From Conventional to Craft Beer: Perception, Source, and Production of Beer Color—A Systematic Review and Bibliometric Analysis
Nélio Jacinto Manuel Ualema, Lucely Nogueira dos Santos, Stanislau Bogusz, Nelson Rosa Ferreira
Foods
Abstract
Beer is a popular beverage consumed globally, and studies have emphasized the benefits of moderate consumption as well as its sensory effects on consumers. Color is a crucial sensory attribute, being the first aspect a consumer notices when assessing a beer's quality. This review seeks to offer detailed insights into how brewing methods, raw materials, and the chemical diversity of beer influence the production of beer color. The chemical mechanisms responsible for color development and how consumers and color systems perceive the color of beer were assessed. A systematic review following the PRISMA methodology, coupled with a bibliometric analysis, was performed using (Rayyan 2022) and (VOSviewer 1.6.20) software to assess and evaluate the scientific research retrieved from the Web of Sci