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

doi:10.3390/foods9121914

Cited by 10 publications

(5 citation statements)

References 30 publications

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“…Regarding the interest in alcohol content, it emerges that young Digitarian consumers are not particularly attracted to high-alcohol content beers, confirming the results of Bellut and Arendt (2019). Indeed, it has been observed in our study that young consumers are progressively shifting their choices toward low-alcohol content beverages, which aligns with prior research indicating a long-term reduction in nonlow alcoholic drink consumption among Digitarians (Lafontaine et al, 2020;Kokole et al, 2022).…”

Section: Discussionsupporting

confidence: 91%

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Craft beer preferences among digitarians in Italy

De Pascale,

Lanfranchi,

Zanchini

et al. 2023

IJWBR

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Purpose In recent years, the global consumption of craft beer witnesses remarkable growth. This growth is attributed to the evolving demographics of beer consumers, particularly the emergence of a new generation known as Digitarians or Generation Z. This study aims to analyze the key determinants influencing craft beer consumption among Digitarians. Design/methodology/approach An online questionnaire is administered, and a total of 296 completed responses are included in the statistical analysis. The methodology uses logistic regressions combined with a backward selection process and variance inflation factor analysis to address multicollinearity. The logistic regressions are conducted in three steps to delve into the research objective and gain insights into the behavior of young consumers. The stepwise backward selection aids in obtaining robust coefficients as a variable selection tool. Findings The results shed light on how Digitarians’ preferences for craft beer are influenced by various factors, including self-perceived knowledge, alcohol content, gender, food pairings, environment and companionship. Originality/value To the best of the authors’ knowledge, this paper contributes novel insights by being the first study to explore the significance of craft beer choices among Digitarians, identifying the role of several predictors in their consumption patterns.

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Section: Discussionsupporting

confidence: 91%

“…Bellut and Arendt (2019) show that Digitarian consumers, compared to older generations, are less attracted to alcoholic beverages. This generational group is driving an increased demand for healthier beverage alternatives to alcohol (Lafontaine et al , 2020; Lanfranchi et al , 2015).…”

Section: Review Of Literaturementioning

confidence: 99%

Craft beer preferences among digitarians in Italy

De Pascale,

Lanfranchi,

Zanchini

et al. 2023

IJWBR

View full text Add to dashboard Cite

show abstract

“…This could be correlated to higher levels of monoterpenes, terpene alcohols, esters and aldehydes in these NAB. Also, consumers preferred sweet NAB over bitter NAB, even though they were perceived as less 'beer-like' (38).…”

Section: Introductionmentioning

confidence: 98%

Comprehensive analytical and sensory profiling of non‐alcoholic beers and their pale lager beer counterparts

et al. 2021

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In this study, the major differences between commercial pale lager beers (PLB) and their non-alcoholic (NAB) counterparts were characterised by chemical-analytical and sensory analysis. Chemical-analytical profiling was performed using standard brewery analyses in addition to gas and liquid chromatography for quantifying volatile and non-volatile compounds. NAB differed in analytical composition from the PLB, in sugar, aroma, and amino acid profiles. Generally, the PLB contained higher levels of volatile aroma constituents (in particular, significantly higher levels of 2-methylbutan-1-ol, 3-methylbutan-1-ol, ethyl acetate, ethyl hexanoate and ethyl octanoate), specific amino acids (including cysteine, glutamine and alanine), sulphite, glycerol and proteins. NAB show significantly higher concentrations of fermentable sugars (maltose, glucose, fructose and maltotriose), as well as higher levels of amino acids (including threonine, serine and asparagine) and trans-2-nonenal. The PLB was similar in analytical composition, whereas the NAB could be discriminated into two clusters, reflecting different sugar profiles, reflecting the production technology. Organoleptic assessment described the flavour of the NAB as 'worty', 'sweet' and 'watery', while the PLB scored higher in 'bitterness intensity' and 'fullness'. Interestingly, those NAB where the analytical profile differed the most from their PLB counterparts exhibited the largest differences in sensory properties. Furthermore, this study suggests synergistic and/or antagonistic effects between groups of chemical compounds which may explain the flavour differences. For instance, high sugar levels suppress the perception of bitterness, whereas sugars, aldehydes and esters impact on the worty flavour of NAB.

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“…Methods used to produce these beers have the unfortunate side-effect of removing most of the volatile aroma compounds that are generated by yeast during fermentation. An increase in hop-derived aroma compounds from biotransformation reactions may serve to compensate for the loss of these fruity and floral aromas, thereby producing more palatable low-alcohol beers (Brendel et al 2020;Lafontaine et al 2020). Also, as highlighted in this review, Saccharomyces yeasts are not the only yeast species capable of increasing hop aroma compounds during fermentation.…”

Section: Conclusion and Future Outlookmentioning

confidence: 94%

Fruits of their labour: biotransformation reactions of yeasts during brewery fermentation

Svedlund¹,

Evering²,

Gibson³

et al. 2022

Appl Microbiol Biotechnol

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There is a growing appreciation for the role that yeast play in biotransformation of flavour compounds during beverage fermentations. This is particularly the case for brewing due to the continued popularity of aromatic beers produced via the dry-hopping process. Here, we review the current literature pertaining to biotransformation reactions mediated by fermentative yeasts. These reactions are diverse and include the liberation of thiols from cysteine or glutathione-bound adducts, as well as the release of glycosidically bound terpene alcohols. These changes serve generally to increase the fruit and floral aromas in beverages. This is particularly the case for the thiol compounds released via yeast β-lyase activity due to their low flavour thresholds. The role of yeast β-glucosidases in increasing terpene alcohols is less clear, at least with respect to fermentation of brewer’s wort. Yeast acetyl transferase and acetate esterase also have an impact on the quality and perceptibility of flavour compounds. Isomerization and reduction reactions, e.g. the conversion of geraniol (rose) to β-citronellol (citrus), also have potential to alter significantly flavour profiles. A greater understanding of biotransformation reactions is expected to not only facilitate greater control of beverage flavour profiles, but also to allow for more efficient exploitation of raw materials and thereby greater process sustainability. Key points • Yeast can alter and boost grape- and hop-derived flavour compounds in wine and beer • β-lyase activity can release fruit-flavoured thiols with low flavour thresholds • Floral and citrus-flavoured terpene alcohols can be released or interconverted

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

Cited by 10 publications

References 30 publications

Craft beer preferences among digitarians in Italy

Craft beer preferences among digitarians in Italy

Comprehensive analytical and sensory profiling of non‐alcoholic beers and their pale lager beer counterparts

Fruits of their labour: biotransformation reactions of yeasts during brewery fermentation

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