An article Characterizing Volatile and Nonvolatile Factors Influencing Flavor and American Consumer Preference toward Nonalcoholic Beer WOS:000572832600068 published article about DEALCOHOLIZATION; IMPACT 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 in 2020, Cited 43. The Name is Ethyl nicotinate. Through research, I have a further understanding and discovery of 614-18-6. Application In Synthesis of Ethyl nicotinate
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.
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