Characterization of Aroma Active Compound Production during Kombucha Fermentation: Towards the Control of Sensory Profiles

Sarah Suffys; Gaëtan Richard; Clément Burgeon; Pierre-Yves Werrie; Eric Haubruge; Marie-Laure Fauconnier; Dorothée Goffin

doi:10.3390/foods12081657

journal article Open Access Apr 15, 2023

Characterization of Aroma Active Compound Production during Kombucha Fermentation: Towards the Control of Sensory Profiles

Sarah Suffys

Gaëtan Richard Clément Burgeon Pierre-Yves Werrie Eric Haubruge

Marie-Laure Fauconnier

Dorothée Goffin

Foods Vol. 12 No. 8 pp. 1657 · MDPI AG

View at Publisher Save 10.3390/foods12081657

Abstract

Since the sensorial profile is the cornerstone for the development of kombucha as a beverage with mass market appeal, advanced analytical tools are needed to gain a better understanding of the kinetics of aromatic compounds during the fermentation process to control the sensory profiles of the drink. The kinetics of volatile organic compounds (VOCs) was determined using stir bar sorptive extraction—gas chromatography—mass spectrometry, and odor-active compounds were considered to estimate consumer perception. A total of 87 VOCs were detected in kombucha during the fermentation stages. The synthesis of mainly phenethyl alcohol and isoamyl alcohol probably by Saccharomyces genus led to ester formation. Moreover, the terpene synthesis occurring at the beginning of fermentation (Δ-3-carene, α-phellandrene, γ-terpinene, m- and p-cymene) could be related to yeast activity as well. Principal component analysis identified classes that allowed the major variability explanation, which are carboxylic acids, alcohols, and terpenes. The aromatic analysis accounted for 17 aroma-active compounds. These changes in the evolution of VOCs led to flavor variations: from citrus-floral-sweet notes (geraniol and linalool domination), and fermentation brought intense citrus-herbal-lavender-bergamot notes (α-farnesene). Finally, sweet-floral-bready-honey notes dominated the kombucha flavor (2-phenylethanol). As this study allowed to estimate kombucha sensory profiles, an insight for the development of new drinks by controlling the fermentation process was suggested. Such a methodology should allow a better control and optimization of their sensory profile, which could in turn lead to greater consumer acceptance.

Topics

No keywords indexed for this article. Browse by subject →

References

71

[1]

Gou, M., Bi, J., Chen, Q., Wu, X., Fauconnier, M.L., and Qiao, Y. (2021). Advances and Perspectives in Fruits and Vegetables Flavor Based on Molecular Sensory Science. Food Rev. Int., 1–14. 10.1080/87559129.2021.2005088

[2]

Teng "Fermentation for Future Food Systems" EMBO Rep. (2021) 10.15252/embr.202152680

[3]

Kolarov "Influence of Working Conditions Upon Kombucha Conducted Fermentation of Black Tea" Food Bioprod. Process. (2006) 10.1205/fbp.04306

[4]

Dufresne "Tea, Kombucha, and Health: A Review" Food Res. Int. (2000) 10.1016/s0963-9969(00)00067-3

[5]

Teoh "Yeast Ecology of Kombucha Fermentation" Int. J. Food Microbiol. (2004) 10.1016/j.ijfoodmicro.2003.12.020

[6]

Laavanya "Current Challenges, Applications and Future Perspectives of SCOBY Cellulose of Kombucha Fermentation" J. Clean. Prod. (2021) 10.1016/j.jclepro.2021.126454

[7]

Bishop "Kombucha: Biochemical and Microbiological Impacts on the Chemical and Flavor Profile" Food Chem. Adv. (2022) 10.1016/j.focha.2022.100025

[8]

de Oliveira, Í.A.C.L., Rolim, V.A.D.O., Gaspar, R.P.L., Rossini, D.Q., de Souza, R., and Bogsan, C.S.B. (2022). The Technological Perspectives of Kombucha and Its Implications for Production. Fermentation, 8. 10.3390/fermentation8040185

[9]

Sievers "Microbiology and Fermentation Balance in a Kombucha Beverage Obtained from a Tea Fungus Fermentation" Syst. Appl. Microbiol. (1995) 10.1016/s0723-2020(11)80420-0

[10]

McNeil, B., Harvey, L.M., Rowan, N.J., and Giavasis, I. (2013). Fermentation Monitoring and Control of Microbial Cultures for Food Ingredient Manufacture. Microb. Prod. Food Ingred. Enzym. Nutraceuticals, 125–143. 10.1533/9780857093547.1.125

[11]

Markov, S.L., Malbaša, R.V., Hauk, M.J., and Cvetković, D.D. (2001). Investigation of Tea Fungus Microbe Assotiations: I: The Yeasts. Acta Period. Technol., 133–138.

