Moccia Tobías, Antuña Carolina, Bruzone Clara, Burini Julieta Amalia, Libkind Diego, Alvarez Lucía Paula
Centro de Referencia en Levaduras y Tecnología Cervecera (CRELTEC), Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales (IPATEC), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Universidad Nacional del Comahue (UNCo) 8400, San Carlos de Bariloche, Río Negro, Argentina.
Int J Food Sci. 2024 Sep 9;2024:8677090. doi: 10.1155/2024/8677090. eCollection 2024.
Kombucha is an acidic beverage obtained through the fermentation of sweetened tea by bacteria and yeast. The kombucha market is relatively new and shows sustained growth. Given kombucha's inherent characteristics, compliance with regulations may be challenging. The aim of this study was to characterize the chemical and sensory diversity of commercial kombuchas in Argentina. Acetic acid was the predominant acid, while lactic and glucuronic acids were present in 70% and 50% of the kombuchas, respectively. Only 20% of the kombuchas met the ethanol limit, while all fell within the established pH range. Ninety percent had sugar concentrations exceeding the limit set by Argentinian Law. As assessed by a trained panel, drinkability was positively associated with sweetness and fruity tastes and negatively associated with astringency, bitterness, and off-flavors. This work represents the first comprehensive analysis of kombuchas in Argentina, revealing their variability and providing relevant insights for producers and consumers.
康普茶是一种通过细菌和酵母发酵甜茶而制成的酸性饮料。康普茶市场相对较新且呈现持续增长态势。鉴于康普茶的固有特性，遵守相关法规可能具有挑战性。本研究的目的是对阿根廷市售康普茶的化学和感官多样性进行表征。乙酸是主要的酸，而70%的康普茶中含有乳酸，50%的康普茶中含有葡萄糖醛酸。只有20%的康普茶符合乙醇限量标准，而所有样品的pH值均在规定范围内。90%的样品糖浓度超过了阿根廷法律规定的限值。经专业评审团评估，饮品的适口性与甜味和果味呈正相关，与涩味、苦味和异味呈负相关。这项工作是对阿根廷康普茶的首次全面分析，揭示了其变异性，并为生产商和消费者提供了相关见解。
