Beverages

20 pages, 627 KB

Open AccessReview

Childhood Obesity and Its Physiological Association with Sugar-Sweetened, Free-Sugar Juice, and Artificially Sweetened Beverages

by Meryem El Ouardi, Guillem Garcia-Llorens and Victoria Valls-Belles

Beverages 2025, 11(5), 137; https://doi.org/10.3390/beverages11050137 - 19 Sep 2025

Abstract

Childhood obesity represents a growing global public health crisis, strongly driven by the widespread consumption of sugar-sweetened beverages (SSBs) and, increasingly, artificially sweetened beverages (ASBs). SSB intake drives excessive calorie consumption, reduces satiety, and disrupts hormones, leading to metabolic dysfunction such as insulin [...] Read more.

Childhood obesity represents a growing global public health crisis, strongly driven by the widespread consumption of sugar-sweetened beverages (SSBs) and, increasingly, artificially sweetened beverages (ASBs). SSB intake drives excessive calorie consumption, reduces satiety, and disrupts hormones, leading to metabolic dysfunction such as insulin resistance and type 2 diabetes. Despite some regional declines, global consumption of SSBs remains high, with persistent socioeconomic disparities. Concurrently, ASBs, marketed as healthier alternatives, pose emerging metabolic and behavioral risks, such as gut microbiota disruption and altered appetite regulation, raising concerns about their long-term safety. Both beverage types displace nutritionally balanced food options in children’s diets and foster enduring preferences for sweetness, exacerbating poor dietary quality. Public health interventions targeting SSB reduction have demonstrated modest success; however, rising ASB use complicates prevention strategies. Effective mitigation of childhood obesity requires comprehensive approaches that emphasize reducing all sweetened beverage consumption, promoting water and whole-food hydration, and addressing the behavioral and environmental factors underlying unhealthy beverage choices to improve lifelong health outcomes. Full article

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25 pages, 1399 KB

Open AccessArticle

How Wine Reaches Consumers: Channel Relevance and a Typology of Multichannel Strategies

by Marc Dressler and Katharina Kleiner

Beverages 2025, 11(5), 136; https://doi.org/10.3390/beverages11050136 - 10 Sep 2025

Abstract

The beverage industry is undergoing a dynamic transition in terms of how and where consumers buy products. In an era of rapid digitalization and shifting consumer behaviors, this study investigates how Germany’s wine producers reach consumers and how the distribution landscape of German [...] Read more.

The beverage industry is undergoing a dynamic transition in terms of how and where consumers buy products. In an era of rapid digitalization and shifting consumer behaviors, this study investigates how Germany’s wine producers reach consumers and how the distribution landscape of German wine has transformed. A survey of more than 1000 German wine producers allowed us to explore multichannel strategies. Home-country distribution stands for 84% of the production, while export represents 16% of sales. Indirect sales via food retail safeguard a large portion of distribution, but direct sales to consumers matter in value-driven sales. The findings confirm the continued dominance of indirect retail, particularly food retail, while also highlighting a rebound in direct-to-consumer sales, value market approaches, and on-premises distribution. The results of this study contribute to closing data gaps by underlining that gastronomy has been re-established as a relevant distribution channel and that German wine has not profited from global growth in wine trading. Multichannel strategies are increasingly common, but they vary significantly in their depth and reach depending on different business models. We conducted a cluster analysis and identified three strategic groups: (1) consumer-centric, predominantly direct-to-consumer-oriented estates (63%); (2) industrial, multichannel producers with a strong presence in food retail and export (8%); and (3) hybrid operators balancing value and volume strategies (29%). This study contributes to the development of a more nuanced understanding of multichannel distribution in the wine sector and provides empirical insights into the strategic implications of firm heterogeneity. Full article

(This article belongs to the Section Wine, Spirits and Oenological Products)

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22 pages, 3244 KB

Open AccessArticle

Assessing the Potential of Distinctive Greek White Cultivars in Winemaking: Relationship Between Sensory Sorting Tasks and GC-MS Data

by Evangelia Anastasia Tsapou, George Ntourtoglou, Vassilis Dourtoglou and Elisabeth Koussissi

Beverages 2025, 11(5), 135; https://doi.org/10.3390/beverages11050135 - 10 Sep 2025

Abstract

This study explores the chemical and sensory differentiation of Greek white wines produced from five indigenous grape varieties—Savvatiano, Vidiano, Moschofilero, Assyrtiko, and Malagouzia—across diverse terroirs in Greece. A targeted analytical approach was employed to quantify 12 key volatile aroma compounds derived primarily from [...] Read more.

