Abstract :
[en] Since the sensorial profile is the cornerstone for the development of kombucha as a beverage
with mass market appeal, advanced analytical tools are needed to gain a better understanding of
the kinetics of aromatic compounds during the fermentation process to control the sensory profiles
of the drink. The kinetics of volatile organic compounds (VOCs) was determined using stir bar
sorptive extraction—gas chromatography—mass spectrometry, and odor-active compounds were
considered to estimate consumer perception. A total of 87 VOCs were detected in kombucha during
the fermentation stages. The synthesis of mainly phenethyl alcohol and isoamyl alcohol probably by
Saccharomyces genus led to ester formation. Moreover, the terpene synthesis occurring at the beginning
of fermentation (∆-3-carene, α-phellandrene, γ-terpinene, m- and p-cymene) could be related to yeast
activity as well. Principal component analysis identified classes that allowed the major variability
explanation, which are carboxylic acids, alcohols, and terpenes. The aromatic analysis accounted for
17 aroma-active compounds. These changes in the evolution of VOCs led to flavor variations: from
citrus-floral-sweet notes (geraniol and linalool domination), and fermentation brought intense citrusherbal-lavender-bergamot notes (α-farnesene). Finally, sweet-floral-bready-honey notes dominated
the kombucha flavor (2-phenylethanol). As this study allowed to estimate kombucha sensory profiles,
an insight for the development of new drinks by controlling the fermentation process was suggested.
Such a methodology should allow a better control and optimization of their sensory profile, which
could in turn lead to greater consumer acceptance.
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