Volatilome, Microbial, and Sensory Profiles of Coffee Leaf and Coffee Leaf-Toasted Maté Kombuchas
Abstract
:1. Introduction
2. Materials and Methods
2.1. Samples
2.2. Kombucha Consortium and Microbial Analysis
2.3. Kombucha Preparation
- Infusions: Infusions of BT were prepared at a concentration of 3%, while infusions of CL and CL-TM were prepared at a concentration of 2.5% (w/v), based on preliminary sensory results. Water at 95 °C was poured over the raw material and allowed to steep for 10 min. The leaves were then removed using a traditional sieve for infusion preparation. BT kombucha starter: BT kombucha starter was prepared by mixing 90% (v/v) BT infusion, 10% (w/v) sugar, 10% (v/v) BT K previously fermented (starter culture), and 2.5% (w/v) of the SCOBY and was fermented at 23 °C for 9 days to be used as a starter (pH = 2.8 ± 0.05) for the other beverages. After fermentation, samples were collected for Volatile Organic Compound (VOC) analyses.
- CL or CL-TM kombucha: CL kombucha beverages (CL K) were prepared by mixing 90% (v/v) CL or CL-TM infusion, 10% (w/v) sugar, 10% (v/v) BT K starter culture, and 2.5% (w/v) of SCOBY and fermented at 23 °C. Sampling was done every 3 days during the 9 days of fermentation (d0, d3, d6 and d9) After fermentation, the samples were collected for analyses of Volatile Organic Compounds (VOCs).
2.4. pH, Total Titratable Acidity, Total Soluble Solids, and Sugars Analysis
2.5. Analyses of Volatile Organic Compounds
2.6. Sensory Tests
2.6.1. Consumer Acceptance and Purchase Intent
2.6.2. Rate All That Apply (RATA)
2.7. Statistical Analysis
3. Results and Discussion
3.1. Physicochemical Parameters
3.2. Microbial Taxonomy
3.3. Volatile Organic Compounds
Volatile Compound | Odor Description | CAS# a | ELRI b | LRI c | BT K Starter | CL Inf | CL d0 | CL d3 | CL d6 | CL d9 | TM Inf | CL-TM Inf | CL-TM d0 | CL-TM d3 | CL-TM d6 | CL-TM d9 |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Esters | ||||||||||||||||
2-Methylbutyl acetate | Fruit, over ripe fruit, sweet, banana, juicy 1,2 | 624-41-9 | 677 | 848 | ■ | □ | ■ | □ | □ | □ | □ | □ | ■ | ■ | ■ | ■ |
2-Methylallyl butyrate | Powerful, fruity, ether, sweet, pineapple, apple, plum 2 | 7149-29-3 | 696 | 774 | □ | □ | □ | □ | □ | □ | ■ | ■ | ■ | □ | □ | □ |
Ethyl acetate | Pineapple, ethereal, fruity, sweet, weedy, green 1,2 | 141-78-6 | 971 | 977 | ■ | □ | ■ | ■ | ■ | ■ | □ | □ | ■ | ■ | ■ | ■ |
Ethyl phenylacetate | Fruit, sweet, floral, honey, rose, balsam, cocoa 1,2 | 101-97-3 | 877 | 904 | □ | □ | □ | □ | ■ | ■ | □ | □ | □ | □ | ■ | ■ |