This study explores the chemical and sensory differentiation of Greek white wines produced from five indigenous grape varieties—Savvatiano, Vidiano, Moschofilero, Assyrtiko, and Malagouzia—across diverse terroirs in Greece. A targeted analytical approach was employed to quantify 12 key volatile aroma compounds derived primarily from amino acid metabolism and lipid degradation, using GC-MS and GC-FID. The selected volatiles, including isoamyl alcohol, phenylethyl alcohol, tyrosol, and hexanoic acid ethyl ester, were chosen for their sensory relevance and their biosynthetic linkage to nitrogenous precursors. Principal Component Analysis (PCA) of wines from the 2019 and 2020 vintages revealed clear varietal clustering, under standardized winemaking conditions. Malagouzia wines were characterized by rich and diverse volatile profiles, particularly long-chain fatty acids and esters, while Vidiano exhibited a consistently restrained aromatic expression. Sensory analysis using sorting and ultra-flash profiling confirmed the chemical clustering, with Moschofilero, Vidiano and Malagouzia wines forming distinct sensory groups. The findings demonstrate that key amino acid-derived volatiles can serve as biochemical markers of varietal typicity and support the use of volatile profiling as a tool for terroir-driven wine classification and quality assessment in Greek white wines. Full article

(This article belongs to the Special Issue Innovative Characterization of Alcoholic Beverages: Sensory, Chemical and Terroir Insights)

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27 pages, 2402 KB

Open AccessArticle

Sea Grape (Caulerpa racemosa) Kombucha: A Comprehensive Study of Metagenomic and Metabolomic Profiling, Its Molecular Mechanism of Action as an Antioxidative Agent, and the Impact of Fermentation Time

by Dian Aruni Kumalawati, Reza Sukma Dewi, Noor Rezky Fitriani, Scheirana Zahira Muchtar, Juan Leonardo, Nurpudji Astuti Taslim, Raffaele Romano, Antonello Santini and Fahrul Nurkolis

Beverages 2025, 11(5), 134; https://doi.org/10.3390/beverages11050134 - 5 Sep 2025

Cited by 1

Abstract

Sea grape kombucha has been known to exhibit high antioxidant activity due to its elevated total polyphenol content. This study aims to identify and characterize the active microbial community involved in the fermentation of kombucha using sea grapes (C. racemosa) as [...] Read more.

Sea grape kombucha has been known to exhibit high antioxidant activity due to its elevated total polyphenol content. This study aims to identify and characterize the active microbial community involved in the fermentation of kombucha using sea grapes (C. racemosa) as the primary substrate. Furthermore, it evaluates the effects of different Symbiotic Culture of Bacteria and Yeast (SCOBY) starter concentrations on the physicochemical properties and antioxidant activity of sea grape kombucha. Our results showed that the pH of the kombucha was higher after 7 days of fermentation compared to later time points. The microbial community was composed of 97.08% bacteria and 2.92% eukaryotes, divided into 10 phyla and 69 genera. The dominant genus in all samples was Komagataeibacter. Functional profiling based on 16S rRNA data revealed that metabolic functions accounted for 77.04% of predicted microbial activities during fermentation. The most enriched functional categories were carbohydrate metabolism (15.70%), cofactor and vitamin metabolism (15.54%), and amino acid metabolism (14.24%). At KEGG Level 3, amino acid-associated pathways, particularly alanine, aspartate, and glutamate metabolism (4.24%), were predominant. The fermentation process in sea grape kombucha is primarily driven by carbohydrate and amino acid metabolism, supported by energy-generating and cofactor biosynthesis pathways. Our findings indicate that different metabolic pathways lead to variations in kombucha components, and distinct fermentation stages result in different metabolic reactions. For instance, early fermentation stages (Day 7) are dominated by amino acid metabolism, whereas the late stages (Day 21) show increased activity in carbohydrate and sulfur metabolism. Metabolomic analysis revealed that increasing the SCOBY starter concentration significantly influenced pH, soluble solid content, vitamin C, tannin, and flavonoid content. These variations suggest that fermentation duration and microbial composition significantly influence the spectrum of bioactive metabolites, which synergistically provide functional benefits such as antimicrobial, antioxidant, and metabolic health-promoting activities. For example, sample K1 produced more fatty acids and simple sugar alcohols, sample K2 enriched complex lipid compounds and phytosterols, while sample K3 dominated the production of polyols and terpenoid compounds. Full article

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21 pages, 1341 KB

Open AccessArticle

Effects of Enzymatic Hydrolysis Combined with Ultrasonic Treatment on the Properties of an Apple Juice Enriched with Apple Bagasse

by Alina Manthei, Pedro Elez-Martínez, Olga Martín-Belloso and Robert Soliva-Fortuny

Beverages 2025, 11(5), 133; https://doi.org/10.3390/beverages11050133 - 4 Sep 2025

Abstract

The incorporation of apple bagasse (AB), a by-product of juice extraction, into apple juice can enhance its nutritional value while reducing food waste. This study investigated the effects of enzymatic hydrolysis (EH) and ultrasonic pre-treatment (US) on AB-enriched apple juice, focusing on its [...] Read more.

