Evaluating the Chemical Components and Flavor Characteristics Responsible for Triggering the Perception of “Beer Flavor” in Non-Alcoholic Beer

Forty-two commercial non-alcoholic beer (NAB) brands were analyzed using sensory and chemical techniques to understand which analytes and/or flavors were most responsible for invoking the perception of “beer flavor” (for Northern Californian consumers). The aroma and taste profiles of the commercial...

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Detalles Bibliográficos
Autores principales: Lafontaine, Scott, Senn, Kay, Knoke, Laura, Schubert, Christian, Dennenlöhr, Johanna, Maxminer, Jörg, Cantu, Annegret, Rettberg, Nils, Heymann, Hildegarde
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7767514/
https://www.ncbi.nlm.nih.gov/pubmed/33371467
http://dx.doi.org/10.3390/foods9121914

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7767514/
https://www.ncbi.nlm.nih.gov/pubmed/33371467
http://dx.doi.org/10.3390/foods9121914

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