Electromagnetic technology can influence flavour and change molecular interactions in alcoholic beverages without materially altering their chemical composition, a new study has shown

The research, conducted by Shawn Wagner, Ph.D., director of chemistry instrumentation resources at the University of Southern California (USC), showed that by using nuclear magnetic resonance (NMR) spectroscopy, reproducible changes in how water, ethanol and flavour compounds interact following treatment by US-based Steric Systems.

The findings help explain how the company can improve flavor, aroma and mouthfeel without adding or removing ingredients.

The findings provide a scientific basis for practical production applications that can directly affect product quality, costs and margins of alcoholic beverages.

In spirits this means improve flavour balance and mouthfeel, reducing the sensory impact of undesirable notes such as geosmin, and make previously difficult-to-use barrels or batches commercially viable.

And in Ready-to-drink (RTD) beverages it can improve spirits flavour integration, reduce bitterness and alcohol bite, and potentially replace costly ingredients with lower-cost alternatives while maintaining the intended taste profile.

The study examined treated and untreated bourbon samples across multiple processing settings and identified significant results including changes in ethanol’s molecular environment reached 99% statistical confidence at four treatment settings.

There were also measurable changes that occurred in the hydrogen-bond network connecting water and ethanol while key flavour-related alcohols responded alongside changes in the ethanol network.

Importantly, treatment settings previously preferred in sensory evaluations corresponded to distinct measurable molecular states, establishing a connection between the physical organization of the liquid and perceived taste.