Key constituents, flavour profiles and specific sensory evaluation of wheat style non‐alcoholic beers depending on their production method

Müller, M.; Gastl, Martina; Becker, Thomas

doi:10.1002/jib.663

Cited by 9 publications

(5 citation statements)

References 31 publications

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“…Based on past literature, most previous studies regarding sensory evaluation look from the perspective of overall food products (Adebowale et al, 2020;Galmarini, 2020;Maria Sirangelo, 2019), food quality (Esteves and Aníbal, 2021;Guzm an and Bosland, 2017), food flavour (Ammann et al, 2020;Luo et al, 2021;Masino et al, 2021;Müller et al, 2021), food texture (Jeltema et al, 2016;Li et al, 2020) and food colour (Ammann et al, 2020;Baria et al, 2021;Foroni et al, 2016). One of the first things consumers notice about food is its appearance (Adebowale et al, 2020;Galmarini, 2020).…”

Section: Literature Review 21 Visual Cuesmentioning

confidence: 99%

Ramadhan street food bazaar shopping: investigating the effect of Malaysian Muslim consumer’s visual sensory cues on purchase behaviour and satisfaction

Azman,

Zahari,

Hanafiah

et al. 2023

JIMA

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Purpose There is a paucity of knowledge on how visual sensory cues impact consumers’ purchase behaviour and their satisfaction, especially in Ramadhan street food bazaar context. This study aims to investigate the effect of Muslim consumer’s visual sensory cues on Ramadhan street food purchase behaviour and satisfaction. Design/methodology/approach This study surveyed 367 Malaysian Muslim consumers to depict their purchase behaviour and satisfaction based on visual sensory cues during their visit to the Ramadhan street food bazaar. Findings The findings show that visual sensory evaluations of texture and appearance influence Ramadhan street food bazaar customers’ purchase behaviour. Meanwhile, visual cues of texture and taste of the street bazaar food significantly influenced satisfaction. Practical implications The result offers practice guidelines for small food operators to enhance their product placement and display to encourage consumer purchase behaviour. The findings highlight the importance of visual cues in foodservice businesses and how they affect consumers’ desire to consume Ramadhan street bazaar’s food products. Originality/value Paying attention to food presentation would allow the sellers to obtain customers’ attention and purchase intention. Subsequently, it allows the Ramadhan street bazaar food sellers to be more competitive and effective in their business operation techniques and services, eventually impacting their survivability and sustainability.

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Section: Literature Review 21 Visual Cuesmentioning

confidence: 99%

Ramadhan street food bazaar shopping: investigating the effect of Malaysian Muslim consumer’s visual sensory cues on purchase behaviour and satisfaction

Azman,

Zahari,

Hanafiah

et al. 2023

JIMA

View full text Add to dashboard Cite

show abstract

“…Muller et al, 2021, evaluated 23 types of NAB and made a sensory analysis of flavor characteristics (fruity, aromatic, fragrant, cereal, sweet, malty), fullness, harmony, carbonation, and bitterness and built a specific sensory scheme after identifying the volatile compounds responsible for an NAB’s aromatic profile. Training of the panelists was important to use the sensory analysis as a tool for NAB crafters [ 41 ]. In the study conducted by Lafontaine et al, 2020, the chemical and sensory profiles of 42 different NABs were evaluated.…”

Section: An Overview Of Artisanal Beersmentioning

confidence: 99%

Effects of Botanical Ingredients Addition on the Bioactive Compounds and Quality of Non-Alcoholic and Craft Beer

Borșa

Muntean

Salanță

et al. 2022

Plants

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Special beers, known as artisanal, are progressively gaining consumer preference, opening up competition, and acquiring more space in the market. Considering that, exploration for new formulations is justified and plants represent a source of novel compounds with promising antioxidant activity for this beer segment. This paper aims to evaluate the current knowledge on the role of botanical ingredients on the final yield of bioactive compounds in special beer, and how these molecules generally affect the sensory profile. Furthermore, the estimated difficulties of implementation, taking into account the new processes and the relative cost, are discussed. The addition of plants to beer could serve the interests of both the industry and consumers, on one hand, by improving the functional properties and offering a unique flavor, and on the other hand by adding variety to the craft beer landscape. This paper provides guidance and future directions for the development of new products to boost the brewing industry. Brewing processes might affect the valuable compounds, especially the phenolic content. Consequently, future studies need to identify new methods for protecting the level of bioactive compounds in special beer and increasing the bio-accessibility, along with optimization of the sensory and technological properties.

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“…These attributes were rated on a five-point, linear interval scale from 0 (not detectable) to 4 (very intense). The said attributes were selected from a 'NAB term pool' beforehand in a comprehensive panel training [22]. The panellists received 50 mL NAB samples identified by a random numerical code.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Transfer of Ethanol and Aroma Compounds by Varying Specific Process Parameters in the Thermal Dealcoholisation of Beer

Müller

Becker

Gastl

2021

Foods

Self Cite

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Dealcoholisation of beer has gained prominence over the last decade. A well-known procedure involves the combination of a rectification column for thermal dealcoholisation and a downstream column for aroma recovery. However, the recovery of valuable fermentation by-products is rarely performed due to limited data about the enrichment and depletion of ethanol and aromatic compounds. The influence of operating conditions on the transfer of ethanol and aroma compounds to the recovery fluid, henceforth, ‘aromawater’, has not yet been fully explored. Therefore, this study involved examining how ethanol concentration and aroma compounds in the aromawater are affected by the condenser temperature and reflux rate during thermal dealcoholisation. The aim was to obtain an aromawater having a maximum level of valuable aroma substances and a minimum level of ethanol for re-blending with non-alcoholic beer, hypothetically causing aroma intensification. An industrial system was used for sample production. Ethanol as well as higher alcohols and ester concentrations were analysed in the different material flows, and mass balances were thus compiled. Sensory analysis was performed to evaluate the beer aroma’s intensification as a sustainable industrial application. The obtained results indicate that increased condenser temperature was associated with increased aroma concentrations in the aromawater. If the temperature of the condenser’s coolant exceeded 15 °C, dealcoholisation < 0.05% abv could not be guaranteed. A higher reflux rate led to higher concentrations of fermentation by-products in the aromawater. Finally, the aroma profile of three non-alcoholic beers (0.0% abv, 0.5% abv after blending with original beer, and 0.5% abv after blending with aromawater) were evaluated. By blending, the attributes ‘estery’ and ‘flowery’ were assessed as dominant. The effect was more pronounced with aromawater than with the original beer.

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Key constituents, flavour profiles and specific sensory evaluation of wheat style non‐alcoholic beers depending on their production method

Cited by 9 publications

References 31 publications

Ramadhan street food bazaar shopping: investigating the effect of Malaysian Muslim consumer’s visual sensory cues on purchase behaviour and satisfaction

Ramadhan street food bazaar shopping: investigating the effect of Malaysian Muslim consumer’s visual sensory cues on purchase behaviour and satisfaction

Effects of Botanical Ingredients Addition on the Bioactive Compounds and Quality of Non-Alcoholic and Craft Beer

Transfer of Ethanol and Aroma Compounds by Varying Specific Process Parameters in the Thermal Dealcoholisation of Beer

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