BURAM Project
BURAM: Better understanding the retention of aroma in simple systems in mouth conditions
In the BURAM project we aim at getting a better understanding of the role of ethanol in the perception of aroma compounds in alcoholic beverages from a chemical and sensory point of view, for the improvement of low alcohol and alcohol-free drinks.
Project summary
In recent years, we've seen a trend among consumers towards lower alcohol consumption. This has led to an explosion in the market for alcohol-free or low-alcohol drinks, such as beers, wines, or even "alcohol-free spirits" like gin or rum. However, the absence of alcohol in these beverages has an effect on sensory aspects, since the release of the flavour compounds present in these beverages is not comparable to that of their traditional alcoholic counterparts. In this project, we focus on ethanol as a modulator of aroma release in alcoholic beverages. The aim is to prove and quantify that higher ethanol concentration translates into more intense aroma retention in beverages, and therefore lower odour intensity.
In the BURAM project, we aim at answering the following questions: How does alcohol modify aroma release and perception? How does it affect the perception of aromas during consumption (in-mouth conditions)? Does alcohol alter the composition of saliva? Does it play an important role in beverage appreciation? To answer these questions, we are using a variety of scientific approaches and techniques, including physical-chemical, chromatographic and biochemical analysis, sensory evaluation and QSAR mathematical modelling, among others. In this project we are working with a multidisciplinary scientific team with very different but complementary expertise.
More informations
Start and end dates
From January 2023 to December 2027
Project PI
José A. PIORNOS, INRAE-CSGA
CSGA researchers involved in the project
Keywords
Ethanol; Aroma release; Alcohol-Free Drinks; Saliva; Sensory Evaluation
Publications
- Joubert-Laurencin L, Thomas-Danguin T, Piornos JA. (2024). How does alcohol content affect the release of aroma compounds in drinks. Presented at 17th Weurman International Flavour Research Symposium (Poster and oral presentation, invited speaker). 24-27 September 2024. Wageningen, The Netherlands
