By integrating HS-SPME-GC×GC–MS, physicochemical analysis, sensory profiling, andregularized chemometrics, this study identified ethanol, residual extract, fermentation esters, and wort-derived carbonyls as key drivers of beer perception, highlighting food mass spectrometry as a powerful toolfor monitoring quality and guiding process-based optimization of non-alcoholic beers.

D'Intino, L., Donadini, G., Spigno, G., Gabrielli, M., Defining the chemical and sensory identity of Italian no- and low-alcohol beers market by HS-SPME-GC×GC-MS and sensory analysis, Abstract de <<9th MS Fooday>>, (Modena, Italy, 07-09 October 2026 ), Società di Chimica Italina, Modena, Italy 2026: 28-29 [https://hdl.handle.net/10807/347417]

Defining the chemical and sensory identity of Italian no- and low-alcohol beers market by HS-SPME-GC×GC-MS and sensory analysis

D'Intino, Leonardo;Donadini, Gianluca;Spigno, Giorgia;Gabrielli, Mario
2026

Abstract

By integrating HS-SPME-GC×GC–MS, physicochemical analysis, sensory profiling, andregularized chemometrics, this study identified ethanol, residual extract, fermentation esters, and wort-derived carbonyls as key drivers of beer perception, highlighting food mass spectrometry as a powerful toolfor monitoring quality and guiding process-based optimization of non-alcoholic beers.
2026
Inglese
9th MS Fooday
9th MS Fooday
Modena, Italy
7-ott-2026
9-ott-2026
Società di Chimica Italina
D'Intino, L., Donadini, G., Spigno, G., Gabrielli, M., Defining the chemical and sensory identity of Italian no- and low-alcohol beers market by HS-SPME-GC×GC-MS and sensory analysis, Abstract de <<9th MS Fooday>>, (Modena, Italy, 07-09 October 2026 ), Società di Chimica Italina, Modena, Italy 2026: 28-29 [https://hdl.handle.net/10807/347417]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10807/347417
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