ArticleFoods (Basel, Switzerland)2025
Characterization of Key Factors Associated with Flavor Characteristics in Lager Beer Based on Flavor Matrix.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Research Progress on Raw Materials, Adjuncts, and Flavor Formation in Craft Beer.Foods (Basel, Switzerland) · 2026Review
- A preliminary study on the characterization of taste and odor attributes in commercial lager and ale beers using E-sensing techniques.Frontiers in nutrition · 2026Article
- Unveiling Disparities in Beer Consumer Behavior and Key Drivers Across Regions in China.Foods (Basel, Switzerland) · 2025Article
- Mining umami peptides in lager and multidimensional sensory evaluation of the beer body integrating computational biology with modern sensomics.Food chemistry: X · 2025Article
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Authors and funding
11 authors.
Funding
Abstract
Lager beer has the characteristics of a refreshing aroma, clean and less intense taste, as well as a low alcohol degree, which is suitable for daily drinking. This study aimed to clarify the relationship between important flavor compounds and flavor profiles for lager beer. Headspace solid-phase microextraction, solvent-assisted flavor evaporation combined with comprehensive two-dimensional gas chromatography-mass spectrometry, gas chromatography-mass spectrometry, and gas chromatography-olfactometry-mass spectrometry were applied for the qualitative and quantitative analysis of the trace components in lager beer. Furthermore, the recombination experiment was successfully applied to simulate the flavor profile, and the omission experiment was conducted to study the effects of flavor compounds on the flavor profile. A total of nine compounds were identified as the key flavor compounds, and their contribution to the flavor characteristics of lager beer was verified according to validation experiments. It was found that the influence of the key flavor compounds on the sensory attributes such as malty aroma, fruity aroma, sweetness, and bitterness varied with their concentration. These findings might provide ideas for the research regarding the flavor compounds and flavor profile of lager beer, and contribute to the development of different types of beer in the future.
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Registered trials
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