title: Low-alcohol Beers: Flavor Compounds, Defects, and Improvement Strategies.
abstract: Beer consumers are accustomed to a product that offers a pleasant and well-defined taste. However, in alcohol-free and alcohol-reduced beers these characteristics are totally different from those in regular beer. Therefore, it is important to evaluate and determine the different flavor compounds that affect organoleptic characteristics to obtain a product that does not contain off-flavors, or taste of grass or wort. The taste defects in alcohol-free beer are mainly attributed to loss of aromatic esters, insufficient aldehydes, reduction or loss of different alcohols, and an indeterminate change in any of its compounds during the dealcoholization process. The dealcoholization processes that are commonly used to reduce the alcohol content in beer are shown, as well as the negative consequences of these processes to beer flavor. Possible strategies to circumvent such negative consequences are suggested.
authors.affiliation: a Departamento Ingeniería Agrícola y Forestal (Área de Tecnología de los Alimentos) , E.T.S. Ingenierías Agrarias. Universidad de Valladolid , Palencia , Spain.
authors.forename: Carlos A
authors.initials: CA
authors.lastname: Blanco
authors.affiliation: a Departamento Ingeniería Agrícola y Forestal (Área de Tecnología de los Alimentos) , E.T.S. Ingenierías Agrarias. Universidad de Valladolid , Palencia , Spain.
authors.forename: Cristina
authors.initials: C
authors.lastname: Andrés-Iglesias
authors.affiliation: a Departamento Ingeniería Agrícola y Forestal (Área de Tecnología de los Alimentos) , E.T.S. Ingenierías Agrarias. Universidad de Valladolid , Palencia , Spain.|b Centre for Biotechnology Development (CDB), CSIC. Boecillo's Technological Park , Av. Francisco Vallés, Valladolid , Spain.
authors.forename: Olimpio
authors.initials: O
authors.lastname: Montero
mesh_terms: D000447:Aldehydes / Q000032:analysis; D001515:Beer / Q000032:analysis*; D004952:Esters / Q000032:analysis; D000431:Ethanol / Q000032:analysis*; D005511:Food Handling / Q000379:methods; D006801:Humans; D010636:Phenols / Q000032:analysis; D013649:Taste
chemical_list: D000447:Aldehydes; D004952:Esters; D010636:Phenols; D000431:Ethanol
keywords: Beer; dealcoholization; off-flavors; taste