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.
The
quantitation of the hop varietal thiols 4-mercapto-4-methyl-2-pentanone
(4MMP), 3-mercapto-1-hexanol (3MH), and 3-mercaptohexylacetate (3MHA)
from beer is challenging. This primarily relates to their low concentration
(ng/L levels) and their reactivity. Published assays for thiol quantitation
from beer include complex and/or time-consuming sample preparation
procedures involving manual handling and use reagents that are harmful
because they contain mercury. To facilitate thiol analysis from beer,
the current article is concerned with the implementation of an automated
headspace solid-phase microextraction (HS-SPME) on-fiber derivatization
(OFD) approach using 2,3,4,5,6-pentafluorobenzyl bromide followed
by gas chromatography-tandem mass spectrometry (GC-MS/MS). Optimization
of HS-SPME and MRM conditions was based on a central composite design
approach. The final OFD-HS-SPME-GC-MS/MS method yielded limits of
quantitation below the sensory thresholds of 4MMP, 3MH, and 3MHA.
Method validation and application on beers brewed with German, Australian,
and US hops, as well as with added fruits displayed excellent method
performance.
Pentose-hexose monoterpene alcohol glycosides were isolated and semiquantitatively measured in dried Humulus lupulus cones using UHPLC-qTOF-MS/MS and HPLC fractionation followed by GC−MS. The samples evaluated included hop cones from five important dual-purpose cultivars (varieties) in the United States, from two locations (farms) per variety and from three distinct harvest time points (maturities) per location, as dictated by dry-matter (% w/w) at the time of harvest. Hop variety accounted for the biggest variation among the concentrations of pentose-hexose monoterpene alcohol glycosides as well as other volatile and nonvolatile chemical factors measured in the samples. This indicates that genetics plays a major role in hop flavor production. Interestingly, "maturity", or ripeness at the time of harvest, was the next most significant factor impacting the concentrations of pentose-hexose monoterpene alcohol glycosides along with most of the other volatile and nonvolatile factors (such as total oil concentration and composition). However, maturity notably had a bigger impact on some cultivars such as Sabro, Mosaic, Simcoe, and Citra. Surprisingly, farm (i.e., location, farming practices, etc.) accounted for the least amount of variation among the concentrations of the different analytical factors. These results highlight the importance of breeding/genetics as well as considering hop maturity/ripeness at the time of harvest on the production and subsequent development of analytical chemical factors associated with driving hoppy beer flavor. It is essential for future studies assessing the impact of different farming practices and locations (i.e., regionality, terroir, etc.) on the constituents in hops important for hoppy beer flavor to consider and account for the impact of hop maturity as well as genetics.
The sensory, volatile, and physiochemical profiles of nineteen commercial non-alcoholic pilsner-style beers produced by different production techniques were analyzed and compared with a dry-hopped non-alcoholic IPA. NABs made only with either physical dealcoholization or restricted fermentations differed significantly in chemistry and flavor. Generally, NABs produced by restricted fermentations were the most worty, thick, and sweet, whereas NABs that were physically dealcoholized had the lowest taste/aroma intensities and were the sourest, most thin, and least sweet. Interestingly, the method of dealcoholization had a minor impact on the flavor profile. The use of maltose intolerant yeast as well as the implementation of combined treatments, such as blending dealcoholized beer with beer containing alcohol, were the techniques found to produce NABs with more harmonious and multifaceted chemical and flavor profiles. NABs with increased hop aroma volatiles were the most harmonious, particularly highlighted by the NA IPA reference. Even though dry-hopped character might be atypical for pilsner-style beer, dry-hopping appears as a simple application to produce NABs with more harmonious flavor.
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