{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,3]],"date-time":"2026-08-03T05:46:02Z","timestamp":1785735962434,"version":"3.56.0"},"reference-count":39,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2026,8,3]],"date-time":"2026-08-03T00:00:00Z","timestamp":1785715200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100003712","name":"Korea Food Research Institute","doi-asserted-by":"publisher","award":["E0232203"],"award-info":[{"award-number":["E0232203"]}],"id":[{"id":"10.13039\/501100003712","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Nutr."],"abstract":"<jats:sec>\n                    <jats:title>Introduction<\/jats:title>\n                    <jats:p>This study aimed to investigate the discrimination of taste attributes and volatile odor patterns among eight commercial canned beers representing lager and ale styles using electronic tongue (E-tongue) and electronic nose (E-nose) systems.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Methods<\/jats:title>\n                    <jats:p>To achieve this, five taste-related E-sensors were evaluated across the eight beer samples, and a total of 34 volatile compounds, comprising 3 acids, 4 aldehydes, 7 alcohols, 9 esters, 4 hydrocarbons, 5 heterocyclics, and 2 ketones, were tentatively identified using an E-nose internal library. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) were applied to map the flavor profiles. Furthermore, partial least squares discriminant analysis (PLS-DA) was conducted to identify key flavor drivers, and a debiased sparse partial correlation (DPSC) network analysis was utilized to model the interactions between taste attributes and volatile compounds.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Results<\/jats:title>\n                    <jats:p>The PCA and HCA of the E-sensing datasets successfully differentiated the beer samples into distinct groups according to their taste attributes and volatile compound profiles. The PLS-DA identified six critical flavor contributors based on a variable importance in projection threshold (VIP-score) of \u22651.0, which included sweetness from the E-tongue alongside five volatile groups\u2014acids, hydrocarbons, alcohols, heterocyclics, and aldehydes. The DPSC network analysis further elucidated these intricate interactions, establishing a stable co-occurrence framework dominated by seven key flavor clusters (ketones, sweetness, alcohols, acids, esters, heterocyclics, and hydrocarbons).<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Conclusion<\/jats:title>\n                    <jats:p>These findings demonstrate that integrated electronic sensing platforms, combined with advanced chemometric network models, provide an effective, objective, and rapid instrumental screening approach for fingerprinting and characterizing flavor patterns in commercial lager and ale beers.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.3389\/fnut.2026.1889963","type":"journal-article","created":{"date-parts":[[2026,8,3]],"date-time":"2026-08-03T05:30:39Z","timestamp":1785735039000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":0,"title":["A preliminary study on the characterization of taste and odor attributes in commercial lager and ale beers using E-sensing techniques"],"prefix":"10.3389","volume":"13","author":[{"given":"Seong Jun","family":"Hong","sequence":"first","affiliation":[{"name":"Korea Food Research Institute","place":["Wanju-Gun, Jeollabuk-do, Republic of Korea"]},{"name":"Department of Food Science and Technology, Keimyung University","place":["Daegu, Republic of Korea"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mi Jeong","family":"Sung","sequence":"additional","affiliation":[{"name":"Korea Food Research Institute","place":["Wanju-Gun, Jeollabuk-do, Republic of Korea"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Gwang-Ju","family":"Jang","sequence":"additional","affiliation":[{"name":"Korea Food Research Institute","place":["Wanju-Gun, Jeollabuk-do, Republic of Korea"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sang-Hee","family":"Lee","sequence":"additional","affiliation":[{"name":"Korea