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Alcohol‐free beers have gained popularity in the last few decades because they provide a healthier alternative to alcoholic beers and can be more widely consumed. Consumers are becoming more aware of the benefits of reducing their alcohol consumption, and this has increased the sales of nonalcoholic alternatives. However, there are still many challenges for the brewing industry to produce an alcohol‐free beer that resembles the pleasant fruity flavor and overall sensory experience of regular beers. The aim of this review is to give a comprehensive overview of alcohol‐free beer focusing on aroma chemistry. The formation of the most important aroma compounds, such as Strecker aldehydes, higher alcohols, and esters, is reviewed, aiming to outline the gaps in current knowledge. The role of ethanol as a direct and indirect flavor‐active compound is examined separately. In parallel, the influence of the most common methods to reduce alcohol content, such as physical (dealcoholization) or biological, on the organoleptic characteristics and consumer perception of the final product, is discussed. [ABSTRACT FROM AUTHOR]

BACKGROUND: Phospholipids are an important precursor for the generation of carbonyl compounds that play a significant role in the characteristic aroma of deep‐fat fried foods. RESULTS: Phospholipids extracted from hen egg yolks were added into sunflower oil (2.0 g kg−1) and heated with or without chicken meat at 160 °C for 10 min, and then dynamic headspace extraction and gas chromatography–mass spectrometry were used to extract and analyse the volatiles. The results showed that the characteristic deep‐fat frying odorants, such as (E,E)‐2,4‐decadienal and (E,Z)‐2,4‐decadienal, as well as 1‐octen‐3‐one, (E)‐2‐nonenal, octanal, methional, dimethyl disulfide and alkylpyrazines, had increased by 3–65 times in the sunflower oil with added phospholipids, and increased up to six times in chicken meat that had been treated with phospholipids prior to heating. CONCLUSION: There is potential for the food industry to use low levels of phospholipids, particularly egg yolk phospholipids, to increase deep‐fat frying odorants in a wide range of deep‐fried products. © 2019 Society of Chemical Industry [ABSTRACT FROM AUTHOR]