The spiked drink that leaves you sober

日期:2017-12-18 01:24:40 作者:周钕雾 阅读:

By Jeff Hecht LOW-ALCOHOL drinks may be a boon for drivers, but they lack the kick of the hard stuff. Now the beverages could taste boozier than they really are, thanks to the pungent findings of a Swiss researcher. Markus Gautschi of Givaudan Roure Research in Dübendorf told the meeting how his study of the properties of galangal, a ginger-like spice grown in East Asia, led to the finding. The active compound, 1′-acetoxychavicol acetate, is less stable than capsaicin, the active ingredient in chilli peppers, and its burning taste not as long-lasting. Gautschi’s group has purified the compound and synthesised a range of other molecules with similar structures. In taste tests, volunteers reported that the compounds made low-alcohol drinks taste as if they contained more alcohol. “We don’t know how,” Gautschi admits. But he says the effect only works if some alcohol is present: while the compounds seem to enhance the sensations that alcohol normally produces on the tongue,