Kay Senn
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View article: Evaluating the Chemical Components and Flavor Characteristics Responsible for Triggering the Perception of “Beer Flavor” in Non-Alcoholic Beer
Evaluating the Chemical Components and Flavor Characteristics Responsible for Triggering the Perception of “Beer Flavor” in Non-Alcoholic Beer Open
Forty-two commercial non-alcoholic beer (NAB) brands were analyzed using sensory and chemical techniques to understand which analytes and/or flavors were most responsible for invoking the perception of “beer flavor” (for Northern Californi…
View article: Characterizing Volatile and Nonvolatile Factors Influencing Flavor and American Consumer Preference toward Nonalcoholic Beer
Characterizing Volatile and Nonvolatile Factors Influencing Flavor and American Consumer Preference toward Nonalcoholic Beer Open
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 panelis…