Sucrose Concentration and Fermentation Temperature Impact the Sensory Characteristics and Liking of Kombucha - Data

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Authors

Gil Cohen, University of Massachusetts AmherstFollow
David A. Sela, University of Massachusetts AmherstFollow
Alissa A. Nolden, University of Massachusetts AmherstFollow

Author ORCID Identifier

Cohen: https://orcid.org/0009-0007-8270-6451

Publication Date

Summer 8-19-2023

Keywords

fermentation, titratable acidity, fermented tea, sensory analysis, physical analysis

Disciplines

Food Science

Description

In this data set we can see the pH, brix, and titratable acidity measurements in triplicate, as well as the sensory study data. The kombucha batches were combined prior to sensory testing and measured for their combined titratable acidity as well.

DOI

https://doi.org/10.7275/2aeh-h277

Recommended Citation

Cohen, G.; Sela, D.A.; Nolden, A.A. Sucrose Concentration and Fermentation Temperature Impact the Sensory Characteristics and Liking of Kombucha. Foods 2023, 12, 3116. https://doi.org/10.3390/foods12163116