The incorporation of apple bagasse (AB), a by-product of juice extraction, into apple juice can enhance its nutritional value while reducing food waste. This study investigated the effects of enzymatic hydrolysis (EH) and ultrasonic pre-treatment (US) on AB-enriched apple juice, focusing on its physicochemical, functional, and health-promoting properties. Apple juice was fortified with AB (1.5%, 3%, 4.5%) and subjected to EH using a cellulase-pectinase mixture for different durations (2, 6, 24 h). Optimal EH conditions (2 h, 3% AB) were combined with US (400 W, 8 min). Key parameters were analyzed, including total phenolic content, antioxidant activity, and glycemic response, alongside sensory evaluation. EH reduced particle size (D₅₀), viscosity, and pH, while increasing GalA content, with effects intensifying over time. US further decreased D₅₀ by 25.4% and viscosity by 39.7% but had no impact on other properties. Juices with 3% and 4.5% AB had over twice the phenolic content and 2.5–3× higher antioxidant activity. They also exhibited a potential hypoglycemic effect, with enhanced in vitro glucose retardationand lower blood glucose levels in 10 individuals. In conclusion, AB-enriched apple juice, treated with US and EH, showed higher nutritional value while maintaining acceptable sensory properties. Full article

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16 pages, 449 KB

Open AccessArticle

Total Water Intake and Beverage Variety in Older Adults: A Cross-Sectional Study on Social Capital and Quality of Life in Greece

by Aleks Pepa, Olga Malisova, Ioanna Apostolaki, Emmanuella Magriplis, Chrysavgi Galanaki, Alexandros Chamos, Maria G. Grammatikopoulou and Maria Kapsokefalou

Beverages 2025, 11(5), 132; https://doi.org/10.3390/beverages11050132 - 4 Sep 2025

Abstract

Older adults face unique challenges related to hydration, particularly within the context of psychosocial determinants. This study aimed to examine the associations between total water intake (TWI), beverage variety, social capital, and health-related quality of life. We hypothesized that their ability to access, [...] Read more.

Older adults face unique challenges related to hydration, particularly within the context of psychosocial determinants. This study aimed to examine the associations between total water intake (TWI), beverage variety, social capital, and health-related quality of life. We hypothesized that their ability to access, purchase, prepare, and drink a variety of beverages towards optimal TWI is affected by their physical/mental health and social support. To test the hypothesis, a cross-sectional design was implemented. We evaluated TWI, social capital, and Health-Related Quality Of Life, using the Water Balance Questionnaire, Social Capital Questionnaire, and SF-36, respectively, in 890 free-living participants (49.6% male), aged >65 years, recruited in Metropolitan Athens and Crete, Greece. TWI, 80% from beverages, was 2.6 ± 0.7 L in men and 2.4 ± 0.8 L in women and was associated with beverage variety (4.1 ± 1.0 in men, 3.9 ± 1.1 in women). Social capital, mental health, and variety of beverages were significant predictors of TWI; for each increased unit of the aforementioned predictors, TWI increased to 9.1, 6.8, and 183.5 mL, respectively. Spatial and gender differences were observed in social capital score and its components and in Health-Related Quality Of Life and its components, thus reflecting differences in social support and in functional health, plausibly linked to barriers/enablers to TWI. These findings highlight the potential importance of addressing psychosocial factors to support hydration in older adults. Full article

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16 pages, 1332 KB

Open AccessFeature PaperReview

Neuroprotective Effects of Wine Polyphenols in Alzheimer’s and Parkinson’s Diseases: A Review of Risks and Benefits

by Aleksandra Zięba, Aleksandra Wiśniowska, Patrycja Bronowicka-Adamska, Beata Kuśnierz-Cabala, Paweł Zagrodzki and Malgorzata Tyszka-Czochara

Beverages 2025, 11(5), 131; https://doi.org/10.3390/beverages11050131 - 2 Sep 2025

Abstract

Neurodegenerative diseases are characterized by the irreversible and progressive loss of nerve cell function, leading to gradual cognitive decline. These diseases often result in a deterioration in quality of life and a shortened lifespan. The most common neurodegenerative diseases in humans are Alzheimer’s, [...] Read more.