Food Research Institute","place":["Wanju-Gun, Jeollabuk-do, Republic of Korea"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1965","published-online":{"date-parts":[[2026,8,3]]},"reference":[{"key":"ref1","doi-asserted-by":"publisher","first-page":"399","DOI":"10.3390\/fermentation10080399","article-title":"Online identification of beer fermentation phases","volume":"10","author":"Buonocore","year":"2024","journal-title":"Fermentation"},{"key":"ref2","doi-asserted-by":"publisher","first-page":"21582440221108154","DOI":"10.1177\/21582440221108154","article-title":"Analysis of worldwide research on craft beer","volume":"12","author":"Dur\u00e1n-S\u00e1nchez","year":"2022","journal-title":"SAGE Open"},{"key":"ref3","doi-asserted-by":"publisher","first-page":"126856","DOI":"10.1016\/j.foodchem.2020.126856","article-title":"Beer volatile fingerprinting at different brewing steps","volume":"326","author":"Alves","year":"2020","journal-title":"Food Chem"},{"key":"ref4","doi-asserted-by":"publisher","first-page":"114763","DOI":"10.1016\/j.foodres.2024.114763","article-title":"Aroma component analysis by HS-SPME\/GC\u2013MS to characterize lager, ale, and sour beer styles","volume":"194","author":"Herkenhoff","year":"2024","journal-title":"Food Res Int"},{"key":"ref5","doi-asserted-by":"publisher","first-page":"110125","DOI":"10.1016\/j.foodres.2021.110125","article-title":"The diversity of commercially available ale and lager yeast strains and the impact of brewer\u2019s preferential yeast choice on fermentative beer profiles","volume":"141","author":"Bonatto","year":"2021","journal-title":"Food Res Int"},{"key":"ref6","doi-asserted-by":"publisher","first-page":"33","DOI":"10.1016\/j.fbp.2022.06.004","article-title":"Evaluation of the influence of microorganisms involved in beer production on sensory characteristics","volume":"135","author":"Romero-Rodr\u00edguez","year":"2022","journal-title":"Food Bioprod Process"},{"key":"ref7","doi-asserted-by":"publisher","first-page":"3481","DOI":"10.1007\/s10068-024-01589-x","article-title":"Chemosensoric approaches for taste and odor characteristics of broccoli florets under different storage conditions using electronic sensors","volume":"33","author":"Hong","year":"2024","journal-title":"Food Sci Biotechnol"},{"key":"ref8","doi-asserted-by":"publisher","first-page":"654","DOI":"10.1016\/j.foodchem.2016.05.114","article-title":"Determination of furan levels in commercial orange juice products and their correlation with sensory and quality characteristics","volume":"211","author":"Kim","year":"2016","journal-title":"Food Chem"},{"key":"ref9","doi-asserted-by":"publisher","first-page":"217","DOI":"10.1016\/j.foodchem.2017.10.129","article-title":"Sensory and instrumental volatile flavor analysis of commercial orange juices prepared by different processing methods","volume":"267","author":"Kim","year":"2018","journal-title":"Food Chem"},{"key":"ref10","doi-asserted-by":"publisher","first-page":"101119","DOI":"10.1016\/j.fochx.2024.101119","article-title":"Impact of roasting conditions on physicochemical, taste, volatile, and odor-active compound profiles of Coffea arabica L. using electronic sensors and GC\u2013MS\u2013O","volume":"21","author":"Hong","year":"2024","journal-title":"Food Chem X"},{"key":"ref11","doi-asserted-by":"publisher","first-page":"143496","DOI":"10.1016\/j.foodchem.2025.143496","article-title":"Antioxidant and chemosensory properties of rice bran under different oven-roasting conditions","volume":"476","author":"Park","year":"2025","journal-title":"Food Chem"},{"key":"ref12","doi-asserted-by":"publisher","first-page":"144415","DOI":"10.1016\/j.foodchem.2025.144415","article-title":"Exploring flavor patterns in tangor peel using electronic sensors and GC\u2013MS\/O","author":"Jo","year":"2025","journal-title":"Food Chem"},{"key":"ref13","doi-asserted-by":"publisher","first-page":"145","DOI":"10.1016\/j.microc.2011.04.012","article-title":"Use of copper and gold electrodes for fabrication of an electronic tongue to discriminate wines and whiskies","volume":"99","author":"Novakowski","year":"2011","journal-title":"Microchem