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Understanding the lost functionality of ethanol in non-alcoholic beer using sensory evaluation, aroma release and molecular hydrodynamics

Ramsey, Imogen; Dinu, Vlad; Linforth, Rob; Yakubov, Gleb E.; Harding, Stephen E.; Yang, Qian; Ford, Rebecca; Fisk, Ian

Understanding the lost functionality of ethanol in non-alcoholic beer using sensory evaluation, aroma release and molecular hydrodynamics Thumbnail


Authors

Imogen Ramsey

Vlad Dinu

Rob Linforth

Gleb E. Yakubov



Abstract

© 2020, The Author(s). Consumer sensory evaluation, aroma release analysis and biophysical protein analysis were used to investigate the effect of ethanol on the release and perception of flavour in beer (lager and stout) at different ethanol levels (0 and 5% ABV). Consumer study results showed no significant differences in orthonasal perception, yet retronasal results showed that 0% lager was perceived as maltier with reduced fruitiness, sweetness, fullness/body and alcohol warming sensation (p < 0.05). Whilst ethanol alone decreases the aroma release regardless of LogP, the presence of α-amylase selectively reduces the headspace concentration of hydrophobic compounds. It was found that ethanol has a subtle inhibitory effect on the binding of hydrophobic compounds to α-amylase, thereby increasing their headspace concentration in the 5% ABV as compared to the 0% beers. This synergistic ethanol * saliva effect is attributed to the changes in the conformation of α-amylase due to ethanol-induced denaturation. It is hypothesised that the partially unfolded protein structures have a lower number of hydrophobic pockets, leading to a lower capacity to entrap hydrophobic aroma compounds. This supports the hypothesis that ethanol * saliva interactions directly impact the sensory and flavour properties of beer, which would provide a basis for further investigations in reformulation of 0% ABV drinks.

Citation

Ramsey, I., Dinu, V., Linforth, R., Yakubov, G. E., Harding, S. E., Yang, Q., Ford, R., & Fisk, I. (2020). Understanding the lost functionality of ethanol in non-alcoholic beer using sensory evaluation, aroma release and molecular hydrodynamics. Scientific Reports, 10(1), Article 20855. https://doi.org/10.1038/s41598-020-77697-5

Journal Article Type Article
Acceptance Date Nov 12, 2020
Online Publication Date Nov 30, 2020
Publication Date Dec 1, 2020
Deposit Date Nov 17, 2020
Publicly Available Date Dec 2, 2020
Journal Scientific Reports
Electronic ISSN 2045-2322
Publisher Nature Publishing Group
Peer Reviewed Peer Reviewed
Volume 10
Issue 1
Article Number 20855
DOI https://doi.org/10.1038/s41598-020-77697-5
Keywords Multidisciplinary
Public URL https://nottingham-repository.worktribe.com/output/5050534
Publisher URL https://www.nature.com/articles/s41598-020-77697-5
Additional Information Received: 29 June 2020; Accepted: 12 November 2020; First Online: 30 November 2020; : The authors declare no competing interests.

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