Lafontaine, S; Senn, K; Dennenlohr, J; Schubert, C; Knoke, L; Maxminer, J; Cantu, A; Rettberg, N; Heymann, H in [Senn, Kay] Univ Calif Davis, Dept Food Sci & Technol, Davis, CA 95616 USA; [Dennenlohr, Johanna; Schubert, Christian; Knoke, Laura; Maxminer, Jorg; Rettberg, Nils] Versuchs & Lehranstalt Brauerei Berlin VLB eV, D-13353 Berlin, Germany; [Lafontaine, Scott; Cantu, Annegret; Heymann, Hildegarde] Univ Calif Davis, Dept Viticulture & Enol, Davis, CA 95616 USA published Characterizing Volatile and Nonvolatile Factors Influencing Flavor and American Consumer Preference toward Nonalcoholic Beer in 2020, Cited 43. Quality Control of Ethyl nicotinate. The Name is Ethyl nicotinate. Through research, I have a further understanding and discovery of 614-18-6.
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.
Quality Control of Ethyl nicotinate. Welcome to talk about 614-18-6, If you have any questions, you can contact Lafontaine, S; Senn, K; Dennenlohr, J; Schubert, C; Knoke, L; Maxminer, J; Cantu, A; Rettberg, N; Heymann, H or send Email.
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