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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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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:
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
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author Lafontaine, Scott
Senn, Kay
Knoke, Laura
Schubert, Christian
Dennenlöhr, Johanna
Maxminer, Jörg
Cantu, Annegret
Rettberg, Nils
Heymann, Hildegarde
author_facet Lafontaine, Scott
Senn, Kay
Knoke, Laura
Schubert, Christian
Dennenlöhr, Johanna
Maxminer, Jörg
Cantu, Annegret
Rettberg, Nils
Heymann, Hildegarde
author_sort Lafontaine, Scott
collection PubMed
description 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 NABs, a commercial soda, and a carbonated seltzer water (n = 44) were characterized using replicated descriptive and CATA analyses performed by a trained sensory panel (i.e., 11 panelists). A number of non-volatile and volatile techniques were then used to chemically deconstruct the products. Consumer analysis (i.e., 129 Northern Californian consumers) was also used to evaluate a selection of these NABs (i.e., 12) and how similar they thought the aroma, taste and mouthfeels of these products were to beer, soda, and water. The results show that certain constituents drive the aroma and taste profiles which are responsible for invoking beer perception for these North American consumers. Further, beer likeness might not be a driver of preference in this diverse beverage class for Northern Californian consumers. These are important insights for brewers planning to create products for similar markets and/or more broadly for companies interested in designing other functional/alternative food and beverage products.
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spelling pubmed-77675142020-12-28 Evaluating the Chemical Components and Flavor Characteristics Responsible for Triggering the Perception of “Beer Flavor” in Non-Alcoholic Beer Lafontaine, Scott Senn, Kay Knoke, Laura Schubert, Christian Dennenlöhr, Johanna Maxminer, Jörg Cantu, Annegret Rettberg, Nils Heymann, Hildegarde Foods Article 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 NABs, a commercial soda, and a carbonated seltzer water (n = 44) were characterized using replicated descriptive and CATA analyses performed by a trained sensory panel (i.e., 11 panelists). A number of non-volatile and volatile techniques were then used to chemically deconstruct the products. Consumer analysis (i.e., 129 Northern Californian consumers) was also used to evaluate a selection of these NABs (i.e., 12) and how similar they thought the aroma, taste and mouthfeels of these products were to beer, soda, and water. The results show that certain constituents drive the aroma and taste profiles which are responsible for invoking beer perception for these North American consumers. Further, beer likeness might not be a driver of preference in this diverse beverage class for Northern Californian consumers. These are important insights for brewers planning to create products for similar markets and/or more broadly for companies interested in designing other functional/alternative food and beverage products. MDPI 2020-12-21 /pmc/articles/PMC7767514/ /pubmed/33371467 http://dx.doi.org/10.3390/foods9121914 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Lafontaine, Scott
Senn, Kay
Knoke, Laura
Schubert, Christian
Dennenlöhr, Johanna
Maxminer, Jörg
Cantu, Annegret
Rettberg, Nils
Heymann, Hildegarde
Evaluating the Chemical Components and Flavor Characteristics Responsible for Triggering the Perception of “Beer Flavor” in Non-Alcoholic Beer
title Evaluating the Chemical Components and Flavor Characteristics Responsible for Triggering the Perception of “Beer Flavor” in Non-Alcoholic Beer
title_full Evaluating the Chemical Components and Flavor Characteristics Responsible for Triggering the Perception of “Beer Flavor” in Non-Alcoholic Beer
title_fullStr Evaluating the Chemical Components and Flavor Characteristics Responsible for Triggering the Perception of “Beer Flavor” in Non-Alcoholic Beer
title_full_unstemmed Evaluating the Chemical Components and Flavor Characteristics Responsible for Triggering the Perception of “Beer Flavor” in Non-Alcoholic Beer
title_short Evaluating the Chemical Components and Flavor Characteristics Responsible for Triggering the Perception of “Beer Flavor” in Non-Alcoholic Beer
title_sort evaluating the chemical components and flavor characteristics responsible for triggering the perception of “beer flavor” in non-alcoholic beer
topic Article
url 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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