive Analysis (DA) sensory test. The results showed that the pH values of the drinks were altered after contact with saliva, with brandies showing an increase in pH and wines showing a decrease. Additionally, the α-amylase activity was found to be influenced by the presence of acids, ethanol, and tannins in the drink. These observations suggest that the chemical composition of the drink and the saliva can impact the sensory experience. Further studies can help to elucidate the mechanisms underlying this interaction and how it varies across different types of beverages and individuals through sensitive enzyme kits.