Elucidating the Odor-Active Aroma Compounds in Alcohol-Free Beer and Their Contribution to the Worty Flavor
Author:
Affiliation:
1. Department of Food and Nutritional Sciences, University of Reading, Reading RG6 6AP, U.K.
2. Global Innovation & Research, Heineken Supply Chain BV, Burgemeester Smeetsweg, 1, Zoeterwoude 2382 PH, The Netherlands
Funder
Heineken
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
http://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c03902
Reference37 articles.
1. Volatile Compound Profiling in Commercial Lager Regular Beers and Derived Alcohol-Free Beers After Dealcoholization by Vacuum Distillation
2. A review of methods of low alcohol and alcohol-free beer production
3. Beer dealcoholization by reverse osmosis
4. Production of alcohol-free beer with elevated amounts of flavouring compounds using lager yeast mutants
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