Quantitative analyses of chemical components and sensory tests were carried out on vodka samples to test for stimulative taste of ethanol. Proton nuclear magnetic resonance (H NMR) spectra of the vodkas were measured with 600 MHz NMR. The effects of salts on the alcohol-stimulative taste were investigated for 15% (v/v) EtOH-HO solution. H NMR spectroscopy results showed that a magnesium salt could reduce the stimulative taste of ethanol organoleptically and, at the same time, strengthen the hydrogen-bonding structure of water-ethanol, although the effect of the magnesium could not be clarified quantitatively in the products of vodka. It was also suggested that a change in the water-ethanol hydrogen-bonding structure could lead to a reduction in the stimulative taste of ethanol in vodka.
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