Ethyl butyrate | Apple, fruity, juicy, pineapple, cognac 1,2 | 105-54-4 | 765 | 848 | □ | □ | □ | □ | □ | □ | □ | □ | □ | □ | □ | ■ |
Ethyl isobutyrate * | Sweet, rubber, ethereal, fruity, alcoholic, fusel, rummy 1,2 | 97-62-1 | 882 | 895 | ■ | □ | ■ | ■ | ■ | ■ | □ | □ | ■ | ■ | ■ | ■ |
Ethyl 2-methylbutyrate | Sharp, sweet, green, apple, fruity 2 | 7452-79-1 | 899 | 947 | ■ | □ | ■ | ■ | ■ | ■ | □ | □ | ■ | ■ | ■ | ■ |
Ethyl 3-hexenoate | Fruity, pineapple, green, tart, candy, metallic, tropical, rhubarb, weedy, cheesy 2 | 2396-83-0 | 909 | 920 | □ | □ | □ | □ | ■ | ■ | □ | □ | □ | □ | □ | □ |
Ethyl (Z)-3-hexenoate | Green, pear, apple, tropical 2 | 64187-83-3 | 914 | 933 | □ | □ | □ | □ | □ | □ | □ | □ | □ | □ | □ | ■ |
Ethyl hexanoate * | Apple peel, fruit, sweet, pineapple, waxy, green, banana 1,2 | 123-66-0 | 921 | 924 | □ | □ | □ | □ | ■ | ■ | □ | □ | □ | □ | ■ | ■ |
Ethyl valerate | Yeast, fruit, sweet, apple, pineapple, green, tropical 1,2 | 539-82-2 | 798 | 876 | □ | □ | □ | □ | ■ | ■ | □ | □ | □ | □ | ■ | ■ |
Ethyl octanoate | Fruit, banana, pear1,2 | 106-32-1 | 876 | 899 | ■ | □ | ■ | ■ | ■ | ■ | □ | □ | ■ | ■ | ■ | ■ |
Ethyl nonanoate | Fruity, rose, waxy, rum, wine, natural, tropical 2 | 123-29-5 | 876 | 899 | □ | □ | □ | □ | □ | □ | □ | □ | □ | □ | ■ | ■ |
Ethyl decanoate | Grape, sweet, waxy, fruity, apple, oily, brandy 1,2 | 110-38-3 | 913 | 928 | ■ | □ | ■ | ■ | ■ | ■ | □ | □ | ■ | ■ | ■ | ■ |
Ethyl laurate | Leaf, sweet, waxy, floral, soapy, clean 1,2 | 106-33-2 | 843 | 880 | ■ | □ | ■ | ■ | ■ | ■ | □ | □ | ■ | □ | □ | □ |
Ethyl palmitate | Wax, fruity, creamy, milky, balsamic, greasy, oily 1,2 | 628-97-7 | 739 | 820 | □ | ■ | ■ | □ | □ | □ | □ | ■ | ■ | □ | □ | □ |
Isoamyl acetate * | Banana, sweet, fruity, solvent 1,2 | 123-92-2 | 759 | 859 | □ | □ | □ | □ | ■ | ■ | □ | □ | □ | □ | ■ | ■ |
Linalyl acetate | Sweet, fruit, green, citrus, bergamot, lavender, woody 1,2 | 115-95-7 | 772 | 809 | □ | ■ | ■ | □ | □ | □ | □ | ■ | ■ | □ | □ | □ |
Isopropyl myristate | Faint, oily, fatty 2 | 110-27-0 | 856 | 867 | □ | ■ | ■ | □ | □ | □ | ■ | ■ | ■ | □ | □ | □ |
Isopropyl palmitate | Fat, bland, oily 1,2 | 142-91-6 | 826 | 894 | □ | ■ | ■ | ■ | ■ | □ | □ | ■ | ■ | □ | □ | □ |
Methyl salicylate * | Peppermint 1 | 119-36-8 | 889 | 928 | □ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ |
Methyl dihydrojasmonate | Floral, oily, jasmin, green, lactonic, tropical, natural 2 | 24851-98-7 | 785 | 823 | □ | □ | □ | ■ | ■ | ■ | □ | □ | □ | □ | □ | □ |
