Cohen Gil, Sela David A, Nolden Alissa A
Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA.
Department of Nutrition, University of Massachusetts Amherst, Amherst, MA 01003, USA.
Foods. 2023 Aug 19;12(16):3116. doi: 10.3390/foods12163116.
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 ( = 111) evaluated the kombucha for sensory attributes and overall liking. The fermentation temperature resulted in significant differences in titratable acidity, with higher temperatures producing more organic acids, resulting in higher astringency, and suppressed sweetness. The lower fermentation was reported as significantly more liked, with no difference in liking between the 7.5% and 10% sucrose kombucha samples. Fermentation temperature had the greatest impact on the sensory profile rather than sucrose concentration, which had a greater effect on the fermentation rate and production organic acids.
康普茶是一种因其益生菌和功能特性而被饮用的发酵茶饮料。它具有独特的感官特征，由茶多酚和发酵产物（包括有机酸）的特性驱动。发酵温度和蔗糖含量会影响发酵过程和有机酸的产生；然而，人们对它们对感官特征和消费者接受度的影响了解较少。因此，我们旨在研究蔗糖浓度和发酵温度对感官属性和喜好度的影响。在本研究中，康普茶在三种不同蔗糖浓度下发酵，并在两个温度下发酵11天。通过pH值、糖度和可滴定酸度监测发酵过程，消费者（n = 111）对康普茶的感官属性和总体喜好度进行评价。发酵温度导致可滴定酸度存在显著差异，较高温度产生更多有机酸，导致更高的涩味，并抑制甜味。较低温度发酵的康普茶被报告为明显更受喜爱，7.5%和10%蔗糖浓度的康普茶样品在喜好度上没有差异。发酵温度对感官特征的影响最大，而不是蔗糖浓度，蔗糖浓度对发酵速率和有机酸产生的影响更大。
