Volatile Organic Compound and Sensory Profiles of Alcoholic versus Non-Alcoholic Beer

Non-alcoholic (NA) beers have recently increased in the market as consumers look towards healthier drink options. To gain consumer acceptance, brewers must create a product that matches the flavor of the alcoholic version and is absent of off-odors. Volatile organic compounds (VOCs) are significant contributors to beer’s overall flavor, and the ability to determine differences in these profiles can help brewers enhance the quality of NA beers. This study compared the VOCs of NA beers to their respective alcoholic beers. Differences in the VOC and sensory profiles were determined using immersive Twister stir bar sorptive extraction (SBSE) and thin film solid phase microextraction (TF-SPME) with the Olfactory Detection Port (ODP 4).