ArticleFoods (Basel, Switzerland)2023
Sucrose Concentration and Fermentation Temperature Impact the Sensory Characteristics and Liking of Kombucha.
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 9 papers.
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Who cites it
9 citing papers in PubMed, 32 citations in OpenAlex.
- Changes in Short- and Medium-Chain Fatty Acids and Sugars During Kombucha Fermentation of Tea and Coffee Byproducts and Their Relation to Sourness.Foods (Basel, Switzerland) · 2026Article
- Effects of Fermentation Time and Temperature on the Physicochemical Quality of Kombucha.Foods (Basel, Switzerland) · 2026Article
- Unlocking the pharmaceutical potential of Kombucha: production, regulatory challenges and patents landscape.Food science and biotechnology · 2026Review
- Effect of Kombucha Exposure on Corrosion Resistance of MIM Orthodontic Brackets: Geometry-Electrochemistry Coupling and Oral Health Implications (MIM-316L vs. Commercial).Materials (Basel, Switzerland) · 2026Article
- Stevia-derived sweeteners in reduced-sugar foods: formulation strategies, sensory optimization, nutritional evidence, and safety perspectives.Frontiers in nutrition · 2026Review
- Initial Sugar Concentration on Sensory Characteristics of Raw Pu-Erh Tea Kombucha and Multi-Omics Analysis of the Fermentation Process Under Optimal Sugar Concentration.Foods (Basel, Switzerland) · 2025Article
- Consumers' Drivers of Perception and Preference of Fermented Food Products and Beverages: A Systematic Review.Foods (Basel, Switzerland) · 2025Review
- Comprehensive survey of kombucha microbial communities of diverse origins and fermentation practices.FEMS yeast research · 2025Article
- Plant-based probiotic foods: current state and future trends.Food science and biotechnology · 2024Review
Corrections and comments
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Authors and funding
3 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Kombucha is a fermented tea beverage consumed for its probiotics and functional properties. It has a unique sensory profile driven by the properties of tea polyphenols and fermentation products, including organic acids. Fermentation temperature and sucrose content affect the fermentation process and the production of organic acids; yet less is known about their impacts on the sensory profile and consumer acceptance. Thus, we aimed to examine the impact of sucrose concentration and fermentation temperature on sensory attributes and liking. For this study, kombucha tea was fermented at three different concentrations of sucrose and fermented at two temperatures for 11 days. Fermentation was monitored by pH, brix, and titratable acidity, and consumers (
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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.