Neurodegenerative diseases are characterized by the irreversible and progressive loss of nerve cell function, leading to gradual cognitive decline. These diseases often result in a deterioration in quality of life and a shortened lifespan. The most common neurodegenerative diseases in humans are Alzheimer’s, Parkinson’s, and amyotrophic lateral sclerosis. The recent growing interest is due to the increasing incidence of these diseases and the lack of effective therapeutic methods that could prevent them. However, bioactive compounds contained in foods and beverages have been found to play a significant role in this respect. In particular, a growing body of reports suggests the inverse relationship between wine consumption and the development of such diseases. The main components of wine include ethyl alcohol and polyphenolic compounds (obviously, on a different scale). Wine polyphenols exhibit antioxidant and anti-inflammatory effects. Some of them may cross the blood–brain barrier and then affect the functioning of neurons and other cells. Such activity is considered to be an important factor in the prevention of neurodegenerative diseases related to inflammation, oxidative stress, and mitochondrial dysfunctions. The review presents the current knowledge on the impact of wine consumption and its components on the development of neurodegenerative diseases. Full article

(This article belongs to the Section Wine, Spirits and Oenological Products)

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20 pages, 4558 KB

Open AccessArticle

Characterization of Volatile Compounds in Traditional Mexican Cocoa-Based Beverages and Their Application in Flavored Milks

by Lucía Abadía-García, Edgar Ayala-Padilla, Pedro A. Vázquez-Landaverde, María del Carmen Cortez-Trejo and Silvia L. Amaya-Llano

Beverages 2025, 11(5), 130; https://doi.org/10.3390/beverages11050130 - 2 Sep 2025

Abstract

Traditional Mexican non-alcoholic, cocoa-based beverages are a relevant part of the gastronomy of the country. This study aimed to identify the volatile compound profile of three traditional beverages from Mexican gastronomy, including Pozol, Chilate, and Cacahuatole, and evaluate the acceptability of milks incorporating [...] Read more.

Traditional Mexican non-alcoholic, cocoa-based beverages are a relevant part of the gastronomy of the country. This study aimed to identify the volatile compound profile of three traditional beverages from Mexican gastronomy, including Pozol, Chilate, and Cacahuatole, and evaluate the acceptability of milks incorporating their traditional flavors. Chemical composition was determined, and volatile compounds were analyzed using gas chromatography–mass spectrometry (GC-MS). The results showed the Mexican beverages are rich in carbohydrates (70.3–78.2% d.b.), proteins (9.3–16% d.b.), and fat (8.8–11.7% d.b.) due to corn, rice, broad beans, and cocoa ingredients. GC revealed volatile profiles, with Pozol containing 148, Chilate 104, and Cacahuatole 109 compounds, mainly terpenes, pyrazines, aldehydes, and phenolics. Nixtamalization, cocoa roasting, and ingredient variations influenced the volatile composition and sensory attributes. Multivariate analysis distinguished the beverages based on their volatile composition, revealing ingredient-dependent variations. Artificial flavors replicating these profiles were developed and incorporated into milks, which were evaluated by a trained sensory panel using the Check-All-That-Apply (CATA) method. Sensory analysis confirmed that key aromatic compounds contributed to flavor perception. This work identified for the first time the volatile compounds of traditional Mexican cocoa-based beverages, namely, Pozol, Chilate, and Cacahuatole, and provides insight into the role of traditional preparation methods in the development of flavor profiles. On the other hand, this study highlights the potential for incorporating traditional Mexican beverage flavors into commercial milk for novel product development. Full article

(This article belongs to the Special Issue New Insights into Artisanal and Traditional Beverages)

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3 pages, 212 KB

Open AccessCorrection

Correction: Abdi et al. Formulation Design and Functional Characterization of a Novel Fermented Beverage with Antioxidant, Anti-Inflammatory and Antibacterial Properties. Beverages 2025, 11, 27

by Ameni Abdi, Emna Gatri, Pasquale Filannino, Sana M’Hir and Lamia Ayed

Beverages 2025, 11(5), 129; https://doi.org/10.3390/beverages11050129 - 2 Sep 2025

Abstract

In the original publication [...] Full article

18 pages, 378 KB

Open AccessArticle

Assessment of Sour Taste Quality and Its Relationship with Chemical Parameters in White Wine: A Case of Koshu Wine

by Fumie Watanabe-Saito, Anna Suzudo, Masashi Hisamoto and Tohru Okuda

Beverages 2025, 11(5), 128; https://doi.org/10.3390/beverages11050128 - 1 Sep 2025

Abstract

This study aimed to clarify the sensory characteristics of Koshu wine, which is the most popular white wine produced in Japan, by identifying descriptive terms for sour taste, a primary aspect of wine flavor. A sensory evaluation generated 56 terms related to sour [...] Read more.

