ArticleFoods (Basel, Switzerland)2023
Characterization of Aroma Active Compound Production during Kombucha Fermentation: Towards the Control of Sensory Profiles.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed, 32 citations in OpenAlex.
- Kombucha-Derived Bacterial Cellulose for Active and Biodegradable Food Packaging: Production, Modification, Performance, and Current Challenges.Molecules (Basel, Switzerland) · 2026Review
- Effects of inoculation withFood chemistry: X · 2026Article
- Evaluating chromatographic techniques for the aroma profiling of kombucha.Analytical and bioanalytical chemistry · 2026Article
- Integrative metabolomic and transcriptomic analysis reveals the genetic basis of terpenoid-mediated aroma diversity in Ocimum species.Functional & integrative genomics · 2026Article
- Characterization of Free and Glycosidically Bound Volatile and Non-Volatile Components of Shiikuwasha (Foods (Basel, Switzerland) · 2024Article
- Microbiological, Functional, and Chemico-Physical Characterization of Artisanal Kombucha: An Interesting Reservoir of Microbial Diversity.Foods (Basel, Switzerland) · 2024Article
- Customized 16S-23S rDNA ITS Amplicon Metagenomics for Acetic Acid Bacteria Species Identification in Vinegars and Kombuchas.Microorganisms · 2024Article
- Analysis of aroma precursors in Jinmudan fresh tea leaves and dynamic change of fatty acid volatile during black tea processing.Food chemistry: X · 2024Article
- Multi-Strain Probiotics Enhance the Bioactivity of Cascara Kombucha during Microbial Composition-Controlled Fermentation.Preventive nutrition and food science · 2023Article
- Sucrose Concentration and Fermentation Temperature Impact the Sensory Characteristics and Liking of Kombucha.Foods (Basel, Switzerland) · 2023Article
- Unveiling the Aromas and Sensory Evaluation of Hakko Sobacha: A New Functional Non-Dairy Probiotic Fermented Drink.Molecules (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
7 authors at 1 institution in 1 country.
Funding
Abstract
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
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.