Characterizing Volatile and Nonvolatile Factors Influencing Flavor and American Consumer Preference toward Nonalcoholic Beer.

Scott Lafontaine,Hildegarde Heymann,Jörg Maxminer,Annegret Cantu,Nils Rettberg,Laura Knoke,Christian Schubert,Johanna Dennenlöhr,Kay Senn

doi:10.1021/acsomega.0c03168

Scott Lafontaine, Hildegarde Heymann + Show 7 more

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https://doi.org/10.1021/acsomega.0c03168

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Abstract

In this study, the chemical and sensory profiles of 42 different nonalcoholic beer (NAB) brands/styles already on the global market and produced through several different brewing techniques were evaluated. A trained panel (i.e., 11 panelists) performed standard-driven descriptive and check-all-that-apply analyses in triplicate to sensorially characterize the aroma and taste/mouthfeel profiles of 42 commercial NABs, a commercial soda, and a commercial seltzer water (n = 44). These beers were also chemically deconstructed using several different analytical techniques targeting volatile and nonvolatile compounds. Consumer analysis (n = 129) was then performed to evaluate the Northern Californian consumer hedonic liking of a selection (n = 12) of these NAB brands. These results provide direction to brewers and/or beverage producers on which techniques they should explore to develop desirable NAB offerings and suggest chemical targets that are indicators of specific flavor qualities and/or preference for American consumers.

Highlights

In the past, in the United States, the nonalcoholic beer (NAB)or near beer category has been extremely small (accounting for ∼0.3% of total off-premise beer sales (∼$29 billion market) in 2018).[1]
The global market for NAB is projected to double by 2024.2 This increase is because several multinational companies and craft breweries are beginning to prioritize developing nonalcoholic, low alcohol, and alcohol-free brands to cater to nondrinkers, Millennials, and Generation Z consumers who are seeking healthier alternatives to alcohol.[3]
The legal definition of NAB, in the United States, is a beverage that contains less than 0.5% alcohol by volume (ABV),[6] while in Spain, it can be a beverage that contains less than 1.0% ABV

Summary

Introduction

In the United States, the nonalcoholic beer (NAB)or near beer category has been extremely small (accounting for ∼0.3% of total off-premise beer sales (∼$29 billion market) in 2018).[1]. In the United States, the nonalcoholic beer (NAB). Despite the recent increase in interest, NABs have been produced for human consumption for over a century.[4,5]. During the late 19th/early 20th century, these products were generally produced as alternatives to alcohol to prevent soldiers from getting excessively drunk or as a way for companies to possibly make nonexcisable fermented beverages. The current legal definition of NAB depends on the country where the product is made. The legal definition of NAB, in the United States, is a beverage that contains less than 0.5% alcohol by volume (ABV),[6] while in Spain, it can be a beverage that contains less than 1.0% ABV. The term “alcohol-free” may be used only when the product contains no detectable alcohol

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