This study aimed to clarify the sensory characteristics of Koshu wine, which is the most popular white wine produced in Japan, by identifying descriptive terms for sour taste, a primary aspect of wine flavor. A sensory evaluation generated 56 terms related to sour taste quality. Some terms were categorized on the basis of the timing of perception— immediately after sipping, holding in the mouth, and after swallowing—while others were classified as expressing “temporal change”, “overall impression terms”, or “metaphorical terms”. From these, 12 terms—“fresh”, “stand out”, “sharp”, “soft”, “round”, “gentle”, “bright”, “duration”, “crisp”, “intensity”, “mild”, and “calm”—were selected, with definitions and reference standards (materials or examples that represent each characteristic) established. A trained sensory panel evaluated 16 Koshu wines, revealing significant differences in all sour taste quality terms except “duration”. The evaluation of “duration” may require improvement. Correlation analysis indicated that pH was strongly associated with “sharp” sour taste immediately after sipping, while titratable acidity and pH correlated with “round” and “gentle” sour taste when the wine was held in the mouth. Total acidity was linked to the duration of sour taste. Applying the sour taste quality terms determined from this study will enable the quantification of the sour taste quality of wines. Full article

(This article belongs to the Section Wine, Spirits and Oenological Products)

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20 pages, 766 KB

Open AccessArticle

Elderly People’s Evaluation and Understanding of Vegetable Beverages Based on Brazil Nuts (Betholletia excelsa)

by Victor Jonas da Rocha Esperança, Isabelle Paes Leme de Castro, Cinthia de Carvalho Couto, Aline Vieira de Matos Macedo, Daniela de Grandi Castro Freitas de Sá, Janine Passos Lima and Otniel Freitas-Silva

Beverages 2025, 11(5), 127; https://doi.org/10.3390/beverages11050127 - 1 Sep 2025

Abstract

Plant-based beverages are a viable alternative for elderly consumers because of their practicality and sustainable appeal. The use of Brazil nuts for these beverages is relevant because of the added value given to the country’s agrobiodiversity and the nuts’ nutritional quality, including their [...] Read more.

Plant-based beverages are a viable alternative for elderly consumers because of their practicality and sustainable appeal. The use of Brazil nuts for these beverages is relevant because of the added value given to the country’s agrobiodiversity and the nuts’ nutritional quality, including their high selenium content. This study aimed for the understanding and acceptance by elderly people of a vegetable beverage made from Brazil nuts and fruit. The investigation was divided into two parts: (1) development and sensory analysis of Brazil nut beverages, and (2) consumers’ perception, choice, and influencing factors for these beverages. In the first stage, four beverages were formulated with different fruit pulps. A total of 100 elderly individuals (>60 years; 69% female) evaluated the sensory acceptance and purchase intention of the beverages. In the second stage, an online questionnaire was applied to 220 elderly individuals (>60 years-old; 52.7% female), which consisted of a choice test of nut beverage packages, a food neophobia scale, and questions about vegetable beverage consumption. The study showed that the selenium claim was one of the most relevant factors in the choice, demonstrating that using Brazil nuts can boost beverage purchases. Further tests are still needed to improve the attributes, such as sweet taste and appearance. Despite this, the blend of Brazil nuts with fruits positively influenced the choice and acceptance of these products by elderly individuals. Full article

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18 pages, 492 KB

Open AccessReview

Consumer Psychology in Functional Beverages: From Nutritional Awareness to Habit Formation

by Tariq A. Alalwan

Beverages 2025, 11(5), 126; https://doi.org/10.3390/beverages11050126 - 1 Sep 2025

Abstract

The functional beverage sector has experienced a remarkable transformation driven by evolving consumer decision-making patterns emphasizing therapeutic benefits alongside taste preferences. This comprehensive narrative review investigates how consumer psychology, neurobiological processes, and scientific product development converge through a hierarchical framework illustrating their dynamic [...] Read more.

