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

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.

Evaluating the Chemical Components and Flavor Characteristics Responsible for Triggering the Perception of “Beer Flavor” in Non-Alcoholic Beer

“…Overall, similar to the hedonic data reported previously [ 8 ], there was generally good agreement between the beer, soda, and sparkling flavored water similarity ratings between the trained and consumer panels ( Figure 1 and Table 2 and Table 3 ). Multiple factor analysis was applied to investigate the relationship between the beer, soda, and sparkling flavored water similarity ratings of the trained and consumer panels ( Figure 1 ).…”

“…Descriptive and check-all-that-apply (CATA) analyses were performed based on published methodology by a trained panel to characterize the sensory profiles (i.e., aroma, taste and mouthfeel) of the 42 NABs, soda, and seltzer [ 17 , 18 ]. Further details on why this methodology was used to analyze the products are outlined in Lafontaine, Senn, Dennenlöhr, Schubert, Knoke, Maxminer, Cantu, Rettberg and Heymann [ 8 ]. These sensory analyses were performed in the J. Lohr wine sensory room at the UC Davis over four weeks in September/October 2019.…”

“…For terms more unique to specific products CATA was used (i.e., 23 aroma terms and 6 taste/mouthfeel terms). Again, more specific details involving these terms have been published [ 8 ]. The final training session was used as a practice to guide the panelists through the testing environment.…”

“…The success of these products is likely based on the fact that their flavor is more complex and intense as compared to lager beer and because of this they not only attract classical beer drinkers but also introduce new consumers to beer. Recent research has also indicated that some of the most preferred commercial NABs were those with citrusy, tropical, stone fruit aromas driven by volatiles extracted from botanicals (i.e., citrus juice or dry hopping) [ 8 ]. Therefore, the aroma, taste and mouthfeel profiles of these styles might also be important considerations for brewers and researchers in the development of novel beer/adult alternative beverages.…”

“…For example, from a taste perspective, bitterness is a defining characteristic among many of these different beer styles. Recently, bitterness was also identified as a key characteristic influencing the consumer preference towards different styles of NABs and consumers were least satisfied with very bitter NABs [ 8 ]. While residual extract (i.e., sweetness) can act to suppress and balance bitterness, the constituents mainly responsible for driving changes in beer bitterness are derived from hops and different hopping techniques (i.e., iso-α-acids and humulinones).…”