A preferred product achieves a target flavor profile of beef consomme.

The key odorants are essential to compose the flavor profile of the given product.

The resulting beverage has a higher pH, thus increasing the shelf life of beverages containing aspartame, as well as a flavor profile equivalent or better than convenional beverages sweetened with aspartame.

It has unexpectedly been found that a low alcohol or alcohol-free beverage, with a flavor profile very close to a beer of at least 4% (vol/vol) alcohol, can be produced by using Pichia kluyveri yeast strains.