Elucidating the Odor-Active Aroma Compounds in Alcohol-Free Beer and Their Contribution to the Worty Flavor

[Image: see text] Alcohol-free beers (AFBs) brewed by cold-contact fermentation exhibit a flavor reminiscent of wort which affects consumer acceptability. The aims of this study were to identify the odor-active compounds in AFB and elucidate the contribution of these to the overall aroma and worty c...

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Detalles Bibliográficos
Autores principales: Piornos, José A., Balagiannis, Dimitrios P., Methven, Lisa, Koussissi, Elisabeth, Brouwer, Eric, Parker, Jane K.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society 2020
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7499417/
https://www.ncbi.nlm.nih.gov/pubmed/32799537
http://dx.doi.org/10.1021/acs.jafc.0c03902

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7499417/
https://www.ncbi.nlm.nih.gov/pubmed/32799537
http://dx.doi.org/10.1021/acs.jafc.0c03902

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