[12]

(2011). Règlement (UE) n o 1169/2011 du Parlement Européen et du Conseil du 25 Octobre 2011 Concernant L’information des Consommateurs sur les Denrées Alimentaires, Modifiant les Règlements (CE) n o 1924/2006 et (CE) n o 1925/2006 du Parlement Européen et du Conseil et Abrogeant la Directive 87/250/CEE de la Commission, la Directive 90/496/CEE du Conseil, la Directive 1999/10/CE de la Commission, la Directive 2000/13/CE du Parlement Européen et du Conseil, les Directives 2002/67/CE et 2008/5/CE de la Commission et le Règlement (CE) n o 608/2004 de la Commission Texte Présentant de L’intérêt pour l’EEE.

[13]

Watawana "Health, Wellness, and Safety Aspects of the Consumption of Kombucha" J. Chem. (2015) 10.1155/2015/591869

[14]

Melini, F., Melini, V., Luziatelli, F., Ficca, A.G., and Ruzzi, M. (2019). Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review. Nutrients, 11. 10.3390/nu11051189

[15]

Jayabalan "A Review on Health Benefits of Kombucha Nutritional Compounds and Metabolites" CyTA—J. Food (2018) 10.1080/19476337.2017.1410499

[16]

A Review on Kombucha Tea—Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus

Rasu Jayabalan, Radomir V. Malbaša, Eva S. Lončar et al.

Comprehensive Reviews in Food Science and Food Saf... 2014 10.1111/1541-4337.12073

[17]

Gaggìa, F., Baffoni, L., Galiano, M., Nielsen, D.S., Jakobsen, R.R., Castro-Mejía, J.L., Bosi, S., Truzzi, F., Musumeci, F., and Dinelli, G. (2019). Kombucha Beverage from Green, Black and Rooibos Teas: A Comparative Study Looking at Microbiology, Chemistry and Antioxidant Activity. Nutrients, 11. 10.3390/nu11010001

[18]

Jayabalan "Biochemical Characteristics of Tea Fungus Produced during Kombucha Fermentation" Food Sci. Biotechnol. (2010) 10.1007/s10068-010-0119-6

[19]

Jayabalan "Changes in Content of Organic Acids and Tea Polyphenols during Kombucha Tea Fermentation" Food Chem. (2007) 10.1016/j.foodchem.2006.05.032

[20]

Greenwalt "Kombucha, the Fermented Tea: Microbiology, Composition, and Claimed Health Effects" J. Food Prot. (2000) 10.4315/0362-028x-63.7.976

[21]

Talebi "Examination of the Varied and Changing Ethanol Content of Commercial Kombucha Products" Food Anal. Methods (2017) 10.1007/s12161-017-0980-5

[22]

Harrison, K., and Curtin, C. (2021). Microbial Composition of SCOBY Starter Cultures Used by Commercial Kombucha Brewers in North America. Microorganisms, 9. 10.3390/microorganisms9051060

[23]

Sengun "Importance of Acetic Acid Bacteria in Food Industry" Food Control. (2011) 10.1016/j.foodcont.2010.11.008

[24]

Enterotypes of the human gut microbiome

Manimozhiyan Arumugam, Jeroen Raes, Eric Pelletier et al.

Nature 2011 10.1038/nature09944

[25]

Behera, S.S., Ray, R.C., Das, U., Panda, S.K., and Saranraj, P. (2019). Microorganisms in Fermentation. Learn. Mater. Biosci., 1–39. 10.1007/978-3-030-16230-6_1

[26]

Dutta, H., and Paul, S.K. (2019). Kombucha Drink: Production, Quality, and Safety Aspects. Prod. Manag. Beverages, 259–288. 10.1016/b978-0-12-815260-7.00008-0

[27]

LiangLiang "Production Technology Optimization on Fermented Tea of Golden Buckwheat" Guizhou Agric. Sci. (2014)

[28]

Pederson, C.S. (1979). Microbiology of Food Fermentations, AVI Publishing Co. Inc.

[29]

Filippis "Different Temperatures Select Distinctive Acetic Acid Bacteria Species and Promotes Organic Acids Production during Kombucha Tea Fermentation" Food Microbiol. (2018) 10.1016/j.fm.2018.01.008

[30]

Chakravorty "Kombucha Tea Fermentation: Microbial and Biochemical Dynamics" Int. J. Food Microbiol. (2016) 10.1016/j.ijfoodmicro.2015.12.015

[31]

Reva "Metabarcoding of the Kombucha Microbial Community Grown in Different Microenvironments" AMB Express (2015) 10.1186/s13568-015-0124-5

[32]

Thomas "Effect of Potentially Probiotic Lactic Acid Bacteria on the Physicochemical Composition and Acceptance of Fermented Cereal Beverages" J. Funct. Foods (2015) 10.1016/j.jff.2015.03.012

[33]

Laureys "Kombucha Tea Fermentation: A Review" J. Am. Soc. Brew. Chem. (2020)

[34]

Zhen-jun Zhao, Y.S., Wu, H., Zhou, C., and Xian-chun Hu, J.Z. (2018). Flavour Chemical Dynamics during Fermentation of Kombucha Tea. Emir. J. Food Agric., 732–741. 10.9755/ejfa.2018.v30.i9.1794

[35]

Chen "Changes in Major Components of Tea Fungus Metabolites during Prolonged Fermentation" J. Appl. Microbiol. (2000) 10.1046/j.1365-2672.2000.01188.x

[36]

Zhang "The Chemistry and Sensory Characteristics of New Herbal Tea-Based Kombuchas" J. Food Sci. (2021) 10.1111/1750-3841.15613

[37]

Starowicz, M. (2021). Analysis of Volatiles in Food Products. Separations, 8. 10.3390/separations8090157

[38]

Ochiai "Recent Developments of Stir Bar Sorptive Extraction for Food Applications: Extension to Polar Solutes" J. Agric. Food Chem. (2018) 10.1021/acs.jafc.8b02182

[39]

Staff, D.A., and Register, O. (2005). of the F. Code of Federal Regulations: Title 21: Food and Drugs, Office of the Federal Register.

