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

Forty-two commercial non-alcoholic beer (NAB) brands were analyzed using sensory and chemical techniques to understand which analytes and/or flavors were most responsible for invoking the perception of “beer flavor” (for Northern Californian consumers). The aroma and taste profiles of the commercial...

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Autors principals:	Scott Lafontaine, Kay Senn, Laura Knoke, Christian Schubert, Johanna Dennenlöhr, Jörg Maxminer, Annegret Cantu, Nils Rettberg, Hildegarde Heymann
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2020-12-01
Col·lecció:	Foods
Matèries:	non-alcoholic beer (NAB) sensory and chemical analyses consumer science beer flavor
Accés en línia:	https://www.mdpi.com/2304-8158/9/12/1914
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