ArticleFood chemistry: X2021
Understanding the sensory and physicochemical differences between commercially produced non-alcoholic lagers, and their influence on consumer liking.
Article in Food chemistry: X, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Mining and Validation of Novel Umami Peptides in Non-Alcoholic Beer by Integrating Machine Learning Prediction, Molecular Docking, and Sensory Validation, and Their Multidimensional Sensory Impacts on Beer Body.Foods (Basel, Switzerland) · 2026Article
- Beer Aroma Compounds: Key Odorants, Off-Flavour Compounds and Improvement Proposals.Foods (Basel, Switzerland) · 2025Review
- Sensory Profiling of Burdekin Plum Leathers and Consumer Acceptability of Its Combination With Trail Mix.Food science & nutrition · 2025Article
- Quality characteristics and consumer perception of non-alcoholic beers in the context of responsible alcohol consumption.Scientific reports · 2025Article
- Article
- Recommendations for validating hierarchical clustering in consumer sensory projects.Current research in food science · 2023Article
- Transfer of Ethanol and Aroma Compounds by Varying Specific Process Parameters in the Thermal Dealcoholisation of Beer.Foods (Basel, Switzerland) · 2021Article
- Assessing the sensory and physicochemical impact of reverse osmosis membrane technology to dealcoholize two different beer styles.Food chemistry: X · 2021Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study aimed to investigate the sensory and physicochemical differences of a range of commercial non-alcoholic lagers, as well as their influence on overall liking. Using physicochemical analysis and modified quantitative descriptive analysis (QDA) with a trained panel (n = 10) eighteen commercial non-alcoholic lagers, made using different production methods, were assessed. A subset (eleven), representing the sensory space were also assessed for hedonic liking using consumers (n = 104). Overall, it showed a clear variety of non-alcoholic lagers were selected, with different clusters of samples found with identifiable characteristics. Production methods were explored as a possible explanation for the differences in characteristics, however these did not fully explain the clusters and therefore other factors, such as pre or post processing methods are discussed. In terms of overall liking, five clusters of consumers were discovered with different patterns of liking, confirming that a wide range of non-alcoholic lagers are needed to satisfy all consumers.
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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.