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Access Type

Open Access Thesis

Document Type


Degree Program

Food Science

Degree Type

Master of Science (M.S.)

Year Degree Awarded


Month Degree Awarded



Kombucha 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.


First Advisor

David A. Sela

Second Advisor

Alissa A. Nolden

Included in

Food Science Commons