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Piergiovanni M, Gosetti F, Rocío-Bautista P, Termopoli V. Aroma determination in alcoholic beverages: Green MS-based sample preparation approaches. MASS SPECTROMETRY REVIEWS 2024; 43:660-682. [PMID: 35980114 DOI: 10.1002/mas.21802] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 07/12/2022] [Accepted: 07/15/2022] [Indexed: 06/15/2023]
Abstract
Aroma determination in alcoholic beverages has become a hot research topic due to the ongoing effort to obtain quality products, especially in a globalized market. Consumer satisfaction is mainly achieved by balancing several aroma compounds, which are mixtures of numerous volatile molecules enclosed in challenging matrices. Thus, sample preparation strategies for quality control and product development are required. They involve several steps including copious amounts of hazardous solvents or time-consuming procedures. This is bucking the trend of the ever-increasing pressure to reduce the environmental impact of analytical chemistry processes. Hence, the evolution of sample preparation procedures has directed towards miniaturized techniques to decrease or avoid the use of hazardous solvents and integrating sampling, extraction, and enrichment of the targeted analytes in fewer steps. Mass spectrometry coupled to gas or liquid chromatography is particularly well suited to address the complexity of these matrices. This review surveys advancements of green miniaturized techniques coupled to mass spectrometry applied on all categories of odor-active molecules in the most consumed alcoholic beverages: beer, wine, and spirits. The targeted literature consider progresses over the past 20 years.
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Affiliation(s)
- Maurizio Piergiovanni
- Centre Agriculture Food Environment (C3A), University of Trento, San Michele all'Adige, Italy
| | - Fabio Gosetti
- Department of Earth and Environmental Sciences, University of Milano-Bicocca, Milano, Italy
| | - Priscilla Rocío-Bautista
- Analytical Chemistry Research Group, Department of Physical and Analytical Chemistry, University of Jaén, Jaén, Spain
| | - Veronica Termopoli
- Department of Earth and Environmental Sciences, University of Milano-Bicocca, Milano, Italy
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2
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Paszkot J, Gasiński A, Kawa-Rygielska J. Evaluation of volatile compound profiles and sensory properties of dark and pale beers fermented by different strains of brewing yeast. Sci Rep 2023; 13:6725. [PMID: 37185768 PMCID: PMC10130024 DOI: 10.1038/s41598-023-33246-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Accepted: 04/10/2023] [Indexed: 05/17/2023] Open
Abstract
To evaluate the differences in the volatile compound profile of dark and pale beers fermented by different strains of brewer's yeast, gas chromatography with flame ionization detection and gas chromatography mass spectrometry analysis of eight beers was carried out. The prevalent group of compounds in all the beers analysed were alcohols (56.41-72.17%), followed by esters (14.58-20.82%), aldehydes (8.35-20.52%), terpenes and terpenoids (1.22-6.57%) and ketones (0.42-1.00%). The dominant higher alcohols were 2-methylpropan-1-ol, 3-methylbutanol, phenethyl alcohol, among aldehydes furfural, decanal, nonanal, and among esters ethyl acetate, phenylethyl acetate and isoamyl acetate. Beers fermented by the top-fermenting yeast Saccharomyces cerevisiae var. diastaticus had the highest volatile content. The addition of dark malt in wort production process had no effect on the total content of volatiles, but for some beers it caused changes in the total content of esters, terpenes and terpenoids. Variations in the total volatile content between beers fermented by different yeast strains are mainly due to esters and alcohols identified. Sensory analysis of beers allowed us to identify the characteristics affected by the addition of dark speciality malts in the production of wort and yeast strains used in the fermentation process.
