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Author ORCID Identifier
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