Développement de nouveaux microbiotiques à haute valeur nutritionnelle et organoleptique

Since the sensorial profile is the cornerstone for the development of kombucha as a mass 11 market beverage, advanced analytical tools are needed to gain a better understanding of the aro-12 matic compounds¿ kinetics during the fermentation to control the sensory profiles of the drink. 13 The volatile organic compound (VOCs) kinetics were determined by stir bar sorptive extraction ¿ 14 gas chromatography ¿ mass spectrometry and odor-active compounds were considered to esti-15 mate consumer perception. A total of 87 VOCs were detected in kombucha during the fermenta-16 tion stages. The synthesis of phenethyl alcohol and isoamyl alcohol probably by Saccharomyces ge-17 nus principally, led to esters formation. Moreover, the terpene synthesis occurring at the begin-18 ning of fermentation (¿-3-carene, ¿-phellandrene, ¿-terpinene, m- and p-cymene) could be related 19 to yeast activity as well. Principal component analysis spotted classes that allowed the major vari-20 ability explanation, which are carboxylic acids, alcohols, and terpenes. The aromatic analysis ac-21 counted for 17 aroma-active compounds. These changes in the evolution of VOCs led to flavor 22 variations: from citrus-floral-sweet notes (geraniol and linalool domination), fermentation brought 23 intense citrus-herbal-lavender-bergamot notes (¿-farnesene). Finally, sweet-floral-bready-honey 24 notes dominated the kombucha flavor (2-phenylethanol). As this study allowed to estimate 25 kombucha sensory profiles, an insight for the development of new drinks by controlling fermenta-26 tion process was suggested. Such methodology should allow a better control and optimization of 27 their sensory profile, which could in turn lead to greater consumer acceptance.