Framework for a Comparative Study of Flavor Metabolites and Sensory Profiles of Six Craft Beers and Ten Large-Scale Industrial Beers in the Chinese Market

Abstract The main flavor metabolites and sensory profiles of six craft beers and ten industrial beers available in the Chinese market were studied. The common sensory profiles of the six craft beers included head retention, hydrogen sulfide, oxidation, body, bitterness, malty, bruised apple, yeasty, diacetyl, caramelized, and cheesy. The main flavor metabolites related to these common sensory profiles in the craft beers were isoamyl acetate, medium chain fatty acids (MCFA) ethyl esters (ethyl hexanoate), and diacetyl. The common sensory profiles of the ten industrial beer samples included estery, cooked vegetable, and solvent flavors. The foam stability of the craft beers was higher than that of the industrial beers, showing a significant difference (P < 0.05). The main differential flavor metabolites between the craft beers and industrial beers were ethyl hexanoate, ethanol, and isobutyl alcohol. The content of ethyl hexanoate in the craft beers was significantly higher than that in the industrial beers (P < 0.05), while the content of ethanol and isobutyl alcohol in the craft beers was significantly lower than in the industrial beers (P < 0.05). This study provides a preliminary look at the two groups of beers; however, since it was a small sample, more samples will have to be analyzed in the future to draw definitive conclusions outside of this particular selected sampling. However, the study does provide a useful framework for future research in this area. Supplemental data for this article is available online at https://doi.org/10.1080/03610470.2021.1980677.