Very naively and also as not-a-chemist though I would think that just because that's how A drinks do it doesn't mean we can't achieve a NA drink with the same t

Very naively and also as not-a-chemist though I would think that just because that's how A drinks do it doesn't mean we can't achieve a NA drink with the same taste by a different mechanism? I can't really think of a great example, but crisp (US: chip) flavours sometimes seem recognisable despite the actual ingredients being a concoction of a few not-what-the-flavour-is things.