Methyl palmitate | Oily, waxy, fatty, orris 2 | 112-39-0 | 747 | 798 | □ | ■ | ■ | □ | □ | □ | □ | ■ | ■ | □ | □ | □ |
Aldehydes | ||||||||||||||||
Ethanal/Acetaldehyde | Pungent, ether, fresh, fruity, musty 1,2 | 75-07-0 | 976 | 976 | ■ | □ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ |
2- Methylbutyraldehyde | Musty, cocoa, phenolic, coffee, nutty, malty, fermented, fatty, alcoholic 2 | 96-17-3 | 644 | 754 | □ | ■ | ■ | ■ | □ | □ | □ | ■ | ■ | □ | □ | □ |
Benzaldehyde * | Almond, burnt sugar, tropical fruit 1,2 | 100-52-7 | 736 | 885 | □ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ |
Benzeneacetaldehyde | Honey, floral, sweet, fermented, chocolate, earthy, green 1,2 | 122-78-1 | 904 | 961 | □ | □ | □ | □ | □ | □ | ■ | ■ | ■ | □ | □ | □ |
Phenylacetaldehyde | Honey, floral, rose, sweet, powdery, fermented, chocolate, earthy, hawthorne, green, hyacinth, clover, cocoa 1,2 | 122-78-1 | 932 | 954 | □ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ |
Isovaleraldehyde | Ethereal, aldehydic, chocolate, peach, fatty 2 | 590-86-3 | 777 | 842 | □ | ■ | ■ | ■ | □ | □ | ■ | ■ | ■ | □ | □ | □ |
Hexanal * | Grass, tallow, fat, fresh, green, aldehydic, leafy, fruity, sweaty 1,2 | 66-25-1 | 800 | 855 | □ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ |
(E)-2-Heptenal | Pungent, green, vegetable, fresh, fruity, fatty 2 | 18829-55-5 | 773 | 804 | □ | □ | □ | □ | □ | □ | ■ | ■ | ■ | □ | □ | □ |
2,4-Heptadienal * | Fried, nut, fat, green, pungent, fruity, spicy 1,2 | 5910-85-0 | 852 | 865 | □ | □ | □ | □ | □ | □ | ■ | ■ | ■ | ■ | ■ | ■ |
Heptanal | Fat, citrus, rancid, fresh, aldehydic, green, herbal, wine-lee, ozone 1,2 | 111-71-7 | 909 | 917 | ■ | □ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ |
Octanal | Citrus, soap, lemon, herbal, green, honey 1,2 | 124-13-0 | 877 | 907 | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ |
Nonanal * | Fat, citrus, fresh, orange, green 1,2 | 124-19-6 | 929 | 931 | ■ | □ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ |
Safranal * | Herb, sweet, fresh, phenolic, metallic, rosemary, tobacco, spicy 1,2 | 116-26-7 | 889 | 899 | □ | □ | □ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ |
β-cyclocitral | Saffron, green, rose, sweet, tobacco, damascene, fruity, mint 1,2 | 432-25-7 | 843 | 850 | □ | □ | □ | □ | □ | □ | ■ | ■ | ■ | □ | □ | □ |
Undecanal | Waxy, soapy, floral, aldehydic, citrus, green, fatty, fresh, laundry 2 | 112-44-7 | 72 | 865 | □ | □ | □ | □ | □ | ■ | □ | □ | □ | □ | □ | □ |
Dodecanal | Soapy, waxy, aldehydic, citrus, green, floral 2 | 112-54-9 | 917 | 963 | ■ | ■ | ■ | ■ | ■ | ■ | □ | ■ | ■ | ■ | ■ | ■ |