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Affiliation(s)
- Justyna Paszkot
- Department of Fermentation and Cereals Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 51-630, Wrocław, Poland.
| | - Alan Gasiński
- Department of Fermentation and Cereals Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 51-630, Wrocław, Poland
| | - Joanna Kawa-Rygielska
- Department of Fermentation and Cereals Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 51-630, Wrocław, Poland
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3
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Lindholm-Lehto PC. Developing a robust and sensitive analytical method to detect off-flavor compounds in fish. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2022; 29:55866-55876. [PMID: 35322358 PMCID: PMC9374641 DOI: 10.1007/s11356-022-19738-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/22/2021] [Accepted: 03/11/2022] [Indexed: 06/14/2023]
Abstract
In recirculating aquaculture systems (RAS), off-flavors that accumulate in fish muscle tissue can be problematic in terms of consumer acceptance and the reputation of farmed fish products. Although off-flavors are not toxic at low concentrations, they often give fish muscle earthy, muddy, or other unwanted flavors. Traditionally, muddy off-flavors caused by geosmin (GSM) and 2-methylisoborneol (MIB) have been detected, but a variety of other compounds and flavors have also been identified. In this study, a method based on solid phase micro extraction (SPME) coupled with gas chromatography and mass spectroscopy was developed to identify and quantify 14 off-flavor-inducing compounds in RAS-farmed fish. The selected off-flavors were quantified in circulating water and in fish from a pilot-scale RAS rearing rainbow trout (Oncorhynchus mykiss). The method showed high accuracy and precision with limits of detection and quantification at a low ng L-1 level. In this study, 13 compounds were found in the fish muscle which decreased in concentrations during the 15-day depuration period. This study showed that off-flavors in fish can also be induced by other compounds besides GSM and MIB. This emphasizes the need for sufficient off-flavor control in the RAS, but also the importance of an accurate and reliable analytical quantitation method.
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Affiliation(s)
- Petra Camilla Lindholm-Lehto
- Aquatic Production Systems, Natural Resources Institute Finland (Luke), Survontie 9A, FI-40500, Jyväskylä, Finland.
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4
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The influence of storage conditions on the chemistry and flavor of hoppy ales. Food Chem 2022; 395:133616. [DOI: 10.1016/j.foodchem.2022.133616] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Revised: 05/18/2022] [Accepted: 06/29/2022] [Indexed: 11/20/2022]
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5
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The Influence of Transport and Storage Conditions on Beer Stability—a Systematic Review. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02790-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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6
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Peng Z, Luo Y, Song C, Zhang Y, Sun S, Yu A, Zhang W, Zhao W, Zhang S, Xie J. A novel methodology and strategy to detect low molecular aldehydes in beer based on charged microdroplet driving online derivatization and high resolution mass spectrometry. Food Chem 2022; 383:132380. [PMID: 35180599 DOI: 10.1016/j.foodchem.2022.132380] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2021] [Revised: 01/11/2022] [Accepted: 02/05/2022] [Indexed: 11/25/2022]
Abstract
The concentration of aldehydes is one of the important indicators in the food quality and safety. To efficiently analyze the four aldehydes (methanal, ethanal, propanal and n-butanal) in beer, charged microdroplet driving online derivatization apparatus coupled with high resolution mass spectrometry was firstly developed. Utilizing the high-speed reaction accelerated by microdroplets, the offline derivative of aldehydes with 2,4-dinitrophenylhydrazine in bulk was transferred into online derivatization. The developed method featured acceptable linearities (R2 ≥ 0.95), high sensitivities (LODs at ng mL-1 level) and qualified precisions (RSDs ≤ 8.4 %) for target compounds. Four aldehydes with trace amount were successfully determined in beer. The results indicated that the novel online analytical strategy did not require complex sample preparation and could conduct simple, rapid, sensitive detection of small molecule aldehydes with high throughput in beer or even other food samples.