J"},{"key":"ref14","doi-asserted-by":"publisher","first-page":"114598","DOI":"10.1016\/j.foodres.2024.114598","article-title":"Cold extraction process for producing low-alcohol beer evaluated using electronic tongue analysis","volume":"190","author":"da Silva","year":"2024","journal-title":"Food Res Int"},{"key":"ref15","doi-asserted-by":"publisher","first-page":"278","DOI":"10.1016\/j.snb.2004.04.032","article-title":"Performance of an electronic nose in hops classification","volume":"102","author":"Lamagna","year":"2004","journal-title":"Sens Actuators B Chem"},{"key":"ref16","doi-asserted-by":"publisher","first-page":"127688","DOI":"10.1016\/j.snb.2020.127688","article-title":"Development of a low-cost electronic nose for beer quality assessment using artificial intelligence","volume":"308","author":"Viejo","year":"2020","journal-title":"Sens Actuators B Chem"},{"key":"ref17","doi-asserted-by":"publisher","first-page":"e12282","DOI":"10.1111\/joss.12282","article-title":"Comparison of a descriptive analysis and instrumental measurements (electronic nose and electronic tongue) for the sensory profiling of Korean fermented soybean paste (doenjang)","volume":"32","author":"Jung","year":"2017","journal-title":"J Sens Stud"},{"key":"ref18","doi-asserted-by":"publisher","first-page":"1076","DOI":"10.1111\/1750-3841.13693","article-title":"Evolution of taste compounds in Dezhou-braised chicken during cooking evaluated using electronic tongue analysis","volume":"82","author":"Liu","year":"2017","journal-title":"J Food Sci"},{"key":"ref19","doi-asserted-by":"publisher","first-page":"2831","DOI":"10.1111\/1750-3841.14787","article-title":"Thermal effects on comprehensive flavor and taste changes in Cynanchi wilfordii","volume":"84","author":"Kim","year":"2019","journal-title":"J Food Sci"},{"key":"ref20","doi-asserted-by":"publisher","first-page":"1989","DOI":"10.1002\/elan.201200232","article-title":"Hybrid E-tongue for the evaluation of sweetness and bitterness of soft drinks fortified with epigallocatechin gallate","volume":"24","author":"Bulbarello","year":"2012","journal-title":"Electroanalysis"},{"key":"ref21","doi-asserted-by":"publisher","first-page":"4957","DOI":"10.1109\/jsen.2020.3031737","article-title":"A principal curves-based method for electronic tongue data analysis","volume":"21","author":"Sousa","year":"2021","journal-title":"IEEE Sensors J"},{"key":"ref22","doi-asserted-by":"publisher","first-page":"1726","DOI":"10.3390\/foods10081726","article-title":"Brewing with starchy adjuncts: its influence on the sensory and nutritional properties of beer","volume":"10","author":"Cadenas","year":"2021","journal-title":"Foods"},{"key":"ref23","doi-asserted-by":"publisher","first-page":"137","DOI":"10.3390\/fermentation7030137","article-title":"Impact of specialty malts on wort and beer characteristics","volume":"7","author":"Castro","year":"2021","journal-title":"Fermentation"},{"key":"ref24","doi-asserted-by":"publisher","first-page":"216","DOI":"10.1016\/j.foodcont.2011.10.020","article-title":"Monitoring the aging of beers using a bioelectronic tongue","volume":"25","author":"Ghasemi-Varnamkhasti","year":"2012","journal-title":"Food Control"},{"key":"ref25","doi-asserted-by":"publisher","first-page":"1702","DOI":"10.3390\/foods14101702","article-title":"Characterization of key factors associated with flavor characteristics in lager beer based on flavor matrix","volume":"14","author":"Hong","year":"2025","journal-title":"Foods"},{"key":"ref26","doi-asserted-by":"publisher","first-page":"3737","DOI":"10.3390\/molecules29163737","article-title":"Effects of loquat juice addition on sensory characteristics and volatile organic compounds of loquat beer","volume":"29","author":"Li","year":"2024","journal-title":"Molecules"},{"key":"ref27","doi-asserted-by":"publisher","first-page":"87","DOI":"10.1016\/j.cofs.2021.01.011","article-title":"Considerations of the use of the electronic tongue in sensory science","volume":"40","author":"Ross","year":"2021","journal-title":"Curr Opin Food Sci"},{"key":"ref28","doi-asserted-by":"publisher","first-page":"55","DOI":"10.1094\/asbcj-2011-1201-01","article-title":"Wood