Subthreshold Odorants Involved in Beer Aroma and Trace Components Affecting Beer/Seafood Flavor Compatibility

Key Points

• The study aims to identify how subthreshold components contribute to beer aroma and their effects on beer and seafood flavor compatibility.
• Gas chromatography-olfactometry was used to analyze Pilsner-type beer aromas.
• 76 aroma components were identified and quantified against a reconstructed ethanol/water medium.
• Sensory evaluation was conducted to examine flavor interactions between beer and dried squid.
• Only 9 components above threshold levels were found in the beer.
• The reconstructed aroma model could not fully reproduce the complex beer aroma.
• Dried squid pairing revealed enhanced metallic notes in beer while suppressing them in sake.
• The identified component (Z)-1,5-octadien-3-one was established as a significant factor in flavor changes.

Abstract