Kombuchas from black tea, green tea, and yerba-mate decocts: Perceived sensory map, emotions, and physicochemical parameters

Dartora, Bruna; Crepalde, Ludmylla Tamara; Hickert, Lilian Raquel; Fabricio, Mariana Fensterseifer; Ayub, Marco Antônio Zachia; Veras, Flávio Fonseca; Brandelli, Adriano; Perez, Karla Joseane; Sant’Anna, Voltaire

doi:10.1016/j.ijgfs.2023.100789

Cited by 9 publications

(4 citation statements)

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“…No study using coffee leaf tea as a substrate for kombucha production was found for comparison with the present results. However, a study from the South of Brazil by Dartora et al [118] conducted a sensory analysis of black tea, green tea, and green maté kombucha prepared with 5% (w/v) sugar, 0.5% (w/v) green maté and a SCOBY composed mainly by Brettanomyces bruxellensis and Komagaeitabacter rhaeticus as the major yeast and bacteria, respectively. Green maté kombucha presented a higher acceptance mean score (6.2) than black tea (5.8) or green tea (5.7) kombuchas.…”

Section: Acceptance Testmentioning

confidence: 99%

“…Assessors also expressed good feelings and sensations with emojis for green maté, while for black and green tea kombucha, the emojis were used to express negative feelings. It is worth noting that green maté is largely consumed in the South region of Brazil [118].…”

Section: Acceptance Testmentioning

confidence: 99%

“…Considering that the Brazilian consumers show preferences for sweeter beverages, especially among young consumers, d9 samples received low mean acceptance and purchase intent scores. Kombucha is a new beverage in Brazil, and understanding the consumers' and non-consumers' sensory perception toward the product brings essential information for the market to launch new products more accurately and assertively [118].…”

Section: Acceptance Testmentioning

confidence: 99%

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Volatilome, Microbial, and Sensory Profiles of Coffee Leaf and Coffee Leaf-Toasted Maté Kombuchas

Sales,

Cunha,

Ferreira

et al. 2024

Foods

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

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Section: Acceptance Testmentioning

confidence: 99%

Section: Acceptance Testmentioning

confidence: 99%

Section: Acceptance Testmentioning

confidence: 99%

See 1 more Smart Citation

Volatilome, Microbial, and Sensory Profiles of Coffee Leaf and Coffee Leaf-Toasted Maté Kombuchas

Sales,

Cunha,

Ferreira

et al. 2024

Foods

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show abstract

“…Moreover, substrates also affect the color of kombucha. Dartora et al (2023) reported that the kombucha prepared from green tea and yerba mate tea was lighter and less yellow than BK. Kombucha prepared from young Robusta coffee leaves had a lighter and more yellow color compared to CK in our study (Fibrianto et al, 2020).…”

Section: Btmentioning

confidence: 99%

Characterization of kombucha prepared from black tea and coffee leaves: A comparative analysis of physiochemical properties, bioactive components, and bioactivities

Huang,

Sun

et al. 2024

Journal of Food Science

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The utilization of coffee leaves in kombucha production has intrigued researchers; however, the lack of understanding regarding the characteristics of coffee leaf kombucha (CK) and its differentiation from black tea kombucha (BK) has impeded its application in the beverage industry. Therefore, this study aimed to characterize and compare the physiochemical properties, phytochemical compositions, antioxidant activity, and α‐glucosidase inhibitory ability of kombucha prepared from the leaves of Coffea arabica (CK) and black tea (Camellia sinensis, BK) and their extracts (CT and BT). After fermentation, pH and the contents of total sugars, reducing sugars, and free amino acids of BK and CK were decreased, whereas the levels of total acids and organic acids, such as gluconic, lactic, and acetic acid were increased. Notably, the concentration of vitamin C in CK was 48.9% higher than that in BK. HPLC analysis exhibited that 5‐caffeoylquinic acid in CT was significantly decreased by 48.0% in CK, whereas the levels of 3‐caffeoylquinic acid and 4‐caffeoylquinic acid were significantly increased after fermentation. The content of caffeine was significantly (p < 0.05) reduced by 9.5% and 22.0% in BK and CK, respectively, whereas the theobromine level was significantly increased in CK. Notably, CK has superior total phenolic and flavonoid contents and antioxidant activity than BK, whereas BK possesses higher α‐glucosidase inhibitory capacity. Electronic nose analysis demonstrated that sulfur‐containing organics were the main volatiles in both kombuchas, and fermentation significantly increased their levels. Our study indicates that coffee leaves are a promising resource for preparing kombucha.Practical ApplicationThis article investigates the differences in physicochemical properties, bioactive constituents, antioxidant activity, and α‐glucosidase inhibitory activity of kombucha preparation from black tea and coffee leaves. We have found that after fermentation BK had brighter soup color and higher α‐glucosidase inhibitory capacity, whereas CK had higher levels of total phenols, flavonoids, vitamin C, and antioxidants and lower contents of sugars. This study provides valuable information for the preparation of CK with high‐quality attributes and antioxidant activity.

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Impact of Kombucha Fermentation on the Flavor and Physicochemical Properties of Tea (Camellia sinensis) Flower Infusions

Wang,

Sun,

Huang

et al. 2024

Food Frontiers

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Tea (Camellia sinensis) flower is a nutritious and affordable raw material for beverages. However, the taste of infusions brewed directly from tea flowers with hot water is not very appealing. In the work, the effects of kombucha fermentation on the sensory quality and chemical profiles of tea flower infusions were investigated. During the 5‐day fermentation experiment, the samples fermented for 1 day exhibited the best overall flavor characteristics. The flavor of this sample was significantly improved, with a marked increase in sweet aromas and a noticeable enhancement of fruity, sweet, and sour tastes. PacBio sequencing revealed that four Komagataeibacter spp. (88.64%), Novacetimonas hansenii (7.09%), and Zygosaccharomyces bisporus (97.55%) were the dominant bacterial and fungal species in the used Kombucha. A total of 80 volatiles were detected in all samples, and relative odor activity value (ROAV) analysis showed that alpha‐ionone, linalool, beta‐ionone, decanal, and 1‐octen‐3‐ol were the major contributors to the aroma perception. The pH value and the contents of caffeine, total catechins, amino acids, and proteins decreased, while the contents of total soluble sugars and 21 compounds including sugar derivatives, organic acids, and cyclic adenosine monophosphate (c‐AMP) significantly increased. These results provided new insights into the development of tea flower‐based kombucha beverage.

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Kombuchas from black tea, green tea, and yerba-mate decocts: Perceived sensory map, emotions, and physicochemical parameters

Cited by 9 publications

References 59 publications

Volatilome, Microbial, and Sensory Profiles of Coffee Leaf and Coffee Leaf-Toasted Maté Kombuchas

Volatilome, Microbial, and Sensory Profiles of Coffee Leaf and Coffee Leaf-Toasted Maté Kombuchas

Characterization of kombucha prepared from black tea and coffee leaves: A comparative analysis of physiochemical properties, bioactive components, and bioactivities

Impact of Kombucha Fermentation on the Flavor and Physicochemical Properties of Tea (Camellia sinensis) Flower Infusions

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