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Gere A. Recommendations for validating hierarchical clustering in consumer sensory projects. Curr Res Food Sci 2023; 6:100522. [PMID: 37266412 PMCID: PMC10230197 DOI: 10.1016/j.crfs.2023.100522] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Revised: 05/04/2023] [Accepted: 05/18/2023] [Indexed: 06/03/2023] Open
Abstract
Choosing the proper hierarchical clustering algorithm and number of clusters is always a key question in consumer sensory projects. In many cases, researchers do not publish any reason why it was chosen a given distance measure and linkage rule along with cluster numbers. The reason behind this could be that different cluster validation and comparison techniques give contradictory results in most cases. A complex evaluation to define the proper clustering might be time-consuming and tedious. The paper introduces the clustering of three sensory data sets using different distance metrics and linkage rules for different numbers of clusters. The results of the validation methods deviate, suggesting that clustering depends heavily on the data set in question. Although Euclidean distance, Ward's method seems a safe choice, testing, and validation of different clustering combinations is strongly suggested.
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Bóna Á, Varga Á, Galambos I, Nemestóthy N. Dealcoholization of Unfiltered and Filtered Lager Beer by Hollow Fiber Polyelectrolyte Multilayer Nanofiltration Membranes-The Effect of Ion Rejection. MEMBRANES 2023; 13:283. [PMID: 36984669 PMCID: PMC10058455 DOI: 10.3390/membranes13030283] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 02/23/2023] [Accepted: 02/25/2023] [Indexed: 06/18/2023]
Abstract
Membrane-based beverage dealcoholization is a successful process for producing low- and non-alcoholic beer and represents a fast-growing industry. Polyamide NF and RO membranes are commonly applied for this process. Polyelectrolyte multilayer (PEM) NF membranes are emerging as industrially relevant species, and their unique properties (usually hollow fiber geometry, high and tunable selectivity, low fouling) underlines the importance of testing them in the food industry as well. To test PEM NF membranes for beer dealcoholization at a small pilot scale, we dealcoholized filtered and unfiltered lager beer with the tightest available commercial polyelectrolyte multilayer NF membrane (NX Filtration dNF40), which has a MWCO = 400 Da, which is quite high for these purposes. Dealcoholization is possible with a reasonable flux (10 L/m2h) at low pressures (5-8.6 bar) with a real extract loss of 15-18% and an alcohol passage of ~100%. Inorganic salt passage is high (which is typical for PEM NF membranes), which greatly affected beer flavor. During the dealcoholization process, the membrane underwent changes which substantially increased its salt rejection values (MgSO4 passage decreased fourfold) while permeance loss was minimal (less than 10%). According to our sensory evaluation, the process yielded an acceptable tasting beer which could be greatly enhanced by the addition of the lost salts and glycerol.
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Affiliation(s)
- Áron Bóna
- Soós Ernő Research and Development Center, University of Pannonia, Vár u. 8, H-8800 Nagykanizsa, Hungary
| | - Áron Varga
- Department of Research and Development, Pécsi Brewery, Alkotmány utca 94, H-7624 Pécs, Hungary
| | - Ildikó Galambos
- Soós Ernő Research and Development Center, University of Pannonia, Vár u. 8, H-8800 Nagykanizsa, Hungary
| | - Nándor Nemestóthy
- Research Institute on Bioengineering, Membrane Technology and Energetics, University of Pannonia, Egyetem u. 10, H-8200 Veszprém, Hungary
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3
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Consumer Studies: Beyond Acceptability—A Case Study with Beer. BEVERAGES 2022. [DOI: 10.3390/beverages8040080] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Beer is one of the most consumed alcoholic beverages in the world; its consumption and preference are evolving from traditional industrial beers of low complexity to novel craft beers with diverse flavour profiles. In such a competitive industry and considering the complexity of consumer behaviour, improvement and innovation become necessary. Consequently, consumer science, which is responsible for identifying the motivation behind customer preferences through their attitudes, perception and behaviour, has implemented strategies ranging from simple hedonic measurements to several innovative and emerging methodologies for a deeper understanding of the variables that affect the product experience: sensory, affective and cognitive. In this context, we offer a review inspired by previous research that explores some of the quantitative and qualitative methods used in consumer studies related to beer consumption, ranging from traditional approaches (acceptability, purchase intention, preference, etc.) to techniques that go beyond acceptability and allow a different understanding of aspects of consumer perception and behaviour (segmentation, expectations, emotions, representation, etc.). Also, innovative applications (contexts, immersive technologies and virtual reality, implicit measures, etc.) and current trends related to consumer science (Internet, social media, pairing, product experience, etc.) are addressed.
