Progress on the formation, quantification, and elimination of off‐flavor compounds in non‐distilled alcoholic beverages

Off‐flavor compounds are commonly detected in various non‐distilled alcoholic beverages, including beer, wine, rice wine, and sake. These chemicals, such as aldehydes, ethers, biogenic amines, bitter peptides, and sulfur compounds, have significant influences on the quality and price of commercial products. Thus, understanding their precursors and formation is important to maintain their concentrations below acceptable thresholds by optimizing fermentation parameters. This review summarizes the sensory thresholds, sources, formation mechanisms, detection methods, and control strategies for major off‐flavor compounds in a range of non‐distilled alcoholic beverages. Practical examples are critically assessed to highlight the benefits and limitations of these strategies, laying a foundation for further improvements in taste and quality.