Tridecanal | Flower, sweet, must, fresh, clean, aldehydic, soapy, citrus, petal, waxy, grapefruit peel 1,2 | 10486-19-8 | 781 | 885 | □ | □ | □ | □ | □ | ■ | □ | □ | □ | □ | □ | □ |
Tetradecanal | Fatty, waxy, amber, incense, dry, citrus, peel, musk 2 | 124-25-4 | 763 | 896 | ■ | ■ | ■ | ■ | ■ | ■ | □ | ■ | ■ | □ | □ | □ |
Pentadecanal * | Fresh, waxy 1,2 | 2765-11-9 | 823 | 956 | □ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ |
Alcohols | ||||||||||||||||
Ethanol * | Sweet1 | 64-17-5 | 976 | 976 | ■ | □ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ |
2-Methyl-1-butanol | Malt, wine, onion, ethereal, fusel, alcoholic, fatty, greasy, whiskey, leathery, cocoa 1,2 | 137-32-6 | 855 | 876 | □ | □ | □ | □ | □ | □ | ■ | ■ | ■ | ■ | ■ | ■ |
(S)-(-)-2-Methyl-1-butanol | Ethereal, fresh 2 | 1565-80-6 | 796 | 847 | □ | ■ | ■ | ■ | ■ | ■ | □ | □ | □ | □ | □ | □ |
3-Methyl-1-butanol/ isoamyl alcohol * | Whiskey, malt, burnt, fusel, oil, alcoholic, fruity, banana 1,2 | 123-51-3 | 877 | 894 | ■ | □ | ■ | ■ | ■ | ■ | □ | □ | ■ | ■ | ■ | ■ |
1-Penten-3-ol | Ethereal, horseradish, green radish, chrysanthemum, vegetable, tropical fruity, truffle, oily, resinous 2 | 616-25-1 | 846 | 846 | □ | □ | □ | □ | □ | □ | ■ | ■ | ■ | □ | □ | □ |
Z-3-Hexenol | Grass, fresh, green, cut, foliage, vegetable, herbal, oily 1,2 | 928-96-1 | 881 | 916 | □ | ■ | ■ | □ | □ | □ | □ | ■ | ■ | □ | □ | □ |
2-Ethylhexanol | Rose, green, citrus, fresh, floral, oily, sweet 1,2 | 104-76-7 | 930 | 943 | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ |
(S)-2-Heptanol | Mushroom, oily, fatty, blue cheese, moldy 2 | 6033-23-4 | 800 | 859 | □ | □ | □ | □ | ■ | ■ | □ | □ | □ | □ | □ | □ |
3-Octenol | Mushroom, earthy, green, oily, fungal, raw chicken, vegetative 2 | 20125-85-3 | 852 | 878 | □ | □ | □ | □ | □ | □ | ■ | ■ | ■ | □ | □ | □ |
Phenethyl alcohol * | Honey, spice, rose, lilac, floral, fresh 1,2 | 60-12-8 | 888 | 932 | ■ | ■ | ■ | ■ | ■ | ■ | □ | ■ | ■ | ■ | ■ | ■ |
1-Dodecanol | Earthy, soapy, waxy, fatty, honey, coconut 2 | 112-53-8 | 799 | 896 | □ | □ | □ | □ | □ | □ | ■ | ■ | ■ | □ | □ | □ |
Eugenol | Clove, honey, sweet, spicy, clove, woody 1,2 | 97-53-0 | 864 | 868 | □ | □ | □ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ |
Cedrol * | Cedarwood, woody, dry, sweet, soft 2 | 77-53-2 | 661 | 825 | □ | ■ | ■ | ■ | ■ | ■ | □ | ■ | ■ | ■ | ■ | ■ |
Ketones | ||||||||||||||||
Geranyl acetone * | Magnolia, green, fresh, fruity, waxy, rose, woody, tropical 1,2 | 3796-70-1 | 682 | 777 | □ | □ | □ | □ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ |
