非アルコールビールのための特定の香気成分に対する異なる製造方法の影響：HS-SPME GC-MS法の開発による

The flavor of non-alcoholic beers (NAB) depends on production methods like limited fermentation (LF), maltose-negative special yeasts (SY, Saccharomyces chevalieri), thermal dealcoholization (TH) and reverse osmosis (RO). Each leads to different losses and concentrations of aroma compounds (AC). An aroma comparison of NAB production methods using the same wort and alcoholic motherbeers (MB, Lager and Weizen), which has not been done yet, is the aim of this study. Therefore, a gas chromatography-based method for 50 AC was developed using GC-O and headspace SPME GC-MS. Calibration with different solutions showed that thermal dealcoholized beer has the most suitable base, meeting EPA 8270E standards. SY and RO NABs had the most AC. SY beers contained more esters and 4-vinyl guaiacol while RO beers had more hop based AC. Sensory tests confirmed these differences. The study demonstrates that NAB production methods impact aroma composition and sensory quality.