Influence of the dealcoholisation by osmotic distillation on the sensory properties of different beer types
| Autor: | Giovanni De Francesco, Simona Floridi, Ombretta Marconi, Giuseppe Perretti, Eung Gwan Lee, Gary Freeman, Valeria Sileoni |
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| Rok vydání: | 2019 |
| Předmět: |
0106 biological sciences
Taste Beer styles education Flavour food and beverages Regular beer Sensory system 04 agricultural and veterinary sciences Dealcoholisation Osmotic distillation 040401 food science 01 natural sciences law.invention 0404 agricultural biotechnology law Low-alcohol beer 010608 biotechnology Original Article Food science Innovation human activities Distillation Food Science Mathematics |
| Zdroj: | J Food Sci Technol |
| ISSN: | 0022-1155 |
| Popis: | A comparative study was performed to better understand the feasibility of osmotic distillation as a process to produce a low-alcohol beer. Four diverse commercial beers styles were considered. The regular and corresponding dealcoholised beers were compared. The quality attributes and the volatile compounds loss after the dealcoholisation were checked. The work focused on the sensory properties of the obtained samples. A trained panel evaluated how the chosen sensory descriptors were influenced by the treatment. The results of quality attributes and volatile compounds were in line with works previously published by the authors. Interestingly, the results highlighted that beer characterized by malty character is more suitable than pale lager to be dealcoholised by the osmotic distillation process. The low alcohol milk stout and stout flavour profile, especially in terms of taste, was like the corresponding regular beer. Osmotic distillation was demonstrated to be a feasible process to produce low-alcohol beer. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (10.1007/s13197-020-04662-5) contains supplementary material, which is available to authorized users. |
| Databáze: | OpenAIRE |
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