2,3-Butanedione | Strong, butter, sweet, creamy, pungent, caramel, milky 2 | 431-03-8 | 894 | 894 | □ | □ | □ | □ | □ | □ | ■ | ■ | ■ | □ | □ | □ |
2-Octanone | Earthy, weedy, natural, woody, herbal, dairy, waxy, cheese, woody, mushroom, yeast 2 | 111-13-7 | 842 | 842 | □ | □ | □ | □ | □ | □ | ■ | ■ | ■ | □ | □ | □ |
3,5-Octadien-2-one * | Fruity, fatty, mushroom 2 | 38284-27-4 | 879 | 895 | □ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ |
Isophorone | Cooling, woody, sweet, green, camphor, fruity, musty, cedarwood, tobacco, leather 2 | 78-59-1 | 699 | 773 | □ | ■ | ■ | □ | □ | □ | ■ | ■ | ■ | □ | □ | □ |
Ketoisophorone | Musty, woody, sweet, tea, tobacco, leaf, citrus, floral, musty, tea like with green, sweet, fruity nuances 2 | 1125-21-9 | 808 | 808 | □ | □ | □ | □ | □ | □ | ■ | ■ | ■ | □ | □ | □ |
2,2,6-Trimethylcyclohexanone | Pungent, thujonic, labdanum, honey, cistus 2 | 2408-37-9 | 729 | 729 | □ | □ | □ | □ | □ | □ | ■ | ■ | ■ | □ | □ | □ |
(−)-Carvone | Mint, sweet, spearmint, herbal 1,2 | 6485-40-1 | 918 | 921 | □ | ■ | ■ | ■ | ■ | ■ | □ | ■ | ■ | ■ | ■ | ■ |
Benzophenone | Balsamic, herbal, rose, metallic, Geranium 2 | 119-61-9 | 623 | 696 | □ | □ | □ | □ | □ | □ | ■ | ■ | ■ | □ | □ | □ |
β-Damascenone * | Apple, rose, honey, tobacco, sweet 1,2 | 23726-93-4 | 898 | 955 | ■ | □ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ |
Dihydro-β-ionone | Earthy, woody, mahogany, orris, dry amber 2 | 17283-81-7 | 768 | 768 | □ | □ | □ | □ | □ | □ | ■ | ■ | ■ | □ | □ | □ |
Megastigmatrienone | Sweet, nutty, skin, tobacco, spicy2 | 38818-55-2 | 815 | 822 | □ | □ | □ | □ | □ | □ | ■ | ■ | ■ | □ | □ | □ |
Monoterpenes | ||||||||||||||||
3-δ-Carene * | Citrus, terpenic, herbal, pine, solvent, resinous, phenolic, cypress, medicinal, woody 2 | 13466-78-9 | 741 | 825 | □ | ■ | ■ | □ | □ | □ | □ | ■ | ■ | □ | □ | □ |
Myrcene * | Balsamic, must, spice, peppery, terpene, plastic 1,2 | 123-35-3 | 834 | 892 | □ | ■ | ■ | ■ | □ | □ | □ | ■ | ■ | □ | □ | □ |
Menthone | Fresh, green, minty 1,2 | 89-80-5 | 844 | 859 | □ | □ | □ | ■ | □ | □ | □ | □ | □ | □ | □ | □ |
Camphene * | Camphor, woody, herbal, fir, needle, camphor, terpenic 1,2 | 79-92-5 | 815 | 860 | □ | ■ | ■ | ■ | ■ | ■ | □ | ■ | ■ | ■ | ■ | ■ |
α-Terpineol | Oil, anise, mint, lemon, citrus, 1,2 | 98-55-5 | 901 | 921 | □ | ■ | ■ | ■ | ■ | ■ | □ | ■ | ■ | ■ | ■ | ■ |
γ-Terpineol | Terpineol, lilac 2 | 586-81-2 | 951 | 956 | ■ | □ | ■ | ■ | ■ | ■ | □ | □ | □ | □ | □ | □ |
1,5,8-p-Mentatriene | Roasted 2 | 21195-59-5 | 735 | 780 | □ | □ | □ | □ | □ | □ | ■ | ■ | ■ | □ | □ | □ |
