Understanding the lost functionality of ethanol in non-alcoholic beer using sensory evaluation, aroma release and molecular hydrodynamics.
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ABSTRACT:
SUBMITTER: Ramsey I
PROVIDER: S-EPMC7704625 | biostudies-literature | 2020 Nov
REPOSITORIES: biostudies-literature
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Understanding the lost functionality of ethanol in non-alcoholic beer using sensory evaluation, aroma release and molecular hydrodynamics.
Ramsey Imogen I Dinu Vlad V Linforth Rob R Yakubov Gleb E GE Harding Stephen E SE Yang Qian Q Ford Rebecca R Fisk Ian I
Scientific reports 20201130 1
Consumer sensory evaluation, aroma release analysis and biophysical protein analysis were used to investigate the effect of ethanol on the release and perception of flavour in beer (lager and stout) at different ethanol levels (0 and 5% ABV). Consumer study results showed no significant differences in orthonasal perception, yet retronasal results showed that 0% lager was perceived as maltier with reduced fruitiness, sweetness, fullness/body and alcohol warming sensation (p < 0.05). Whilst ethano ...[more]
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