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April 28, 2026Journal of Agricultural and Food ChemistryOpen Access

Volatile and Nonvolatile Contributors to Lager Beer Acceptability in High-Flavor-Liking Consumers

Joel Borcherding Megan Booth Said Toro Uribe Diana Paola Forero Edisson Tello Julie Peterson Devin G. Peterson

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Key Points

The aim is to explore the impact of volatile and nonvolatile compounds on lager beer acceptability among consumers who favor strong flavors.
Sensory panel assessments to evaluate flavor perception in beer samples.
Comparative analysis of volatile and nonvolatile contributors to flavor liking.
Certain compounds were not perceived in water but affected disliking in the beer.
Findings advance the molecular understanding of what drives flavor liking in beer consumers.

Implication

This randomized trial demonstrates how flavor perception affects lager beer acceptability in consumers, highlighting molecular implications.

Abstract

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Cite This Study

Borcherding et al. (2026) studied this question.

synapsesocial.com/papers/69f44420967e944ac55672f2 https://doi.org/10.1021/acs.jafc.5c16579

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Keep reading

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

1Decoding Lager Beer Acceptability in Low-Flavor-Liking Consumers Using Targeted and Untargeted Flavoromics Approaches2025 · 4 citations
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3Multi-Technique Flavoromics for Identifying Key Differential Volatile Compounds Underlying Sensory Profiles in Lager Beers2025 · 6 citations
4Variation in Sensory Attributes and Volatile Compounds in Beers Brewed from Genetically Distinct Malts: An Integrated Sensory and Non-Targeted Metabolomics ApproachOriginal Research · 2020 · 48 citations
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