Understanding the sensory and physicochemical differences between commercially produced non-alcoholic lagers, and their influence on consumer liking

Ramsey, Imogen; Yang, Qian; Fisk, Ian D.; Ford, Rebecca

doi:10.1016/j.fochx.2021.100114

Cited by 15 publications

(14 citation statements)

References 26 publications

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“…The similarity and relationship among the descriptors for the class selection can be discerned in the loading plot. As reported in studies for lager NABs ( 20, 22 ) , the diversity within the product group is also evident for top fermented NABs. The hierarchical cluster analysis (Figure 2) shows the dendrogram of attributes (columns) and wheat beer NAB samples (rows).…”

Section: Resultssupporting

confidence: 62%

“…The hop treatment (variety, quantity, time) differs to that for beer WO and NAB‐TD as shown by the lack of ( E )‐β‐damascenone, which is not one of the aroma active substances in NAB‐LF. Although raw material selection for NAB‐TD and NAB‐LF are not identical, the collected GC‐O/MS data suggest that the production process has a large influence on the aroma fingerprint of NABs ( 20, 22 ) . Fermentation by‐products can be detected, but the number and the FD factors are significantly lower in NAB‐LF than in alcoholic beer.…”

Section: Resultsmentioning

confidence: 99%

“…The collection of sensory attributes for NABs and related beverages such as sodas, seltzers and mixed beverages show the high degree of diversification in the NABs product group ( 20, 21 ) . Not only do the type of variety, production technique or yeast ( Saccharomyces /non‐ Saccharomyces ) lead to different characteristics ( 11 ) , various pre‐ and post‐processing steps result in a diverse product portfolio based on data obtained from consumer acceptance tests ( 5, 20–22 ) .…”

Section: Introductionmentioning

confidence: 99%

“…These attributes were described in four categories: (i) hop aroma and sweet, (ii) boiled cabbage‐like, sour and bitter, (iii) malty, honey‐like as well as sweet, and (iv) bitter plus mouth coating. More recently, Ramsey et al ( 22 ) followed with a clustering of an ‘overall liking’ dataset into (i) malty, (ii) cooked vegetable, (iii) banana pear drop aroma, (iv) bland and (v) hoppy NABs. The results show the spectrum, deviation and different characteristics of the products.…”

Section: Introductionmentioning

confidence: 99%

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Key constituents, flavour profiles and specific sensory evaluation of wheat style non‐alcoholic beers depending on their production method

2021

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Analytical and sensory profiles of non‐alcoholic beers (NAB) vary on the process used for their production. The style and production procedure with blending and subsequent aroma enhancement lead to a wide range of product specific characteristics, which have so far only been evaluated using attributes and schemes developed for standard alcoholic beers. There has been no comparison and characterisation of wheat style NABs from different production processes using olfactrometry in combination with sensory analysis. GC‐O/MS sniffing was performed to identify the aroma active components in wheat style NABs produced by different methods and the alcoholic standard beer to determine the differences in their aroma spectrum. Based on this, a sensory scheme for the targeted assessment of aroma profile, flavour intensity and attributes describing non‐volatile properties was developed and validated using top fermented NABs. The odour activity of aroma substances differ depending on the matrix. The choice of attributes varies depending on the production process and aroma profiling is not always sufficient for the holistic characterisation of NABs. © 2021 The Authors. Journal of the Institute of Brewing published by John Wiley & Sons Ltd on behalf of The Institute of Brewing & Distilling.

