Orthonasal and retronasal detection thresholds of 26 aroma compounds in a model alcohol-free beer: Effect of threshold calculation method

Studies on the odorant concentrations and their time dependencies during dry‐hopping of alcohol‐free beer

“…Also in a recent study, Piornos et al reported that orthonasal odour thresholds of aroma compounds in an alcohol-free model beer were most of the time higher than in water. 20 The present data clearly corroborated the influence of the beer matrix, and of the sensory complexity in general, on the perception of different odorants.…”

“…Thereby, a comparison of the retronasal thresholds in alcohol-free beer to data in alcoholic beer showed lower thresholds in alcohol-free beer on the one side, but most of the time higher thresholds compared to those in water on the other side. 20 Perpète and Collin studied the retention of odorants in dependency of the alcohol and sugar contents, with a higher retention of aldehydes in solutions with a higher ethanol content. In addition, a 'salting out' effect in solutions with higher sugar content, as it is likely in alcohol-free beers after stopped fermentation, was shown.…”

Elucidating the Odor-Active Aroma Compounds in Alcohol-Free Beer and Their Contribution to the Worty Flavor

“…Aroma recombinates were prepared using an AFB-model comprising a mixture of sugars (7.2 g/L glucose, 2.1 g/L fructose, 0.6 g/L sucrose, 26.9 g/L maltose, and 3.6 g/L maltotriose) in carbonated water, as described previously. 10 The aroma compounds were dissolved in propylene glycol at a concentration 10 4 times higher than in the actual AFB. For 3-methyl-2-butene-1-thiol, the encapsulated flavor standard (60 mg) was dissolved in 500 μL of a mixture of 30% v/v ethanol and 70% v/v propylene glycol and added to the recombinate at 150 μL/100 mL (0.0036–0.72 ng/L final concentration as specified by the supplier).…”

“… 9 These aldehydes have exceptionally low odor thresholds and impart potent worty, malty, and cocoa-like aromas even at low concentrations. 10 …”

Co-fermentation Involving Saccharomyces cerevisiae and Lactobacillus Species Tolerant to Brewing-Related Stress Factors for Controlled and Rapid Production of Sour Beer

“…GABA is produced from glutamic acid (Ueno, 2000) and production by lactobacilli has been proven previously (Choi et al, 2006;Li and Cao, 2010). GABA is a product of the glutamate decarboxylase (Piornos et al, 2019) system (GAD), which represents an acid stress response exerted by lactobacilli (Higuchi et al, 1997). In the GAD system, decarboxylation of glutamic acid increases the intracellular pH by consuming a proton.…”