Researchers from the Oxford study decided to investigate the centuries-old tradition of serving a light alcoholic drink before a meal. An aperitif is served in many countries of the world with the idea that it should stimulate the appetite. And it really seems to work. Experimental research by Oxford scientists shows that people enjoy the food served more after drinking an aperitif.
People who were served a small dose of alcohol in a restaurant before the first course rated the soup served as tastier and fresher than those who did not receive an aperitif. “Alcohol can cleanse the palate, making people perceive flavors more intensely. Another explanation is that alcohol before a meal helps to induce a sense of relaxation, so one can focus more on the food.” said the lead author of the research Professor Charles Spence from the University of Oxford.
The experiment involved 257 people who ate at a restaurant and asked them if they would be willing to rate their food for a science experiment. Half got an aperitif, half didn’t. Those who did not receive an aperitif rated the soup an average of 68 points out of 100.
People who drank a shot of plum before a meal gave it an average of 76 points. Alcohol also affects the perception of food freshness. Those who received an aperitif rated the freshness an average of 79 points out of 100, while without an aperitif they gave it an average of 73 points.
