Physikalische Verfahren zur Entalkoholisierung verschiedener Getränkematrizes und deren Einfluss auf qualitätsrelevante Merkmale

Müller, M.; Bellut, Konstantin; Tippmann, Johannes; Becker, Thomas

doi:10.1002/cite.201600071

Cited by 6 publications

(6 citation statements)

References 79 publications

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“…Here, such participants also rated a NAB as generally sweeter. These findings seem logical since rational and responsible emotions are commonly associated with NAB consumption [ 10 ], and NAB is often considered sweeter than its alcoholic counterpart [ 43 ].…”

Section: Discussionmentioning

confidence: 99%

Promoting Healthier Drinking Habits: Using Sound to Encourage the Choice for Non-Alcoholic Beers in E-Commerce

Rodríguez

Arroyo

Reyes

et al. 2021

Foods

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Important institutions, such as the World Health Organization, recommend reducing alcohol consumption by encouraging healthier drinking habits. This could be achieved, for example, by employing more effective promotion of non-alcoholic beverages. For such purposes, in this study, we assessed the role of experiential beer packaging sounds during the e-commerce experience of a non-alcoholic beer (NAB). Here, we designed two experiments. Experiment 1 evaluated the influence of different experiential beer packaging sounds on consumers’ general emotions and sensory expectations. Experiment 2 assessed how the sounds that evoked more positive results in Experiment 1 would influence emotions and sensory expectations related to a NAB digital image. The obtained results revealed that a beer bottle pouring sound helped suppress some of the negativity that is commonly associated with the experience of a NAB. Based on such findings, brands and organizations interested in more effectively promoting NAB may feel encouraged to involve beer packaging sounds as part of their virtual shopping environments.

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Section: Discussionmentioning

confidence: 99%

Promoting Healthier Drinking Habits: Using Sound to Encourage the Choice for Non-Alcoholic Beers in E-Commerce

Rodríguez

Arroyo

Reyes

et al. 2021

Foods

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“…Beverages produced by restricted fermentation or complete elimination of the fermentation process often exhibit an unpleasant taste of sweet wort due to the fact that yeast cannot sufficiently reduce the high aldehyde concentration in the wort at given operating conditions (Montanari et al 2009). Other process alternatives such as dealcoholisation by gas desorption (Hertel 2011), extraction with supercritical CO 2 or adsorption with silica gels have been developed but are of no industrial relevance (Müller et al 2016).…”

Section: Origin Of Aldehyde Formation During Regular and Alcohol-freementioning

confidence: 99%

“…The following paragraphs will thus rather focus on scouting technologies for the direct removal of aldehydes. When targeting the aldehyde off-flavours, the challenge lies in choosing for a high selectivity over other beer constituents thus preserving the natural nutritional value and taste of an AFB (Müller et al 2016). Figure 5 shows possible mechanisms to accomplish a selective removal of aldehydes from AFBs.…”

Section: Impact Of Alcohol-free Beer Composition On the Perception Ofmentioning

confidence: 99%

“…Generally, the final concentration of aldehydes is lower in fresh AFBs compared with their alcoholic starting beer, but on increasing the operating temperature to 42-48°C, a slight rise in 2-furfural concentration is observed. Processes, where lost flavours are recovered from alcoholic condensates and added back to the AFB have been reported a twofold concentration of 2-furfural and γ-nonalacton (Müller et al 2016).…”

Section: Aldehyde Removal During Dealcoholisationmentioning

confidence: 99%

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Aldehydes as Wort Off-Flavours in Alcohol-Free Beers—Origin and Control

Gernat

Brouwer

Ottens

2019

Food Bioprocess Technol

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Although present in concentrations in microgrammes per litre level, aldehydes, in particular those derived from Strecker degradation, are known to majorly contribute to the undesired wort flavour of alcohol-free beers. In order to improve currently available products, one needs to understand the underlying cause for the over-prevalence and identify leverage points and methods to selectively reduce the aldehydes in alcohol-free beers. This work gives a short overview on relevant flavour-active wort flavours identified in alcohol-free beer and on their involved chemical formation pathways. Consequently, aldehyde removal technologies in general and in brewing industry are presented. Adsorptive removal of off-flavours by aldehydescavenging groups is already widely exploited in the packaging industry and may achieve reduction of these components to near depletion, depending on the process conditions. Its principles are adaptable to recovering off-flavours before filling. Also, supercritical CO 2 extraction has been successfully applied to separate flavours from food matrices. In brewing, the focus has been set to biologic conversion by restricted fermentation steps, but the reduction of key components of more than 70% is not achieved. Newer developments focus on thermal separation techniques that not only include non-specific physical dealcoholisation but also more selective technologies such as pervaporation, where aldehydes are reduced to near depletion. However, for most unit operations, selectivity and capacity are not yet investigated. Future research should explore the shortcomings of current techniques and overcome bottlenecks either by developing more specific methods for aldehyde removal and/ or a clever combination of unit operations to optimise the separation and process integration.

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“…logP is the 10-base logarithmic measure of the partition coefficient; log S or intrinsic solubility is the 10-base logarithmic measure of the solubility (mol/L) Food Eng Rev [4,5,21,33,35,38,45,63,66,68,89,93,94,99]. Few recent research works unequivocally demonstrated the application of Membrane Distillation (MD) and Vacuum Membrane Distillation (VMD) for flavor recovery during the last 4 years [1,21,68,77]. Performance of MD is investigated during beer dealcoholization processing and the effect of feed and vacuum pressure are investigated on flux and selectivity of a thin-film composite polyamide membrane.…”

Section: Aroma Recovery Through Distillationmentioning

confidence: 99%

Recent Advances in Techniques for Flavor Recovery in Liquid Food Processing

Saffarionpour

Ottens

2017

Food Eng Rev

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Recovery of volatile flavor-active aroma compounds which are key components of processed liquid food streams is of utmost concern to food industry, as these compounds contribute to the quality of the final product. This review paper highlights the recently published research on different techniques that can be applied for recovery of the key flavor components which all aim for minimizing the loss of volatile aromas and (re-) using them in process streams, in order to enhance the flavor profile of the liquid food product. Among the available techniques for flavor recovery in food industry, distillation or stripping, pervaporation, supercritical fluid extraction, and adsorption showed potential for selective recovery of the flavor components from liquid food streams. These techniques can be combined in different stages of the process or applied as an alternative to the other techniques for aroma recovery. Less attention has been paid to supercritical fluid extraction among the available techniques, especially for recovery of aroma components from alcoholic beverages. Since this technology demonstrated high selectivity for flavor recovery in fruit juices and can take profit from applying natural solvents like CO 2 , further research on the application of this technology combined with counter-current flow in a multi-stage contactor is recommended to optimize the recovery process. Adsorption also shows potential for flavor recovery that can be combined with thermal processing or applied as an alternative standalone technique.

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Physikalische Verfahren zur Entalkoholisierung verschiedener Getränkematrizes und deren Einfluss auf qualitätsrelevante Merkmale

Cited by 6 publications

References 79 publications

Promoting Healthier Drinking Habits: Using Sound to Encourage the Choice for Non-Alcoholic Beers in E-Commerce

Promoting Healthier Drinking Habits: Using Sound to Encourage the Choice for Non-Alcoholic Beers in E-Commerce

Aldehydes as Wort Off-Flavours in Alcohol-Free Beers—Origin and Control

Recent Advances in Techniques for Flavor Recovery in Liquid Food Processing

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