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Featured Papers in Non-Alcoholic Beverages Section
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Featured Papers in Non-Alcoholic Beverages Section

A special issue of Beverages (ISSN 2306-5710). This special issue belongs to the section "Tea, Coffee, Water, and Other Non-Alcoholic Beverages".

Deadline for manuscript submissions: closed (31 December 2021) | Viewed by 9129

Special Issue Editor

Prof. Dr. Jeehyun Lee

E-Mail Website
Guest Editor
Department of Food Science and Nutrition, Pusan National University, Busan 46241, Korea
Interests: consumer acceptance; descriptive evaluation; green tea; coffee; wine; beverages for special populations such as dysphagia

Special Issue Information

Dear Colleagues,

The Special Issue “Featured Papers in Non-Alcoholic Beverages Section”, to be published in Beverages in 2021, will present a collection of feature papers on recent developments in non-alcoholic beverages, including but are not limited to tea, coffee, water, and other non-alcoholic beverages, focusing on subjective and objective evaluations. Subjective evaluations may include consumer acceptance, perception, emotions, and/or consumption, and objective evaluations may include descriptive sensory evaluation or instrumental analysis.

The Special Issue seeks papers that feature original research as well as review articles. The journal offers high-quality peer review and a rapid publication process. Submission to this Special Issue is now open and will remain open until 31 December 2021. Invited papers may be considered for full or partial waiver of the publication cost. If you would like to be invited to contribute to this Special Issue, please send the (tentative) title and abstract of your potential paper/review to the Guest Editor listed below. We look forward to receiving your contribution.

Prof. Dr. Jeehyun Lee
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Beverages is an international peer-reviewed open access quarterly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Published Papers (2 papers)

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Research

20 pages, 830 KiB  
Article
Effect of Production Technique on Pilsner-Style Non-Alcoholic Beer (NAB) Chemistry and Flavor
by Nils Rettberg, Scott Lafontaine, Christian Schubert, Johanna Dennenlöhr, Laura Knoke, Patrícia Diniz Fischer, Johannes Fuchs and Sarah Thörner
Beverages 2022, 8(1), 4; https://0-doi-org.brum.beds.ac.uk/10.3390/beverages8010004 - 04 Jan 2022
Cited by 9 | Viewed by 5395
Abstract
The sensory, volatile, and physiochemical profiles of nineteen commercial non-alcoholic pilsner-style beers produced by different production techniques were analyzed and compared with a dry-hopped non-alcoholic IPA. NABs made only with either physical dealcoholization or restricted fermentations differed significantly in chemistry and flavor. Generally, [...] Read more.
The sensory, volatile, and physiochemical profiles of nineteen commercial non-alcoholic pilsner-style beers produced by different production techniques were analyzed and compared with a dry-hopped non-alcoholic IPA. NABs made only with either physical dealcoholization or restricted fermentations differed significantly in chemistry and flavor. Generally, NABs produced by restricted fermentations were the most worty, thick, and sweet, whereas NABs that were physically dealcoholized had the lowest taste/aroma intensities and were the sourest, most thin, and least sweet. Interestingly, the method of dealcoholization had a minor impact on the flavor profile. The use of maltose intolerant yeast as well as the implementation of combined treatments, such as blending dealcoholized beer with beer containing alcohol, were the techniques found to produce NABs with more harmonious and multifaceted chemical and flavor profiles. NABs with increased hop aroma volatiles were the most harmonious, particularly highlighted by the NA IPA reference. Even though dry-hopped character might be atypical for pilsner-style beer, dry-hopping appears as a simple application to produce NABs with more harmonious flavor. Full article
(This article belongs to the Special Issue Featured Papers in Non-Alcoholic Beverages Section)
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16 pages, 1914 KiB  
Article
Dysphagia-Related Health Information Improved Consumer Acceptability of Thickened Beverages
by Ji-Hye An, Jin-A Yoon, Myung-Jun Shin, Sang-Hun Kim and Jee-Hyun Lee
Beverages 2021, 7(2), 32; https://0-doi-org.brum.beds.ac.uk/10.3390/beverages7020032 - 02 Jun 2021
Cited by 3 | Viewed by 3132
Abstract
Most people tend to think that healthy foods do not taste good. This view could have a negative impact on the taste of the food that people eat for health. However, if health-related information is provided to avoid negative aspects, acceptability may improve. [...] Read more.
Most people tend to think that healthy foods do not taste good. This view could have a negative impact on the taste of the food that people eat for health. However, if health-related information is provided to avoid negative aspects, acceptability may improve. Thus, this study investigated changes in consumers’ sensory perception of thickened beverages before and after the provision of dysphagia-related health information. Sixty young (19–39 years old) and middle-aged (40–64 years old) consumers participated in two experiment sessions conducted one week apart. The first session proceeded without any information and the second provided information about dysphagia and the need for dietary modification before evaluation. Three beverages (orange juice, red bean water, and sports drink) were used in nectar-like (51–350 cP) and honey-like (351–1750 cP) forms; original beverage samples (0%) were used as the control. Consumers were asked about acceptability, liking the flavor, intensity, and general health interest (GHI). An analysis of variance was performed to show the change in flavor rating and acceptability between the two sessions. Although there were age-related differences in response to the samples, thickened beverages were rated as more acceptable, in terms of their characteristics (swallowing, viscosity, and mouthfeel) after the information was provided. There were no significant differences for the 0% samples. The mean GHI values were 3.97 ± 0.85 and 4.81 ± 0.68 for the young and middle-aged groups, respectively. High and low GHI groups were analyzed. The high GHI group showed significant differences in acceptability in the informed evaluation, whereas the low GHI group was not influenced by the information. Full article
(This article belongs to the Special Issue Featured Papers in Non-Alcoholic Beverages Section)
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