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Affiliation(s)
- Zifang Peng
- College of Chemistry, Zhengzhou University, Zhengzhou 450001, PR China
| | - Yake Luo
- College of Chemistry, Zhengzhou University, Zhengzhou 450001, PR China
| | - Chenchen Song
- College of Chemistry, Zhengzhou University, Zhengzhou 450001, PR China
| | - Yanhao Zhang
- State Key Laboratory of Environmental and Biological Analysis, Department of Chemistry, Hong Kong Baptist University, Hong Kong, PR China.
| | - Shihao Sun
- Center of Advanced Analysis and Gene Sequencing, Zhengzhou University, Zhengzhou 450001, PR China
| | - Ajuan Yu
- College of Chemistry, Zhengzhou University, Zhengzhou 450001, PR China
| | - Wenfen Zhang
- College of Chemistry, Zhengzhou University, Zhengzhou 450001, PR China
| | - Wuduo Zhao
- College of Chemistry, Zhengzhou University, Zhengzhou 450001, PR China.
| | - Shusheng Zhang
- College of Chemistry, Zhengzhou University, Zhengzhou 450001, PR China
| | - Jianping Xie
- Center of Advanced Analysis and Gene Sequencing, Zhengzhou University, Zhengzhou 450001, PR China
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7
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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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8
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Schubert C, Thörner S, Knoke L, Rettberg N. Development and Validation of a HS-SPME-GC-SIM-MS Multi-Method Targeting Hop-Derived Esters in Beer. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1994814] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Christian Schubert
- Research Institute for Beer and Beverage Analysis, Versuchs– und Lehranstalt für Brauerei in Berlin (VLB) e.V, Berlin, Germany
| | - Sarah Thörner
- Research Institute for Beer and Beverage Analysis, Versuchs– und Lehranstalt für Brauerei in Berlin (VLB) e.V, Berlin, Germany
| | - Laura Knoke
- Research Institute for Beer and Beverage Analysis, Versuchs– und Lehranstalt für Brauerei in Berlin (VLB) e.V, Berlin, Germany
| | - Nils Rettberg
- Research Institute for Beer and Beverage Analysis, Versuchs– und Lehranstalt für Brauerei in Berlin (VLB) e.V, Berlin, Germany
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9
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Ferreira IM, Carvalho DO, da Silva MG, Guido LF. Gas-Diffusion Microextraction (GDME) Combined with Derivatization for Assessing Beer Staling Aldehydes: Validation and Application. Foods 2021; 10:foods10081704. [PMID: 34441482 PMCID: PMC8391598 DOI: 10.3390/foods10081704] [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: 06/04/2021] [Revised: 07/14/2021] [Accepted: 07/20/2021] [Indexed: 12/05/2022] Open
Abstract
In this work, a gas-diffusion microextraction (GDME) methodology was optimized and validated for the analysis of selected staling aldehydes (furfural (FURF), 2-methylpropanal (2-MP), 2-methylbutanal (2-MB), 3-methylbutanal (3-MB), and acetaldehyde (ACET)) during natural and forced aging of beer. The methodology was optimized considering time, temperature of extraction, and derivatizing agent. Using 4-hydrazinobenzoic acid (HBA) as a derivatizing agent, the performance of the method was evaluated by assessing several parameters such as detection limits (ranging from 1.2 to 1857.7 µg/L for 2-MB and ACET, respectively), quantification limits (ranging from 3.9 to 6192.4 µg/L for 2-MB and ACET, respectively), recoveries (higher than 96%), intraday and interday precisions (lower than 3.4 and 9.2%, respectively), and linearity (r2 ≥ 0.995). During beer aging, higher content of Strecker aldehydes and FURF were found, while no significant variations in ACET levels were observed. In general, the aldehydes content assessed for beers stored at 37 ± 1 °C for 7 and 14 days mimics that observed for beers stored at 20 ± 2 °C for 3 and 6 months, respectively. Lower temperatures of storage (4 ± 1 °C) delayed the development of staling aldehydes. Based on PCA analysis, the content of staling aldehydes and beer color were responsible for 91.39% of the variance among the analyzed samples, and it was demonstrated that these are key parameters to discriminate fresh from aged beers. The results herein presented showed that the proposed analytic methodology is a valuable strategy for the characterization and quantification of important staling aldehydes in beer with a potential application in the quality control of beer during storage.
