Characterizing Volatile and Nonvolatile Factors Influencing Flavor and American Consumer Preference toward Nonalcoholic Beer.

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 re

SUBMITTER: Lafontaine S 

PROVIDER: S-EPMC7495743 | biostudies-literature | 2020 Sep

REPOSITORIES: biostudies-literature