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In order to explore the effect of okra on the cloudy and flavor characteristics of wheat beer, fresh okra and dried okra were added separately into boiling wort. The beer without okra was used as control sample. Aroma characteristics were analyzed using gas chromatography (GC), high-performance liquid chromatography, headspace–solid-phase microextraction–GC–mass spectrometry (HS-SPME-GC-MS), and electronic nose. The results showed that okra addition significantly increased the turbidity and viscosity. Principal components analysis reflected that three beers were apart from each other. After adding okra, the higher alcohols decreased, while the esters increased. In conclusion, okra can be used to improve stability and aroma characteristics.

In order to explore the effect of okra on the cloudy and flavor characteristics of wheat beer, fresh okra and dried okra were added separately into boiling wort. The beer without okra was used as control sample. Aroma characteristics were analyzed using gas chromatography (GC), high-performance liquid chromatography, headspace-solid-phase microextraction-GC-mass spectrometry (HS-SPME-GC-MS), and electronic nose. The results showed that okra addition significantly increased the turbidity and viscosity. Principal components analysis reflected that three beers were apart from each other. After adding okra, the higher alcohols decreased, while the esters increased. In conclusion, okra can be used to improve stability and aroma characteristics. [ABSTRACT FROM AUTHOR]