Suntory

Last updated January 31, 2026

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Ethyl palmitate aroma fraction control: SuntoryRecent Research Landscape

Ethanol-induced sensory harshness and bitter aftertaste increase consumer rejection of high-proof spirits. Precise titration of long-chain fatty acid esters masks ethanol stimulation to improve organoleptic profiles.

What technical problems is Suntory addressing in Ethyl palmitate aroma fraction control?

Unstable flavor profile retention

(9)evidences

Excessive sweetness and unbalanced aroma fractions create poor sensory experiences in spirits. Controlling these chemical ratios prevents off-flavors and improves consumer palatability.

Beverage aroma profile degradation

(7)evidences

Excessive ethyl palmitate and related fatty acid esters cause oily off-flavors and turbidity in distilled spirits. Controlling these fractions prevents sensory defects and improves product shelf-life stability.

Unpleasant sensory alcohol perception

(6)evidences

Ethanol creates undesirable burning sensations and off-flavors that limit consumer acceptance. Reducing these sensory defects improves the palatability of high-alcohol or reduced-alcohol products.