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Vaštík P, Rosenbergová Z, Furdíková K, Klempová T, Šišmiš M, Šmogrovičová D. Potential of non-Saccharomyces yeast to produce non-alcoholic beer. FEMS Yeast Res 2022; 22:6653522. [PMID: 35918186 DOI: 10.1093/femsyr/foac039] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2022] [Revised: 07/14/2022] [Accepted: 07/29/2022] [Indexed: 11/12/2022] Open
Abstract
Recently, non-Saccharomyces yeast have become very popular in wine and beer fermentation. Their interesting abilities introduce novel aromatic profiles to the fermented product. In this study, screening of eight non-Saccharomyces yeast (Starmerella bombicola, Lindnera saturnus, Lindnera jadinii, ZygoSaccharomyces rouxii, Torulaspora delbrueckii, Pichia kluyveri, Candida pulcherrima, and Saccharomycodes ludwigii) revealed their potential in non-alcoholic beer production. Conditions for non-alcoholic beer production were optimised for all strains tested (except T. delbrueckii) with the best results obtained at temperature 10 to 15 °C for maximum of 10 days. Starmerella bombicola, an important industrial producer of biosurfactants, was used for beer production for the first time and was able to produce non-alcoholic beer even at 20 °C after 10 days of fermentation. Aromatic profile of the beer fermented with S. bombicola was neutral with no negative impact on organoleptic properties of the beer. The most interesting organoleptic properties were evaluated in beers fermented with L. jadinii and L. saturnus, which produced banana-flavoured beers with low alcohol content. This work confirmed the suitability of mentioned yeast to produce non-alcoholic beers and could serve as a steppingstone for further investigation.
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Affiliation(s)
- Peter Vaštík
- Institute of Biotechnology, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37 Bratislava, Slovakia
| | - Zuzana Rosenbergová
- Institute of Biotechnology, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37 Bratislava, Slovakia
| | - Katarína Furdíková
- Institute of Biotechnology, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37 Bratislava, Slovakia
| | - Tatiana Klempová
- Institute of Biotechnology, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37 Bratislava, Slovakia
| | - Michal Šišmiš
- Institute of Biotechnology, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37 Bratislava, Slovakia
| | - Daniela Šmogrovičová
- Institute of Biotechnology, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37 Bratislava, Slovakia
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Bauwens J, Van Opstaele F, Karatairis C, Weiland F, Eggermont L, Jaskula‐Goiris B, De Rouck G, De Brabanter J, Aerts G, De Cooman L. Assessing the ageing process of commercial non‐alcoholic beers in comparison to their lager beer counterparts. JOURNAL OF THE INSTITUTE OF BREWING 2022. [DOI: 10.1002/jib.698] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Jeroen Bauwens
- Department of Microbial and Molecular Systems (M2S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) KU Leuven Ghent Technology Campus, Gebroeders de Smetstraat 1 9000 Ghent Belgium
| | - Filip Van Opstaele
- Department of Microbial and Molecular Systems (M2S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) KU Leuven Ghent Technology Campus, Gebroeders de Smetstraat 1 9000 Ghent Belgium
| | - Chrysovalantis Karatairis
- Department of Microbial and Molecular Systems (M2S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) KU Leuven Ghent Technology Campus, Gebroeders de Smetstraat 1 9000 Ghent Belgium
| | - Florian Weiland
- Department of Microbial and Molecular Systems (M2S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) KU Leuven Ghent Technology Campus, Gebroeders de Smetstraat 1 9000 Ghent Belgium
| | - Lore Eggermont
- Department of Microbial and Molecular Systems (M2S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) KU Leuven Ghent Technology Campus, Gebroeders de Smetstraat 1 9000 Ghent Belgium
| | - Barbara Jaskula‐Goiris
- Department of Microbial and Molecular Systems (M2S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) KU Leuven Ghent Technology Campus, Gebroeders de Smetstraat 1 9000 Ghent Belgium
| | - Gert De Rouck
- Department of Microbial and Molecular Systems (M2S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) KU Leuven Ghent Technology Campus, Gebroeders de Smetstraat 1 9000 Ghent Belgium
| | - Jos De Brabanter
- Department of Electrical Engineering (ESAT), member of the division STADIUS, Stadius Centre for Dynamical Systems, Signal Processing and Data Analytics KU Leuven Kasteelpark Arenberg 10 – box 2446, 3001 Leuven Belgium
| | - Guido Aerts
- Department of Microbial and Molecular Systems (M2S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) KU Leuven Ghent Technology Campus, Gebroeders de Smetstraat 1 9000 Ghent Belgium
| | - Luc De Cooman
- Department of Microbial and Molecular Systems (M2S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) KU Leuven Ghent Technology Campus, Gebroeders de Smetstraat 1 9000 Ghent Belgium