The functional beverage sector has experienced a remarkable transformation driven by evolving consumer decision-making patterns emphasizing therapeutic benefits alongside taste preferences. This comprehensive narrative review investigates how consumer psychology, neurobiological processes, and scientific product development converge through a hierarchical framework illustrating their dynamic interactions. Today’s consumers exhibit unprecedented sophistication when assessing bioactive ingredients, conducting independent research using scientific databases rather than relying on conventional marketing. Our analysis explores mechanisms underlying habit development, behavioral adaptation, and social proof factors driving functional beverage integration into daily routines. We trace evolution from broad-spectrum wellness drinks toward personalized nutrition solutions, recognizing individual metabolic requirements, with consumers viewing these products as preventive health investments requiring evidence-based validation. Key findings underscore the importance of clinically validated formulations at therapeutic dosages, nutritional transparency, and understanding consumer psychology for fostering lasting consumption behaviors driven by cost–benefit analysis. Results indicate future innovations must merge sophisticated bioactive delivery technologies with insights into consumer information-seeking patterns, social validation processes, and evidence-driven decision-making mechanisms. Full article

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55 pages, 2972 KB

Open AccessFeature PaperReview

The Impact of Brewing Methods on the Quality of a Cup of Coffee

by Alessandro Genovese, Nicola Caporaso and Antonietta Baiano

Beverages 2025, 11(5), 125; https://doi.org/10.3390/beverages11050125 - 25 Aug 2025

Abstract

A comprehensive overview is provided on factors and processes influencing the final quality of a cup of coffee, with an emphasis on the brewing method’s central role. Coffee quality assessment, both at the bean and cup level, combines objective parameters (color, moisture, bean [...] Read more.

A comprehensive overview is provided on factors and processes influencing the final quality of a cup of coffee, with an emphasis on the brewing method’s central role. Coffee quality assessment, both at the bean and cup level, combines objective parameters (color, moisture, bean defects, density) with a notable degree of subjectivity, as consumer sensory perception is ultimately decisive. The brewing technique is described as a critical determinant of the final chemical, physical, and sensory attributes. Key parameters such as aroma profile, pH, titratable acidity, total and filtered solids, lipid and fatty acid content, viscosity, foam (crema), and colorimetric indices are detailed as essential metrics in coffee quality evaluation. Roasting creates most of coffee’s key aroma compounds. The brewing method further shapes the extraction of both volatile and other bioactive compounds like caffeine, chlorogenic acids, and lipids. Brewing methods significantly affect acidity, “body,” and crema stability, while water quality, temperature, and pressure are shown to impact extraction results and sensory properties. Attention is paid to how methods such as Espresso, filter, French press, and cold brew yield distinct physicochemical and sensory profiles in the cup. Overall, the review highlights the multifaceted nature of coffee cup quality and the interplay between raw material, processing, and preparation, ultimately shaping the coffee sensory experience and market value. Full article

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14 pages, 772 KB

Open AccessArticle

Development and Validation of a Fast UHPLC–HRMS Method for the Analysis of Amino Acids and Biogenic Amines in Fermented Beverages

by Simone Delaiti, Roberto Larcher, Stefano Pedò and Tiziana Nardin

Beverages 2025, 11(5), 124; https://doi.org/10.3390/beverages11050124 - 22 Aug 2025

Abstract

Considering the importance of free amino acids (FAAs) and biogenic amines (BAs) in the production of fermented beverages (FB), the interest in the quantification of these compounds has been growing. So far, most of the analytical methods developed entail a derivatization step. While [...] Read more.

Considering the importance of free amino acids (FAAs) and biogenic amines (BAs) in the production of fermented beverages (FB), the interest in the quantification of these compounds has been growing. So far, most of the analytical methods developed entail a derivatization step. While this technique allows for the detection of several compounds, it is often associated with scarce accuracy and poor resolution. To counteract the drawbacks, in this study, we aimed to develop a fast, simple, and effective method that combines the use of ultra-high-performance liquid chromatography (UHPLC) and high-resolution mass spectrometry (HRMS) to quantify underivatized FAAs and BAs in FBs. The method was successfully developed and validated: it allowed for the accurate and precise quantification of 20 FAAs—including leucine and isoleucine—and 12 BAs in just 12 min. Its applicability was demonstrated on commercial samples of wines, beers, ciders, saké, and vinegars. Full article

(This article belongs to the Section Beverage Technology Fermentation and Microbiology)

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15 pages, 361 KB

Open AccessArticle

Caffeine Consumption and Risk Assessment Among Adults in Saudi Arabia: A Cross-Sectional Study

by Lulu A. Almutairi, Abdullah A. Alsayari and Amani S. Alqahtani

Beverages 2025, 11(4), 123; https://doi.org/10.3390/beverages11040123 - 21 Aug 2025

Abstract

Background/Objectives: This study aimed to assess the consumption of caffeinated beverages and the associated caffeine intake among Saudi adults, alongside a quantitative risk assessment using the hazard quotient (HQ) approach. Methods: A cross-sectional study was conducted, utilizing a validated Arabic Beverage Frequency Questionnaire [...] Read more.

