Characterization of the Major Odorants in Non-Alcoholic Beers Brewed with Either

Stephanie Frank, Robin Maier, Martin Steinhaus

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

3 authors.

Stephanie FrankLeibniz Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM), Lise-Meitner-Straße 34, 85354 Freising, Germany.ORCID 0000-0001-5853-4839

Robin MaierLeibniz Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM), Lise-Meitner-Straße 34, 85354 Freising, Germany.

Martin SteinhausLeibniz Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM), Lise-Meitner-Straße 34, 85354 Freising, Germany.ORCID 0000-0002-9879-1474

Funding

Bundesministerium für Wirtschaft und Energie 01IF20658N

6 · The paper itself

Abstract

Consumer behavior is increasingly shifting toward non-alcoholic beers. However, dealcoholized beers often have a reduced aroma compared to their alcoholic counterparts. An alternative for producing non-alcoholic beers is the use of special yeasts with reduced sugar metabolization; however, there are still significant gaps in our knowledge regarding the molecular contribution of non-

Indexed as

3-methylbutyl acetatearoma extract dilution analysis (AEDA)Cyberlindnera saturnusgas chromatography–olfactometry (GC–O)Kluyveromyces marxianusnon-alcoholic beernon-Saccharomyces yeastodor activity value (OAV)stable isotopically substituted odorants

Identifiers

PMID42737273

DOI10.3390/foods15173029

PMCPMC13564787

What OpenQuestion holds

Textmetadata

Read underepoch 390

Registered trials

None linked

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.