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Nikulin J, Aisala H, Gibson B. Production of non‐alcoholic beer via cold contact fermentation with
Torulaspora delbrueckii. JOURNAL OF THE INSTITUTE OF BREWING 2022. [DOI: 10.1002/jib.681] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Affiliation(s)
- Jarkko Nikulin
- VTT Technical Research Centre of Finland Ltd Tietotie 2, P.O. Box 1000 Espoo FI‐02044 VTT Finland
- Chemical Process Engineering, Faculty of Technology University of Oulu P.O. Box 8000 Oulun Yliopisto FI‐90014 Finland
| | - Heikki Aisala
- VTT Technical Research Centre of Finland Ltd Tietotie 2, P.O. Box 1000 Espoo FI‐02044 VTT Finland
| | - Brian Gibson
- Technische Universität Berlin, Chair of Brewing and Beverage Technology Ackerstraße 76 Berlin 13355 Germany
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Effect of Production Technique on Pilsner-Style Non-Alcoholic Beer (NAB) Chemistry and Flavor. BEVERAGES 2022. [DOI: 10.3390/beverages8010004] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
The sensory, volatile, and physiochemical profiles of nineteen commercial non-alcoholic pilsner-style beers produced by different production techniques were analyzed and compared with a dry-hopped non-alcoholic IPA. NABs made only with either physical dealcoholization or restricted fermentations differed significantly in chemistry and flavor. Generally, NABs produced by restricted fermentations were the most worty, thick, and sweet, whereas NABs that were physically dealcoholized had the lowest taste/aroma intensities and were the sourest, most thin, and least sweet. Interestingly, the method of dealcoholization had a minor impact on the flavor profile. The use of maltose intolerant yeast as well as the implementation of combined treatments, such as blending dealcoholized beer with beer containing alcohol, were the techniques found to produce NABs with more harmonious and multifaceted chemical and flavor profiles. NABs with increased hop aroma volatiles were the most harmonious, particularly highlighted by the NA IPA reference. Even though dry-hopped character might be atypical for pilsner-style beer, dry-hopping appears as a simple application to produce NABs with more harmonious flavor.
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Quain DE. The enhanced susceptibility of alcohol‐free and low alcohol beers to microbiological spoilage: implications for draught dispense. JOURNAL OF THE INSTITUTE OF BREWING 2021. [DOI: 10.1002/jib.670] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- David E. Quain
- International Centre for Brewing Science, School of Biosciences University of Nottingham, Sutton Bonington Campus Loughborough Leicestershire LE12 5RD UK
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Transfer of Ethanol and Aroma Compounds by Varying Specific Process Parameters in the Thermal Dealcoholisation of Beer. Foods 2021; 10:foods10071602. [PMID: 34359472 PMCID: PMC8306714 DOI: 10.3390/foods10071602] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2021] [Revised: 07/04/2021] [Accepted: 07/07/2021] [Indexed: 12/02/2022] Open
Abstract
Dealcoholisation of beer has gained prominence over the last decade. A well-known procedure involves the combination of a rectification column for thermal dealcoholisation and a downstream column for aroma recovery. However, the recovery of valuable fermentation by-products is rarely performed due to limited data about the enrichment and depletion of ethanol and aromatic compounds. The influence of operating conditions on the transfer of ethanol and aroma compounds to the recovery fluid, henceforth, ‘aromawater’, has not yet been fully explored. Therefore, this study involved examining how ethanol concentration and aroma compounds in the aromawater are affected by the condenser temperature and reflux rate during thermal dealcoholisation. The aim was to obtain an aromawater having a maximum level of valuable aroma substances and a minimum level of ethanol for re-blending with non-alcoholic beer, hypothetically causing aroma intensification. An industrial system was used for sample production. Ethanol as well as higher alcohols and ester concentrations were analysed in the different material flows, and mass balances were thus compiled. Sensory analysis was performed to evaluate the beer aroma’s intensification as a sustainable industrial application. The obtained results indicate that increased condenser temperature was associated with increased aroma concentrations in the aromawater. If the temperature of the condenser’s coolant exceeded 15 °C, dealcoholisation < 0.05% abv could not be guaranteed. A higher reflux rate led to higher concentrations of fermentation by-products in the aromawater. Finally, the aroma profile of three non-alcoholic beers (0.0% abv, 0.5% abv after blending with original beer, and 0.5% abv after blending with aromawater) were evaluated. By blending, the attributes ‘estery’ and ‘flowery’ were assessed as dominant. The effect was more pronounced with aromawater than with the original beer.
