Elucidating the Odor-Active Aroma Compounds in Alcohol-Free Beer and Their Contribution to the Worty Flavor.

reported the concentrations of 2-methylbutanal, 3-methylbutanal, methional, and phenylacetaldehyde in a Pilsner beer to be 1.7, 4.9, 1.2, and 4.5 μg/L, respectively, 22 whereas in our AFB, these were 16.5, 38.4, 85.4, and 160 μg/L. The contribution of these compounds to the overall aroma of Pilsner beer was almost insignificant, while in Bavarian wheat beers, the only Strecker aldehyde found at a concentration higher than its threshold was 3-methylbutanal. 11 These Strecker aldehydes are already formed during malt kilning 23 , 25 but also during mashing and wort boiling through the Maillard reaction in both cases. 26 ( E

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