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Affiliation(s)
- Inês M. Ferreira
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal; (I.M.F.); (D.O.C.)
| | - Daniel O. Carvalho
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal; (I.M.F.); (D.O.C.)
| | - Marco Gomes da Silva
- REQUIMTE/LAQV, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal;
| | - Luís Ferreira Guido
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal; (I.M.F.); (D.O.C.)
- Correspondence:
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10
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Lafontaine S, Senn K, Knoke L, Schubert C, Dennenlöhr J, Maxminer J, Cantu A, Rettberg N, Heymann H. Evaluating the Chemical Components and Flavor Characteristics Responsible for Triggering the Perception of "Beer Flavor" in Non-Alcoholic Beer. Foods 2020; 9:foods9121914. [PMID: 33371467 PMCID: PMC7767514 DOI: 10.3390/foods9121914] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2020] [Revised: 12/16/2020] [Accepted: 12/17/2020] [Indexed: 01/08/2023] Open
Abstract
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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Affiliation(s)
- Scott Lafontaine
- Department of Viticulture and Enology, University of California Davis, 595 Hilgard Lane, Davis, CA 95616, USA; (A.C.); (H.H.)
- Correspondence:
| | - Kay Senn
- Department of Food Science and Technology, University of California Davis, 392 Old Davis Rd, Davis, CA 95616, USA;
| | - Laura Knoke
- Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V., Seestrasse 13, 13353 Berlin, Germany; (L.K.); (C.S.); (J.D.); (J.M.); (N.R.)
| | - Christian Schubert
- Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V., Seestrasse 13, 13353 Berlin, Germany; (L.K.); (C.S.); (J.D.); (J.M.); (N.R.)
| | - Johanna Dennenlöhr
- Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V., Seestrasse 13, 13353 Berlin, Germany; (L.K.); (C.S.); (J.D.); (J.M.); (N.R.)
| | - Jörg Maxminer
- Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V., Seestrasse 13, 13353 Berlin, Germany; (L.K.); (C.S.); (J.D.); (J.M.); (N.R.)
| | - Annegret Cantu
- Department of Viticulture and Enology, University of California Davis, 595 Hilgard Lane, Davis, CA 95616, USA; (A.C.); (H.H.)
| | - Nils Rettberg
- Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V., Seestrasse 13, 13353 Berlin, Germany; (L.K.); (C.S.); (J.D.); (J.M.); (N.R.)
| | - Hildegarde Heymann
- Department of Viticulture and Enology, University of California Davis, 595 Hilgard Lane, Davis, CA 95616, USA; (A.C.); (H.H.)
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11
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Dennenlöhr J, Thörner S, Rettberg N. Analysis of Hop-Derived Thiols in Beer Using On-Fiber Derivatization in Combination with HS-SPME and GC-MS/MS. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:15036-15047. [PMID: 33274918 DOI: 10.1021/acs.jafc.0c06305] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
The quantitation of the hop varietal thiols 4-mercapto-4-methyl-2-pentanone (4MMP), 3-mercapto-1-hexanol (3MH), and 3-mercaptohexylacetate (3MHA) from beer is challenging. This primarily relates to their low concentration (ng/L levels) and their reactivity. Published assays for thiol quantitation from beer include complex and/or time-consuming sample preparation procedures involving manual handling and use reagents that are harmful because they contain mercury. To facilitate thiol analysis from beer, the current article is concerned with the implementation of an automated headspace solid-phase microextraction (HS-SPME) on-fiber derivatization (OFD) approach using 2,3,4,5,6-pentafluorobenzyl bromide followed by gas chromatography-tandem mass spectrometry (GC-MS/MS). Optimization of HS-SPME and MRM conditions was based on a central composite design approach. The final OFD-HS-SPME-GC-MS/MS method yielded limits of quantitation below the sensory thresholds of 4MMP, 3MH, and 3MHA. Method validation and application on beers brewed with German, Australian, and US hops, as well as with added fruits displayed excellent method performance.
