Flavour components contribute to the major characteristic taste of food stuff and beverages. Current market trends show that consumer’s preferences shift to healthier, low-caloric options such alcohol-free products. The perception of flavour-active compounds, however, strongly depends on the food matrix and otherwise present flavour active components. In alcohol-free products, so-called worty/malty off-flavours are often over-pronounced. It is generally accepted that these off-flavours are caused by relatively volatile low-molecular weight aldehydes, so-called Strecker aldehydes. They are formed by a heat-induced reaction between a reducing sugar and an amino acid. New process designs are required to be able to engineer the desired flavour profile and fine-tune the aroma concentration to the respective matrix.<br/>Several process options to selectively remove (Strecker-) aldehydes are currently being investigated. A suitable technology for the flavour tuning in malt-based drinks was identified to be a selective adsorption step. The advantage is a good selectivity for targeted compounds as well as a possible reduction of capital investment and operational costs. State of the art is presented and the approach taken to develop such a process is described. Thereby, potential bottlenecks are identified and process concepts circumventing these proposed.

Aroma optimization of low caloric, alcohol-free beverages

253rd National Meeting (2017)

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.