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6874782 
Journal Article 
Identification by NMR of key compounds present in beer distillates and residual phases after dealcoholization by vacuum distillation 
Labrado, D; Ferrero, S; Caballero, I; Alvarez, CM; Villafañe, F; Blanco, CA 
2020 
1 
Journal of the Science of Food and Agriculture
ISSN: 0022-5142
EISSN: 1097-0010 
100 
10 
3971-3978 
English 
32333388 
WOS:000531559500001 
BACKGROUND: Nowadays, low alcohol and non-alcohol beer intake has increased due to expanding concerns about healthy diets. However, there are still appreciable differences between non-alcoholic beer and conventional beer, particularly regarding flavor. Vacuum distillation is commonly used to remove ethanol from the beer in industrial processes and it is used here.

RESULTS: The presence of n-propanol, isobutanol, 3-methylbutanol, 2-methylbutanol, 2-phenylethanol, ethyl acetate, isoamyl acetate, and acetaldehyde, which are key compounds responsible for aroma and flavor of beer, have been analyzed using nuclear magnetic resonance (NMR) spectroscopy in commercial beers and also in the corresponding distillates and residual phases after dealcoholization.

CONCLUSION: The compounds present in each phase were identified by monodimensional and bidimensional NMR spectra. The compounds that are completely removed or that remain in the residue of the conventional beers studied are described in detail. The presence of these compounds in dealcoholized beer would be beneficial in keeping the aroma and flavor in dealcoholized beer. © 2020 Society of Chemical Industry. 
Food And Food Industries; lager beer; non‐alcoholic beer; alcohol‐free beer; beer compounds; dealcoholized beer; Aroma compounds; Ethanol; Isoamyl acetate; Nuclear magnetic resonance--NMR; Flavors; Vacuum distillation; Acetaldehyde; Ethyl acetate; Distillation; Isobutanol; Propanol; Spectrum analysis; Low alcohol; Spectroscopy; Distillates; Acetic acid