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Section: Resultssupporting

confidence: 62%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Key constituents, flavour profiles and specific sensory evaluation of wheat style non‐alcoholic beers depending on their production method

2021

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“…Breweries that are not committed to the German Purity Law are allowed to add flavouring substances to their product. The question in this case is which compounds should be added and in what ratios, to achieve a type-typical beer flavour, because thresholds and concentration-effect relationships are different between NABs and alcoholic beers [13][14][15][16][17]. Aroma recovery of beer flavourings is also possible by implementing membrane processes such as pervaporation [18,19].…”

Section: Introductionmentioning

confidence: 99%

Transfer of Ethanol and Aroma Compounds by Varying Specific Process Parameters in the Thermal Dealcoholisation of Beer

Müller

Becker

Gastl

2021

Foods

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Dealcoholisation of beer has gained prominence over the last decade. A well-known procedure involves the combination of a rectification column for thermal dealcoholisation and a downstream column for aroma recovery. However, the recovery of valuable fermentation by-products is rarely performed due to limited data about the enrichment and depletion of ethanol and aromatic compounds. The influence of operating conditions on the transfer of ethanol and aroma compounds to the recovery fluid, henceforth, ‘aromawater’, has not yet been fully explored. Therefore, this study involved examining how ethanol concentration and aroma compounds in the aromawater are affected by the condenser temperature and reflux rate during thermal dealcoholisation. The aim was to obtain an aromawater having a maximum level of valuable aroma substances and a minimum level of ethanol for re-blending with non-alcoholic beer, hypothetically causing aroma intensification. An industrial system was used for sample production. Ethanol as well as higher alcohols and ester concentrations were analysed in the different material flows, and mass balances were thus compiled. Sensory analysis was performed to evaluate the beer aroma’s intensification as a sustainable industrial application. The obtained results indicate that increased condenser temperature was associated with increased aroma concentrations in the aromawater. If the temperature of the condenser’s coolant exceeded 15 °C, dealcoholisation < 0.05% abv could not be guaranteed. A higher reflux rate led to higher concentrations of fermentation by-products in the aromawater. Finally, the aroma profile of three non-alcoholic beers (0.0% abv, 0.5% abv after blending with original beer, and 0.5% abv after blending with aromawater) were evaluated. By blending, the attributes ‘estery’ and ‘flowery’ were assessed as dominant. The effect was more pronounced with aromawater than with the original beer.

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The enhanced susceptibility of alcohol‐free and low alcohol beers to microbiological spoilage: implications for draught dispense

Quain

2021

J. Inst. Brew.

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The spoilage of six alcohol-free (AFB, ≤ 0.05% ABV) and two low alcohol beers (LAB, ≤ 1.2% ABV) was assessed by challenge testing with microflora from draught beer. Spoilage of AFB and LABs was greater (2-5 x) than two 'control' premium lager beers (4.5% ABV). Measurement of spoilage by challenge testing was reproducible irrespective of the source of draught beer microflora (public house, date, or beer style). Spoilage was correlated with the level of 'fermentables' (glucose + fructose + maltose) in the product but was also dependent on the availability of micronutrients. The addition of ethanol (2-8% ABV) to three AFBs and a LAB resulted only in a modest inhibition of spoilage (collectively 24% at 8% ABV) and, it is suggested, that the complexity of the product composition provides protection. Given the vulnerability of AFBs and LABs to spoilage and susceptibility to microorganisms that are usually supressed by ethanol, it is strongly recommended that low or alcohol-free beer styles are not offered to consumers in the on-trade by conventional long line dispense systems. It is suggested that AFB and LABs in a draught format require innovative, hygienically designed stand-alone dispense systems that remove or significantly minimise the risk of microbiological contamination, growth and associated product spoilage.

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Understanding the sensory and physicochemical differences between commercially produced non-alcoholic lagers, and their influence on consumer liking

Cited by 15 publications

References 26 publications

Key constituents, flavour profiles and specific sensory evaluation of wheat style non‐alcoholic beers depending on their production method

Key constituents, flavour profiles and specific sensory evaluation of wheat style non‐alcoholic beers depending on their production method

Transfer of Ethanol and Aroma Compounds by Varying Specific Process Parameters in the Thermal Dealcoholisation of Beer

The enhanced susceptibility of alcohol‐free and low alcohol beers to microbiological spoilage: implications for draught dispense

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