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

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dc.contributor.advisorDavid A. Sela
dc.contributor.advisorAlissa A. Nolden
dc.contributor.authorCohen, Gil
dc.contributor.departmentUniversity of Massachusetts Amherst
dc.contributor.departmentFood Science
dc.date2024-03-28T19:35:55.000
dc.date.accessioned2024-04-26T18:13:59Z
dc.date.available2024-04-26T18:13:59Z
dc.date.submittedSeptember
dc.date.submitted2023
dc.description.abstractKombucha is a fermented tea beverage consumed for its probiotics and functional properties and 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 the impact on the sensory profile and consumer acceptance. Thus, we aim 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=104) evaluated the kombucha for sensory attributes and overall liking. 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. Overall, sucrose concentration had less of an impact on overall liking, and the sensory profile and fermentation temperature, which drives the fermentation rate and production of organic acids, strongly influenced the sensory profile.
dc.description.degreeMaster of Science (M.S.)
dc.identifier.doihttps://doi.org/10.7275/35955950.0
dc.identifier.orcidhttps://orcid.org/0009-0007-8270-6451
dc.identifier.urihttps://hdl.handle.net/20.500.14394/33057
dc.relation.urlhttps://scholarworks.umass.edu/cgi/viewcontent.cgi?article=2429&context=masters_theses_2&unstamped=1
dc.source.statuspublished
dc.subjectkombucha
dc.subjectfermentation
dc.subjecttitratable acidity
dc.subjectfermented tea
dc.subjectflavor intensities
dc.subjectsucrose
dc.subjectFood Science
dc.titleSucrose Concentration and Fermentation Temperature Impact the Sensory Characteristics and Liking of Kombucha
dc.typeopenaccess
dc.typearticle
dc.typethesis
digcom.contributor.authorisAuthorOfPublication|email:gilcohen@umass.edu|institution:University of Massachusetts Amherst|Cohen, Gil
digcom.identifiermasters_theses_2/1364
digcom.identifier.contextkey35955950
digcom.identifier.submissionpathmasters_theses_2/1364
dspace.entity.typePublication
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