When evaluating beverages, flavor is the intersection of aroma, taste, and tactile sensation (mouthfeel, burn).

• Aroma molecules (esters, terpenes, aldehydes) are volatile. In a complex mix, aggressive fusel alcohols can suppress perception of delicate aromatics.

• Taste involves receptors for sweetness, acidity, bitterness. Harsh compounds trigger trigeminal nerve responses (burn) more than taste receptors.

• Mouthfeel or texture is influenced by how “active” molecules stimulate nerves in the throat and palate.

What BOĆE Does Structurally

By stabilizing fusel molecules, BOĆE reduces their vapor-phase activity, making them less intrusive in aroma space. This permits esters and gentle aromatics to project more clearly. The reduction in irritation allows the palate to detect subtler flavor notes.

While the precise molecular dynamics are proprietary, the general approach mirrors resonance energy modulation — guiding molecules toward lower energy states where they are less reactive or volatile (i.e. less prone to irritating the palate).

Though direct peer-reviewed examples in beverage science are limited, the concept aligns with broader studies in molecular energy transfer, spectroscopy, and resonance (e.g. FRET in biochemistry). PubMed+1

Validation

In controlled blind panels, beverage treated with BOĆE consistently scores:

• Lower burn/heat

• Higher flavor clarity

• More balanced mouthfeel

These outcomes align with the hypothesis that reducing active fusel volatility allows the drink’s natural flavor complexity to come forward rather than being masked by harshness.