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Affiliation(s)
- Johanna Dennenlöhr
- Research Institute for Beer and Beverage Analysis, Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V., Seestr. 13, 13353 Berlin, Germany
| | - Sarah Thörner
- Research Institute for Beer and Beverage Analysis, Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V., Seestr. 13, 13353 Berlin, Germany
| | - Nils Rettberg
- Research Institute for Beer and Beverage Analysis, Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V., Seestr. 13, 13353 Berlin, Germany
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12
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Lafontaine S, Senn K, Dennenlöhr J, Schubert C, Knoke L, Maxminer J, Cantu A, Rettberg N, Heymann H. Characterizing Volatile and Nonvolatile Factors Influencing Flavor and American Consumer Preference toward Nonalcoholic Beer. ACS OMEGA 2020; 5:23308-23321. [PMID: 32954182 PMCID: PMC7495743 DOI: 10.1021/acsomega.0c03168] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/01/2020] [Accepted: 08/04/2020] [Indexed: 06/11/2023]
Abstract
In this study, the chemical and sensory profiles of 42 different nonalcoholic beer (NAB) brands/styles already on the global market and produced through several different brewing techniques were evaluated. A trained panel (i.e., 11 panelists) performed standard-driven descriptive and check-all-that-apply analyses in triplicate to sensorially characterize the aroma and taste/mouthfeel profiles of 42 commercial NABs, a commercial soda, and a commercial seltzer water (n = 44). These beers were also chemically deconstructed using several different analytical techniques targeting volatile and nonvolatile compounds. Consumer analysis (n = 129) was then performed to evaluate the Northern Californian consumer hedonic liking of a selection (n = 12) of these NAB brands. These results provide direction to brewers and/or beverage producers on which techniques they should explore to develop desirable NAB offerings and suggest chemical targets that are indicators of specific flavor qualities and/or preference for American consumers.
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Affiliation(s)
- Scott Lafontaine
- Department of Viticulture and Enology and Department of Food
Science and Technology, University of California
Davis, 595 Hilgard Lane Davis, Davis, California 95616, United States
| | - Kay Senn
- Department of Viticulture and Enology and Department of Food
Science and Technology, University of California
Davis, 595 Hilgard Lane Davis, Davis, California 95616, United States
| | - Johanna Dennenlöhr
- Versuchs-
und Lehranstalt für Brauerei in Berlin (VLB) e.V., Seestrasse 13, 13353 Berlin, Germany
| | - Christian Schubert
- Versuchs-
und Lehranstalt für Brauerei in Berlin (VLB) e.V., Seestrasse 13, 13353 Berlin, Germany
| | - Laura Knoke
- Versuchs-
und Lehranstalt für Brauerei in Berlin (VLB) e.V., Seestrasse 13, 13353 Berlin, Germany
| | - Jörg Maxminer
- Versuchs-
und Lehranstalt für Brauerei in Berlin (VLB) e.V., Seestrasse 13, 13353 Berlin, Germany
| | - Annegret Cantu
- Department of Viticulture and Enology and Department of Food
Science and Technology, University of California
Davis, 595 Hilgard Lane Davis, Davis, California 95616, United States
| | - Nils Rettberg
- Versuchs-
und Lehranstalt für Brauerei in Berlin (VLB) e.V., Seestrasse 13, 13353 Berlin, Germany
| | - Hildegarde Heymann
- Department of Viticulture and Enology and Department of Food
Science and Technology, University of California
Davis, 595 Hilgard Lane Davis, Davis, California 95616, United States
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