aging of beer. Part I: influence on beer flavor and monophenol concentrations","volume":"70","author":"Sterckx","year":"2012","journal-title":"J Am Soc Brew Chem"},{"key":"ref29","doi-asserted-by":"publisher","first-page":"2429","DOI":"10.1111\/ijfs.12233","article-title":"Identification of aroma compounds in stinky mandarin fish and comparison during fermentation and storage","volume":"48","author":"Li","year":"2013","journal-title":"Int J Food Sci Technol"},{"key":"ref30","doi-asserted-by":"publisher","first-page":"102343","DOI":"10.1111\/ijfs.12254","article-title":"Sensomics and chemometric approaches for enzymatically hydrolyzed animal by-product proteins","volume":"26","author":"Moon","year":"2025","journal-title":"Food Chem X"},{"key":"ref31","doi-asserted-by":"publisher","first-page":"13","DOI":"10.1002\/jib.389","article-title":"Flavour-active volatile compounds in beer: production, regulation and control","volume":"123","author":"Olaniran","year":"2017","journal-title":"J Inst Brew"},{"key":"ref32","doi-asserted-by":"publisher","first-page":"4022","DOI":"10.1111\/ijfs.16231","article-title":"Evaluation of taste and aroma compounds in oven-roasted broccoli using electronic tongue and nose","volume":"58","author":"Hong","year":"2023","journal-title":"Int J Food Sci Technol"},{"key":"ref33","doi-asserted-by":"publisher","first-page":"206","DOI":"10.1016\/j.foodchem.2016.04.133","article-title":"Determination of volatile marker compounds of common coffee roast defects","volume":"211","author":"Yang","year":"2016","journal-title":"Food Chem"},{"key":"ref34","doi-asserted-by":"publisher","first-page":"3057","DOI":"10.1021\/jf035149j","article-title":"Quantitative structure\u2013activity relationship modeling of flavor thresholds in beer","volume":"52","author":"Tan","year":"2004","journal-title":"J Agric Food Chem"},{"key":"ref35","doi-asserted-by":"publisher","first-page":"e70168","DOI":"10.1111\/1750-3841.70168","article-title":"Chemosensory characterization of enzymatically hydrolyzed pig intestine byproducts using electronic sensors and GC\u2013MS\u2013O","volume":"90","author":"Yu","year":"2025","journal-title":"J Food Sci"},{"key":"ref36","doi-asserted-by":"publisher","first-page":"195","DOI":"10.1016\/j.ijfoodmicro.2011.04.008","article-title":"Sensory spoilage characteristics and volatile compounds of cooked tropical shrimps","volume":"147","author":"Jaffr\u00e8s","year":"2011","journal-title":"Int J Food Microbiol"},{"key":"ref37","doi-asserted-by":"publisher","first-page":"3604","DOI":"10.1021\/jf060150z","article-title":"Effects of Carnobacterium species on sensory characteristics of modified-atmosphere-packed shrimp","volume":"54","author":"Laursen","year":"2006","journal-title":"J Agric Food Chem"},{"key":"ref38","doi-asserted-by":"publisher","first-page":"113674","DOI":"10.1016\/j.lwt.2022.113674","article-title":"Changes in quality indices and volatile flavor components of raw milk during refrigerated storage","volume":"165","author":"Li","year":"2022","journal-title":"LWT"},{"key":"ref39","doi-asserted-by":"crossref","first-page":"138907","DOI":"10.1016\/j.foodchem.2024.138907","article-title":"Physicochemical and chemosensory properties of pomegranate (Punica granatum L.) seeds under various oven-roasting conditions","volume":"446","author":"Yoon","year":"2024","journal-title":"Food Chem"}],"container-title":["Frontiers in Nutrition"],"original-title":[],"link":[{"URL":"https:\/\/www.frontiersin.org\/articles\/10.3389\/fnut.2026.1889963\/full","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,8,3]],"date-time":"2026-08-03T05:30:40Z","timestamp":1785735040000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.frontiersin.org\/articles\/10.3389\/fnut.2026.1889963\/full"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,8,3]]},"references-count":39,"alternative-id":["10.3389\/fnut.2026.1889963"],"URL":"https:\/\/doi.org\/10.3389\/fnut.2026.1889963","relation":{},"ISSN":["2296-861X"],"issn-type":[{"value":"2296-861X","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,8,3]]},"article-number":"1889963"}}