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.
Frontiers in Bioscience-Elite,
Journal Year:
2024,
Volume and Issue:
16(1)
Published: March 11, 2024
Food
is
an
integral
part
of
our
civilization.
It
a
cultural
phenomenon
that,
while
having
evolved,
associated
with
societal
traditions
and
identity.
This
work
analyzes
studies
conducted
to
highlight
the
health
properties
most
common
ethnic
foods.
Although
these
foods
were
originally
created
from
need
preserve
perishable
produce,
presently,
we
know
that
fermentation
process
makes
them
nutritionally
more
complete.
The
basis
transformations
lies
in
vast
range
prokaryotic
eukaryotic
microorganisms
similar
small
biochemical
factories,
can
transform
initial
nutrients
into
metabolically
active
biomolecules
through
fermentation.
naturally
occurring
microbes
together
for
mutual
benefit,
environmental
conditions
enhance
or
inhibit
their
development.
Starting
selection
present
on
substrate,
attempt
select
suitable
species
obtain
fermented
food
best
nutritional
qualities
richest
nutraceuticals.
Microorganisms,
Journal Year:
2025,
Volume and Issue:
13(3), P. 477 - 477
Published: Feb. 21, 2025
Fruit
vinegar
is
a
beverage
derived
from
fruits
or
fruit
processing
by-products
through
microbial
fermentation.
This
possesses
distinctive
flavor
profile
and
contains
bioactive
compounds.
It
typically
produced
using
liquid
fermentation
technology.
As
consumer
demand
for
the
quality
of
has
increased,
precise
control
over
compounds
become
crucial
enhancing
products.
Vinegar
numerous
characteristic
compounds,
including
esters,
aldehydes,
alcohols,
organic
acids.
These
unique
flavors
primarily
result
accumulation
generated
by
different
raw
materials
microorganisms
during
Specifically,
yeast
acetobacter
promote
formation
distinct
facilitating
breakdown
carbohydrates,
amino
acids,
proteins
in
fruits,
as
well
redox
esterification
reactions
involving
alcohols.
paper
reviews
metabolic
pathways
acetic
acid
bacteria
discusses
key
volatile
that
influence
their
potential
relationships,
providing
theoretical
support
regulating
quality.