Background/Objectives: This study aimed to assess the consumption of caffeinated beverages and the associated caffeine intake among Saudi adults, alongside a quantitative risk assessment using the hazard quotient (HQ) approach. Methods: A cross-sectional study was conducted, utilizing a validated Arabic Beverage Frequency Questionnaire to collect data on beverage consumption patterns. The participants reported the type, frequency, and quantity of caffeinated beverages consumed. We also calculated caffeine intake and assessed the associated health risks. Data were collected from 4367 participants across 13 regions in Saudi Arabia. Results: This study involved adult participants (18–65 years), with 45% females and 55% males. The mean age of the participants is 35 years. The participants reported the type, frequency, and quantity of caffeinated beverages consumed through a self-reported online survey. The most commonly consumed caffeinated beverages were Saudi coffee (79%), soft drinks (75%), and sweetened tea (69.3%). The highest consumption was observed in the 30–44 age group. The mean daily caffeine intake was 131 ± 1.4 mg/day (145 ± 2.3 mg/day for males, 120 ± 1.8 mg/day for females). Although female participants consumed more beverages, male participants had higher caffeine intake (p = 0.000). The mean HQ for caffeine exposure was 0.32, with a 95th percentile of 0.33, indicating no significant risk. Pregnant and lactating women’s caffeine intake also remained within safe limits. Conclusions: The average caffeine intake among Saudis is below 400 mg/day, suggesting no immediate health concerns. However, public health initiatives should focus on educating specific population groups about the safe limits of caffeine consumption. Full article

(This article belongs to the Section Tea, Coffee, Water, and Other Non-Alcoholic Beverages)

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14 pages, 1367 KB

Open AccessArticle

Understanding the Sensory Influences of Oak in the Production of Smoke-Affected Wines: A Case Study with Cabernet Sauvignon

by Jenna A. Fryer and Elizabeth Tomasino

Beverages 2025, 11(4), 122; https://doi.org/10.3390/beverages11040122 - 21 Aug 2025

Abstract

Wines produced from grapes exposed to wildfire smoke exhibit smoke-related flavors, such as smoky, burnt, and an ashy finish. While grapes are impacted on the vine, winemaking strategies can influence the perception of smoke-related properties in the resulting wine. This case study evaluated [...] Read more.

Wines produced from grapes exposed to wildfire smoke exhibit smoke-related flavors, such as smoky, burnt, and an ashy finish. While grapes are impacted on the vine, winemaking strategies can influence the perception of smoke-related properties in the resulting wine. This case study evaluated eight smoke-affected wines across three vintages from commercial production to assess how oak influences smoke-related flavors. Each vintage explored a different usage of oak, including oak origin, oak chips with carbon fining, and potential carryover of flavors through reused barrels. Wines were assessed using descriptive analysis, with intensity ratings collected for seven attributes representing smoke-related and typical wine flavors. Results showed that American oak reduced the perception of smoke-related flavors compared to French oak. The use of oak chips, both alone and with carbon fining, did not improve the flavor profile. This suggests that combining treatments should be approached with caution, especially when strategies target smoke taint mitigation through different mechanisms. Sensory results also indicated no evidence of smoke flavor carryover from using barrels that previously held smoke-affected wine. Overall, this work showed that oak can influence sensory profile of smoke-affected wines and consideration of different wine production practices can be beneficial when faced with a smoke-impacted vintage. Full article

(This article belongs to the Section Sensory Analysis of Beverages)

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14 pages, 1236 KB

Open AccessArticle

Physicochemical Properties and Antioxidant Profile of a Fermented Dairy Beverage Enriched with Coffee By-Products

by Maria Alexandraki, Ioannis Maisoglou, Michalis Koureas, Vasiliki Kossyva, Anastasia Tzereme, Ermioni Meleti, Mariastela Vrontaki, Vasileios Manouras, Lamprini Dimitriou, Eleni Malissiova and Athanasios Manouras

Beverages 2025, 11(4), 121; https://doi.org/10.3390/beverages11040121 - 20 Aug 2025

Abstract

Functional beverages are increasingly sought as components of a healthy diet, and goat milk offers a nutritious base with unique sensory attributes. This study aimed to develop a novel fermented goat milk beverage enriched with spent coffee grounds (SCG) extract, utilizing SCG’s high [...] Read more.