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Müller M, Gastl M, Becker T. Key constituents, flavour profiles and specific sensory evaluation of wheat style non‐alcoholic beers depending on their production method. JOURNAL OF THE INSTITUTE OF BREWING 2021. [DOI: 10.1002/jib.663] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Magdalena Müller
- Institute of Brewing and Beverage Technology, Research Group Raw Material Based Brewing and Beverage Technology Technical University of Munich Freising 85354 Germany
| | - Martina Gastl
- Institute of Brewing and Beverage Technology, Research Group Raw Material Based Brewing and Beverage Technology Technical University of Munich Freising 85354 Germany
| | - Thomas Becker
- Institute of Brewing and Beverage Technology, Research Group Raw Material Based Brewing and Beverage Technology Technical University of Munich Freising 85354 Germany
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Ramsey I, Yang Q, Fisk I, Ayed C, Ford R. Assessing the sensory and physicochemical impact of reverse osmosis membrane technology to dealcoholize two different beer styles. FOOD CHEMISTRY-X 2021; 10:100121. [PMID: 34189455 PMCID: PMC8220173 DOI: 10.1016/j.fochx.2021.100121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/10/2020] [Revised: 02/23/2021] [Accepted: 04/28/2021] [Indexed: 11/29/2022]
Abstract
Reverse osmosis results in significant losses in volatile compounds and modified sensory profiles. Volatile losses appear to be related to compound structure, not compound size. Reverse osmosis efficiency varies between beer styles, with longer processing times for stouts. Reverse osmosis membranes are susceptible to fouling over time, affecting overall product quality.
A pilot scale dealcoholisation unit fitted with reverse osmosis (RO) membranes was used to directly compare two beer matrices (stout, lager, ~ 5% ABV) and their dealcoholized counterparts (~0.5% ABV), for physicochemical properties (volatiles, pH, ABV, polyphenols, bitterness) and sensory profiles using a trained descriptive panel (n = 12). The efficiency and consistency of RO membranes were evaluated by replicate dealcoholisation trials (n = 3) for each beer. Statistical analysis revealed significant reductions (p < 0.05) in key volatile compounds with linear structures (ethyl octanoate, octan-1-ol) compared to those with increased levels of branching (3-methylbutyl acetate, 2-methylpropan-1-ol). Significant reductions (p < 0.0001) in ‘fruity/estery’, ‘alcoholic/solvent’, ‘malty’, ‘sweetness’ and ‘body’ sensory attributes were also discovered. Finally, longer processing times for the stout across replicate trials suggested membrane clogging, whilst differences in volatile reduction suggested membrane fouling. This novel research proposes compound structure, rather than compound size, impacts RO membrane permeability and resulting sensory quality.
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Affiliation(s)
- Imogen Ramsey
- Sensory Science Centre, Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom.,Food Flavour Laboratory, Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom
| | - Qian Yang
- Sensory Science Centre, Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom
| | - Ian Fisk
- Food Flavour Laboratory, Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom
| | - Charfedinne Ayed
- Food Flavour Laboratory, Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom
| | - Rebecca Ford
- Sensory Science Centre, Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom
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