Research on those variables that have been shown to influence the consumer's choice of
beer is reviewed. The focus is on the choice of whether to drink beer as opposed to a …

Beverages is a broad and important category within the food industry, which is comprised of
a wide range of sub-categories and types of drinks with different levels of complexity for their …

The assessment of aromas in beer is critical to assess its quality since it could be used as an
indicator of contamination or faults, which will directly influence consumers' acceptability …

Extraction in the context of analytical chemistry (analytical-scale extraction) is defined as “the
transfer of target analyte from one phase to a different phase where further processing and …

The perception and appreciation of food flavor depends on many interacting chemical
compounds and external factors, and therefore proves challenging to understand and …

This study was performed to determine the possibility of using mango fruit (Mangifera indica)
in brewing technology. The aim of using the SPME-HS-GC-MS technique was to assess …

Volatile fingerprints of a lager beer were carried out throughout five brewing steps to
characterize the changes encompassing this process. Overall, 60 volatile organic …

Although beer is a widely used beverage in many cultures, there is a need for a new
drinking alternative in the face of rising issues such as health concerns or weight problems …

Non-Saccharomyces yeasts represent a very attractive alternative for the production of beers
with superior sensory quality since they are able to enhance the flavour of beer …

Yeasts have a long-standing relationship with humankind that has widened in recent years
to encompass production of diverse foods, beverages, fuels and medicines. Here, key …