Understanding the lost functionality of ethanol in non-alcoholic beer using sensory evaluation, aroma release and molecular hydrodynamics

Consumer sensory evaluation, aroma release analysis and biophysical protein analysis were used to investigate the effect of ethanol on the release and perception of flavour in beer (lager and stout) at different ethanol levels (0 and 5% ABV). Consumer study results showed no significant differences...

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Detalles Bibliográficos
Autores principales: Ramsey, Imogen, Dinu, Vlad, Linforth, Rob, Yakubov, Gleb E., Harding, Stephen E., Yang, Qian, Ford, Rebecca, Fisk, Ian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7704625/
https://www.ncbi.nlm.nih.gov/pubmed/33257785
http://dx.doi.org/10.1038/s41598-020-77697-5

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7704625/
https://www.ncbi.nlm.nih.gov/pubmed/33257785
http://dx.doi.org/10.1038/s41598-020-77697-5

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