Functional beverages are increasingly sought as components of a healthy diet, and goat milk offers a nutritious base with unique sensory attributes. This study aimed to develop a novel fermented goat milk beverage enriched with spent coffee grounds (SCG) extract, utilizing SCG’s high natural antioxidant content to improve nutritional and functional properties. SCG was extracted via aqueous solid–liquid extraction and lyophilized; its extract was incorporated into goat milk–fructose blends at 0%, 1%, and 2% (w/v). Analyses included physicochemical characterization (pH, acidity, fat, and protein), total phenolic content, and antioxidant capacity via DPPH assay, alongside consumer sensory evaluation for acceptance and purchase intent. Results demonstrated that higher SCG extract levels significantly increased pH, phenolic concentrations, and radical scavenging activity while reducing titratable acidity. The 2% SCG formulation achieved the highest overall, taste, and aftertaste acceptance and purchase intention. These findings suggest that SCG-enriched goat dairy beverages are feasible functional foods with enhanced antioxidant properties and consumer appeal, promoting valorization of coffee by-products. Full article

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13 pages, 476 KB

Open AccessArticle

A Rising Tide of Green: Unpacking Predictors of New Zealand Consumers’ Willingness to Drink, Pay a Price Premium, and Promote Micro-Algae-Based Beverages

by Meike Rombach and David L Dean

Beverages 2025, 11(4), 120; https://doi.org/10.3390/beverages11040120 - 20 Aug 2025

Abstract

In Australasian countries such as New Zealand, algae consumption is gaining in popularity within consumer markets. Beverages containing macro-algae, like kelp, and those containing micro-algae, such as spirulina, are considered novel products. While consumer preferences for algae-based products are well explored, less attention [...] Read more.

In Australasian countries such as New Zealand, algae consumption is gaining in popularity within consumer markets. Beverages containing macro-algae, like kelp, and those containing micro-algae, such as spirulina, are considered novel products. While consumer preferences for algae-based products are well explored, less attention has been given to beverages, despite their importance for consumers, specifically those interested in health and well-being. The present study is dedicated to this research gap and investigates the key factors driving and hindering New Zealand consumers’ willingness to drink, pay a price premium, and spread word of mouth about micro-algae-based beverages, such as tea, smoothies, and cuppa soups. Theoretically, the present study is grounded in a seminal Australasian driver and barrier model of seaweed consumption. The current research design both confirms and extends the consumer behaviours previously examined. An online consumer study was distributed and collected via an opt-in panel provider, resulting in 437 responses. Consumers mirroring the NZ population in age, gender, and household income were the target sample, and descriptive statistics and a quantitative analysis via a partial least squares structural analysis served as the methodological foundation for the study. Food neophilia and involvement with algae were significant drivers for all three behavioural intentions investigated. Food neophobia was a significant inhibitor to the willingness to drink but not significantly related to the willingness to pay a price premium or spread word of mouth. Consumer perceptions of product attributes were a significant driver of New Zealand consumers’ willingness to spread word of mouth. The study provides best practice recommendations for marketers in Australasian beverage industries. In terms of its theoretical merit, two aspects stand out. Micro-algae beverages are an emerging beverage product category in Australasian markets, requiring wider exploration and complementary consumer research dedicated to algae-based food items. The focus on food neophobia and neophilia is original, as it helps to understand the barriers and drivers essential to beverages. In contrast to food items, beverages cannot hide novel ingredients such as micro-algae, making them simultaneously more appealing to food neophilic consumers and extremely challenging to food neophobic consumers. Full article

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Open AccessArticle

Chemical and Sensory Characterization of Carob Spirits According to Different Distillation Systems

by Clara López-Colom, Julio Andazola, Carles Bargalló-Guinjoan, Juan José Rodríguez-Bencomo and Francisco López

Beverages 2025, 11(4), 119; https://doi.org/10.3390/beverages11040119 - 15 Aug 2025

Abstract

Carob is the legume of the carob tree (Ceratonia siliqua L.), which is cultivated in many parts of the Mediterranean area. It is mainly used as animal feed and in the formulations of human foods. Due to the high concentration of sugars [...] Read more.

Carob is the legume of the carob tree (Ceratonia siliqua L.), which is cultivated in many parts of the Mediterranean area. It is mainly used as animal feed and in the formulations of human foods. Due to the high concentration of sugars in carob pods, this fruit could be used as a raw material to produce distillates. In this study, the effect of the distillation system (Charantais alembic versus Charantais alembic with column) on the chemical and sensory characteristics, as well as on the ethanol yield of carob spirits, was analyzed. The ethanol recovery using Charantais alembic was 74.9%, and for Charantais alembic with column, it was 85.8%. Regarding the chemical composition, esters, furanic compounds, and alcohols were the most abundant compounds in the distillates. Principal component analysis was used to identify the different distillate fractions, first distillations, and residues. Nevertheless, the corresponding distillate fractions for both distillation systems were plotted near to each other due to the similar concentration of the volatile compounds. The spirits obtained from both distillation systems were not differentiated by organoleptic triangular and two-alternative forced-choice (2-AFC) tests according to the results of the semi-trained and professional panels. Both spirits were sensorial characterized as floral, fruity, and alcoholic. Full article

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