[40]

David "Stir Bar Sorptive Extraction for Trace Analysis" J. Chromatography. A (2007) 10.1016/j.chroma.2007.01.032

[41]

Margoum "Stir Bar Sorptive Extraction Coupled to Liquid Chromatography-Tandem Mass Spectrometry for the Determination of Pesticides in Water Samples: Method Validation and Measurement Uncertainty Title: 1 Stir Bar Sorptive Extraction Coupled to Liquid Chromatography-Tandem Mass Spectrometry for the 2 Determination of Pesticides in Water Samples: Method Validation and Measurement Uncertainty" Talanta (2013) 10.1016/j.talanta.2013.04.066

[42]

Vedenin, A., Suvorkin, V., and Kachur, E. (2014). Stir Bar Sorptive Extraction-Thermal Desorption-Capillary GC-MS Applied for Analysis of Amphetamine Derivatives in Biological Fluids. GERSTEL AppNote, 7.

[43]

Thomas "Effect of Substrate Composition and Inoculum on the Fermentation Kinetics and Flavour Compound Profiles of Potentially Non-Dairy Probiotic Formulations" LWT—Food Sci. Technol. (2014) 10.1016/j.lwt.2013.07.008

[44]

Parker, J.K., Elmore, S., and Methven, L. (2014). Flavour Development, Analysis and Perception in Food and Beverages, Elsevier.

[45]

Linstrom "The NIST Chemistry WebBook: A Chemical Data Resource on the Internet" J. Chem. Eng. Data (2001) 10.1021/je000236i

[46]

(2023, January 10). The Good Scents Company—Flavor, Fragrance, Food and Cosmetics Ingredients Information. Available online: http://www.thegoodscentscompany.com/.

[47]

Gou "Novel Insight into the Evolution of Volatile Compounds during Dynamic Freeze-Drying of Ziziphus Jujuba Cv. Huizao Based on GC–MS Combined with Multivariate Data Analysis" Food Chem. (2023) 10.1016/j.foodchem.2022.135368

[48]

Beaufort "Impact of Fermentation Conditions on the Production of Bioactive Compounds with Anticancer, Anti-Inflammatory and Antioxidant Properties in Kombucha Tea Extracts" Process. Biochem. (2019) 10.1016/j.procbio.2019.05.004

[49]

Zailani "Substrates and metabolic pathways in symbiotic culture of bacteria and yeast (scoby) fermentation: A mini review" J. Teknol. (2022) 10.11113/jurnalteknologi.v84.18534

[50]

Beaufort "Understanding Kombucha Tea Fermentation: A Review" J. Food Sci. (2018) 10.1111/1750-3841.14068

Showing 50 of 71 references

Cited By

30

Unlocking the Feng-flavor baijiu code: Single-strain yeast inoculants outperform co-cultures in enhancing sweet honey-ester aroma

Kaihui Liu, Xiaowei Ding · 2026

Food Research International

Metrics

30

Citations

71

References

Details

Published: Apr 15, 2023
Vol/Issue: 12(8)
Pages: 1657
License: View

Authors

S

Sarah Suffys

Laboratory of Gastronomic Sciences, Gembloux Agro-Bio Tech, Liège University, 5030 Gembloux, Belgium

G

Gaëtan Richard

Laboratory of Gastronomic Sciences, Gembloux Agro-Bio Tech, Liège University, 5030 Gembloux, Belgium

C

Clément Burgeon

Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, Liège University, 5030 Gembloux, Belgium

P

Pierre-Yves Werrie

Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, Liège University, 5030 Gembloux, Belgium

E

Eric Haubruge

Laboratory of Gastronomic Sciences, Gembloux Agro-Bio Tech, Liège University, 5030 Gembloux, Belgium

M

Marie-Laure Fauconnier

Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, Liège University, 5030 Gembloux, Belgium

D

Dorothée Goffin

Laboratory of Gastronomic Sciences, Gembloux Agro-Bio Tech, Liège University, 5030 Gembloux, Belgium

Funding

Win4Excellence Microboost project

Cite This Article

Sarah Suffys, Gaëtan Richard, Clément Burgeon, et al. (2023). Characterization of Aroma Active Compound Production during Kombucha Fermentation: Towards the Control of Sensory Profiles. Foods, 12(8), 1657. https://doi.org/10.3390/foods12081657

Characterization of Aroma Active Compound Production during Kombucha Fermentation: Towards the Control of Sensory Profiles

You May Also Like