Molecular Insights\ninto the Aroma Difference between\nBeer and Wine: A Meta-Analysis-Based Sensory Study Using Concentration\nLeveling Tests

Beer and wine are popular beverages with clearly different\naroma\ncharacters, the molecular background of which has not yet been systematically\ninvestigated. A comprehensive literature survey returned 14 845\nconcentration values obtained from 160 beer and 904 wine samples,\ncovering 42 basic beer and 42 basic wine odorants, among which 40\nwere common to both beverages. Based on mean concentrations and a\ncomparison with threshold data, 29 beer and 32 wine odorants were\nfinally selected to build aroma base models that reflected the basic\nolfactory difference between beer and wine. Orthonasal concentration\nleveling tests applied to groups of odorants with similar odor characteristics\nfinally revealed the crucial role of fruity smelling compounds. When\n11 fruity compounds, predominantly esters, in the beer aroma base\nmodel were adjusted to the respective concentration levels in the\nwine aroma base model, the sensory panel no longer described the sample\nas beer-like but as wine-like.