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Elucidating the Odor-Active Aroma Compounds in Alcohol-Free Beer and Their Contribution to the Worty Flavor
[Image: see text] Alcohol-free beers (AFBs) brewed by cold-contact fermentation exhibit a flavor reminiscent of wort which affects consumer acceptability. The aims of this study were to identify the odor-active compounds in AFB and elucidate the contribution of these to the overall aroma and worty c...
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| Pubblicato in: | J Agric Food Chem |
|---|---|
| Autori principali: | , , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
American Chemical
Society
2020
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| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7499417/ https://ncbi.nlm.nih.gov/pubmed/32799537 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1021/acs.jafc.0c03902 |
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