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

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dc.contributor.authorCohen, Gil
dc.contributor.authorSela, David
dc.contributor.authorNolden, Alissa A.
dc.contributor.departmentUniversity of Massachusetts Amherst
dc.contributor.departmentUniversity of Massachusetts Amherst
dc.contributor.departmentUMass Chan Medical School
dc.date2023-09-24T10:11:54.000
dc.date.accessioned2024-04-26T17:31:40Z
dc.date.available2023-08-31T00:00:00Z
dc.date.issued2023-01-01
dc.description<p>Accompanying data can be found here: <a href="https://scholarworks.umass.edu/data/172" title="https://scholarworks.umass.edu/data/172">https://scholarworks.umass.edu/data/172</a></p>
dc.description.abstractKombucha 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 (n = 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.
dc.identifier.doihttps://doi.org/10.3390/foods12163116
dc.identifier.orcidCohen: https://orcid.org/0009-0007-8270-6451; Sela: https://orcid.org/0000-0002-3354-7470; Nolden: https://orcid.org/0000-0001-9525-5580
dc.identifier.urihttps://hdl.handle.net/20.500.14394/29631
dc.relation.ispartofFoods
dc.relation.urlhttps://scholarworks.umass.edu/cgi/viewcontent.cgi?article=1072&amp;context=foodsci_faculty_pubs&amp;unstamped=1
dc.rightsUMass Amherst Open Access Policy
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.source.issue16
dc.source.issue12
dc.source.statuspublished
dc.subjectfermentation
dc.subjecttitratable acidity
dc.subjectfermented tea
dc.subjectsensory analysis
dc.subjectphsyical analysis
dc.titleSucrose Concentration and Fermentation Temperature Impact the Sensory Characteristics and Liking of Kombucha
dc.typearticle
dc.typearticle
digcom.contributor.authorCohen, Gil
digcom.contributor.authorisAuthorOfPublication|email:davidsela@umass.edu|institution:University of Massachusetts Amherst|Sela, David
digcom.contributor.authorNolden, Alissa A.
digcom.date.embargo2023-08-31T00:00:00-07:00
digcom.identifierfoodsci_faculty_pubs/72
digcom.identifier.contextkey36000689
digcom.identifier.submissionpathfoodsci_faculty_pubs/72
dspace.entity.typePublication
relation.isAuthorOfPublication46d5d02f-51c4-436d-ab3e-7c6790a55fef
relation.isAuthorOfPublication.latestForDiscovery46d5d02f-51c4-436d-ab3e-7c6790a55fef
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