Kombucha tea is a fermented tea drink using Symbiotic Culture of Bacteria and Yeast (SCOBY), which is currently being widely produced and consumed because of its health benefits. Kombucha tea has a great opportunity on a global industrial scale, so it is necessary to monitor the production process. This paper uses system sensor gas array or eNose to distinguish volatiles delivered amid the maturation preparation and to think about the method stages using the linear discriminant analysis (LDA) strategy. The results obtained from LDA showed that the 1st to 6th day was the growth process of the SCOBY mushroom, while the 7th to 12th day was the ripening process of kombucha to be consumed. The stages of the kombucha fermentation process are classified using three classification methods, namely KNN, CART, and LDA. The results show the highest accuracy obtained by LDA, with an accuracy of 83.33%. These results can be agreed that eNose can be used as a measuring tool for monitoring the fermentation process and testing the quality of kombucha tea.