Understanding the sensory and physicochemical differences between commercially produced non-alcoholic lagers, and their influence on consumer liking

This study aimed to investigate the sensory and physicochemical differences of a range of commercial non-alcoholic lagers, as well as their influence on overall liking. Using physicochemical analysis and modified quantitative descriptive analysis (QDA) with a trained panel (n = 10) eighteen commercial non-alcoholic lagers, made using different production methods, were assessed. A subset (eleven), representing the sensory space were also assessed for hedonic liking using consumers (n = 104). Overall, it showed a clear variety of non-alcoholic lagers were selected, with different clusters of samples found with identifiable characteristics. Production methods were explored as a possible explanation for the differences in characteristics, however these did not fully explain the clusters and therefore other factors, such as pre or post processing methods are discussed. In terms of overall liking, five clusters of consumers were discovered with different patterns of liking, confirming that a wide range of non-alcoholic lagers are needed to satisfy all consumers.

Automated summary

This study explored the sensory and physicochemical differences among a variety of commercial non-alcoholic lagers and their impact on overall liking. Different clusters of samples with identifiable characteristics were found, suggesting the need for a wide range of non-alcoholic lagers to satisfy all consumers' preferences. Production methods were investigated as a possible explanation for the differences, but other factors such as pre or post processing methods may also play a role.