Foods, Journal Year: 2024, Volume and Issue: 13(3), P. 484 - 484

Published: Feb. 2, 2024

Kombucha is a fermented beverage traditionally made from the leaves of Camelia sinensis. The market has drastically expanded recently, and become more elaborated with new, healthy food materials flavors. Pruning harvesting during coffee production may generate tons that are discarded although they contain substantial amounts bioactive compounds, including those found in maté tea seeds. This study characterized changes volatilome, microbial, sensory profiles pure blended arabica leaf kombuchas between 3–9 days fermentation. Acceptance was also evaluated by consumers Rio de Janeiro (n = 103). Kombuchas (K) were prepared using black kombucha starter (BTKS) (10%), sucrose symbiotic culture Bacteria Yeasts (SCOBY) (2.5%), infusion (CL) or 50:50 blend toasted (CL-TM) at 2.5%. RATA test chosen for profile characterization. One hundred volatile organic compounds identified when all infusions samples considered. potential impact CL K CL-TM were: methyl salicylate, benzaldehyde, hexanal, nonanal, pentadecanal, phenylethyl-alcohol, cedrol, 3,5-octadien-2-one, β-damascenone, α-ionone, β-ionone, acetic acid, caproic octanoic nonanoic decanoic isovaleric linalool, (S)-dihydroactinidiolide, isoamyl alcohol, ethyl hexanoate, geranyl acetone. Aroma flavor descriptors higher intensities included fruity, peach, sweet, herbal, while additional mate notes. highest mean acceptance score given to on day 3 (6.6 6.4, respectively, nine-point scale). Arabica can be co-product similar fingerprinting tea, which explored elaboration potentially beverages industries.

Language: Английский