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Structurability: a collective measure of the structural differences in vodkas
Naiping Hu1, Dan Wu, Kelly Cross
1Department of Chemical and Materials Engineering, University of Cincinnati, Cincinnati, Ohio 45221-0012, USA.
Journal of Agricultural and Food Chemistry
|May 25, 2010
Summary
Vodka
Area of Science:
- Molecular Spectroscopy
- Physical Chemistry
- Beverage Science
Background:
- Commercial vodka, despite being primarily ethanol and water, exhibits varying consumer appeal.
- The molecular basis for differences in vodka taste perception remains largely unexplored.
- Understanding these molecular differences could explain brand appeal variations.
Purpose of the Study:
- To investigate the molecular differences between commercial vodkas and simple ethanol-water solutions.
- To identify spectroscopic markers associated with vodka's unique characteristics.
- To establish a quantifiable measure for the deviation of vodka from pure ethanol-water systems.
Main Methods:
- Utilized nuclear magnetic resonance ((1)H NMR) spectroscopy.
- Employed Fourier-transform infrared (FT-IR) spectroscopy.
- Applied Raman spectroscopy for molecular analysis.
- Performed component analysis on spectroscopic data.
Main Results:
- Observed measurable differences in hydrogen-bonding strength in commercial vodkas compared to ethanol-water solutions.
- Identified a prevalent water-rich hydrate, E x (5.3 +/- 0.1)H(2)O, in both vodka and ethanol-water solutions.
- Developed a Structurability Parameter (SP) to quantify deviations from pure ethanol-water systems, influenced by trace compounds.
Conclusions:
- The identified hydrate structure (E x (5.3 +/- 0.1)H(2)O) and its concentration are linked to the molecular composition of vodka.
- Spectroscopic analysis reveals distinct molecular structures in commercial vodkas.
- The Structurability Parameter (SP) offers a method to quantify the molecular basis of vodka's perceived taste and appeal.
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