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

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). Results showed no significant orthonasal differences, but retronasal analysis revealed that 0% lager was perceived as maltier with reduced fruitiness, sweetness, body, and alcohol warming. Ethanol alone decreased aroma release, but α-amylase selectively reduced hydrophobic compound headspace concentration. Ethanol subtly inhibited hydrophobic compound binding to α-amylase, increasing their headspace concentration in 5% ABV beers. This interaction is attributed to ethanol-induced α-amylase denaturation, changing its conformation and reducing its capacity to entrap hydrophobic aroma compounds. This supports the hypothesis that ethanol-saliva interactions impact beer's sensory and flavour properties, providing a basis for further NAB reformulation research.

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