Elucidating the Odor-Active Aroma Compounds in Alcohol-Free Beer and Their Contribution to the Worty Flavor.

José A Piornos,Jane K Parker,Dimitrios P Balagiannis,Eric Brouwer,Elisabeth Koussissi,Lisa Methven

doi:10.1021/acs.jafc.0c03902

José A Piornos, Jane K Parker + Show 4 more

Open Access

https://doi.org/10.1021/acs.jafc.0c03902

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Abstract

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 character of the beer. Using a sensomics approach, 27 odor-active aroma compounds were identified and quantitated using gas chromatography–mass spectrometry. The most odor-active compound was methional (boiled potato-like aroma), followed by 3-methylbutanal (cocoa-like), (E)-β-damascenone (apple, jam-like), 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone (curry, spicy-like), and phenylacetaldehyde (floral, honey-like). The important contribution of these flavor compounds to the worty and honey aroma of AFB was determined by sensory assessment of the recombinate in a beer-like matrix with omission tests. The role of 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone in AFB aroma was reported for the first time. The outcomes from this study are of relevance for the brewing industry to design strategies for the reduction of the wortiness of AFB.

Highlights

Consumption of alcohol-free beer (AFB) has experienced unprecedented growth over the last few years
There are a variety of methods for the production of AFBs, usually classified into two categories: physical and biological methods.[3]
The following food-grade aroma compounds were purchased from SigmaAldrich: acetaldehyde (≥99%), acetic acid (≥99.5%), 2,3-butanedione (97%), butanoic acid (≥99%), (E)-βdamascenone (≥98%), dimethyl sulfide (≥99%), 5-ethyl-3-hydroxy-4

Summary

Introduction

Consumption of alcohol-free beer (AFB) has experienced unprecedented growth over the last few years. This is mainly associated with restrictions in alcohol consumption for reasons such as medical advice (during pregnancy, those with cardiovascular or hepatic diseases, and sport professionals), driving legislation, religious grounds, or health awareness.[1] As reported by the Brewers of Europe, the trend for the few years in most European countries is an increase in the consumption of nonalcoholic beverages.[2] Brewing companies are aware of this, and they are investing in the development of new nonalcoholic products and the improvement of the ones currently at the market. Biological methods present the advantage of generally not requiring any special equipment, reducing considerably the initial investment from the brewer and the carbon footprint

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