{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,29]],"date-time":"2026-08-29T05:18:34Z","timestamp":1787980714835,"version":"build-2784847793"},"reference-count":40,"publisher":"MDPI AG","issue":"17","license":[{"start":{"date-parts":[[2026,8,27]],"date-time":"2026-08-27T00:00:00Z","timestamp":1787788800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100006360","name":"Bundesministerium f\u00fcr Wirtschaft und Energie","doi-asserted-by":"publisher","award":["01IF20658N"],"award-info":[{"award-number":["01IF20658N"]}],"id":[{"id":"10.13039\/501100006360","id-type":"DOI","asserted-by":"publisher"}]},{"award":["01IF20658N"],"award-info":[{"award-number":["01IF20658N"]}],"id":[{"id":"https:\/\/ror.org\/02vgg2808","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Consumer behavior is increasingly shifting toward non-alcoholic beers. However, dealcoholized beers often have a reduced aroma compared to their alcoholic counterparts. An alternative for producing non-alcoholic beers is the use of special yeasts with reduced sugar metabolization; however, there are still significant gaps in our knowledge regarding the molecular contribution of non-Saccharomyces yeasts to beer aroma. Applying a comparative aroma extract dilution analysis to two non-alcoholic beers brewed with Kluyveromyces marxianus or Cyberlindnera saturnus resulted in 31 odor-active compounds, among which 27 were detected in both beer samples. Sensory evaluation showed well-balanced aromas in the two beers, with a more intense banana note in the beer brewed with C. saturnus. Among the 22 odorants that exceeded their odor threshold concentrations in the C. saturnus beer was the banana-like smelling 3-methylbutyl acetate, which showed a significantly lower odor activity value in the K. marxianus beer (OAVs 830 vs. 8.2). Its decisive role in the banana note of the C. saturnus beer was finally confirmed in a spiking experiment.<\/jats:p>","DOI":"10.3390\/foods15173029","type":"journal-article","created":{"date-parts":[[2026,8,27]],"date-time":"2026-08-27T16:47:13Z","timestamp":1787849233000},"page":"3029","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Characterization of the Major Odorants in Non-Alcoholic Beers Brewed with Either Kluyveromyces marxianus or Cyberlindnera saturnus"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-5853-4839","authenticated-orcid":false,"given":"Stephanie","family":"Frank","sequence":"first","affiliation":[{"name":"Leibniz Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM), Lise-Meitner-Stra\u00dfe 34, 85354 Freising, Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Robin","family":"Maier","sequence":"additional","affiliation":[{"name":"Leibniz Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM), Lise-Meitner-Stra\u00dfe 34, 85354 Freising, Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9879-1474","authenticated-orcid":false,"given":"Martin","family":"Steinhaus","sequence":"additional","affiliation":[{"name":"Leibniz Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM), Lise-Meitner-Stra\u00dfe 34, 85354 Freising, Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,8,27]]},"reference":[{"key":"ref_1","unstructured":"Statista Research Department (2026, July 21). 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