1Dpto de Ingeniería Agrícola Forestal, ETS de Ingenierías Agrarias, Universidad de Valladolid, 34004 Palencia., España.
2Instituto Universitario de Oftalmobiología Aplicada (IOBA). 47011 Valladolid, España
3Dpto de Didáctica de las Ciencias Experimentales, Sociales y de la Matemática, Facultad de Educación, Universidad de Valladolid, 42004 Soria., España
Non-alcoholic beer is a product whose demand by consumers is growing worldwide, however, it is not well accepted by consumers due to its organoleptic characteristics. Sensory evaluation reflects the flavor profile of a product and, more specifically, profile methods are considered to offer the best current solution to the problem of describing beer flavor. This research aimed to evaluate several sensory attributes of commercial regular and non-alcoholic beer (low-alcohol and alcohol-free beers) brands. These attributes were carbonation, body, sweetness, bitterness, astringency, flavor persistence, odour and taste. The results obtained by cluster and Principal Components Analysis are in a good consistency. It has been found that non-alcoholic beers have a higher sweetness than regular beers, which may be due to the brewing process. Besides, the study has allowed to determine the organoleptic characteristics of low-alcohol and regular beers. It has also helped to define the sensory profile of low-alcohol beer most valued by consumers in an attempt to improve the sensory properties of this type of beer.
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