α-Ionone * | Wood, violet, sweet, floral, orris, tropical, fruity 1,2 | 127-41-3 | 892 | 897 | □ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ |
β-Ionone * | Seaweed, violet, flower, raspberry, woody, sweet, fruity, berry, tropical, beeswax 1,2 | 14901-07-6 | 847 | 849 | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ |
Acids | ||||||||||||||||
Acetic acid * | Acidic, sour, pungent, vinegar 1,2 | 64-19-7 | 943 | 956 | ■ | ■ | ■ | ■ | ■ | ■ | □ | ■ | ■ | ■ | ■ | ■ |
2-methylbutanoic acid | Pungent, acid, Roquefort, cheese 2 | 64-19-7 | 943 | 956 | ■ | ■ | ■ | ■ | ■ | ■ | □ | ■ | ■ | ■ | ■ | ■ |
Isovaleric acid * | Sweat, acid, rancid, sour, stinky, feet, cheese, tropical 1,2 | 503-74-2 | 818 | 852 | ■ | □ | ■ | ■ | ■ | ■ | □ | □ | ■ | ■ | ■ | ■ |
Caproic acid * | Sweat, sour, fatty, cheese 1,2 | 142-62-1 | 897 | 920 | ■ | □ | ■ | ■ | ■ | ■ | □ | □ | ■ | ■ | ■ | ■ |
Octanoic acid * | Acid, sweat, cheese, fruit notes 1,2 | 124-07-2 | 921 | 934 | ■ | □ | ■ | ■ | ■ | ■ | □ | □ | ■ | ■ | ■ | ■ |
Nonanoic acid * | Green, fat, waxy, dirty, cheese, cultured, dairy 1,2 | 112-05-0 | 887 | 900 | ■ | ■ | ■ | ■ | ■ | ■ | □ | ■ | ■ | ■ | ■ | ■ |
Decanoic acid * | Rancid, fat, unpleasant, rancid, sour, fatty, citrus 1,2 | 334-48-5 | 924 | 933 | ■ | □ | ■ | ■ | ■ | ■ | □ | □ | ■ | ■ | ■ | ■ |
Lauric acid | Metal, mild, fatty, coconut, bay, oil 1,2 | 143-07-7 | 689 | 826 | ■ | □ | ■ | ■ | ■ | ■ | □ | □ | ■ | □ | □ | □ |
Monoterpenes alcohol | ||||||||||||||||
1-Terpinen-4-ol | Turpentine, nutmeg, must, pepper, woody, earth, musty, sweet 1,2 | 562-74-3 | 860 | 898 | □ | ■ | ■ | □ | □ | □ | □ | ■ | ■ | □ | □ | □ |
Linalool * | Citrus, flower, lavender, sweet, green 1,2 | 78-70-6 | 942 | 945 | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ |
Linalool oxide | Flower, wood, musty, camphor, fenchyl, alcohol 1,2 | 60047-17-8 | 900 | 928 | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ |
Trans-Linalool oxide * | Flower 1,2 | 34995-77-2 | 880 | 892 | □ | ■ | ■ | □ | □ | □ | ■ | ■ | ■ | ■ | □ | □ |
Cis-Linalool oxide | Earthy, floral, sweet, woody 1,2 | 5989-33-3 | 838 | 852 | □ | □ | □ | □ | ■ | □ | ■ | ■ | ■ | ■ | □ | □ |
Furans | ||||||||||||||||
Furfural | Bread, almond, sweet, woody 1,2 | 98-01-1 | 916 | 945 | □ | □ | □ | □ | □ | □ | ■ | ■ | ■ | □ | □ | □ |
5-methylfurfural | Almond, caramel, burnt sugar, spice, maple, sweet, brown, grain, maple-like 1,2 | 620-02-0 | 884 | 911 | □ | □ | □ | □ | □ | □ | ■ | ■ | ■ | □ | □ | □ |
2-Ethylfuran | Chemical, beany, ethereal, cocoa, bready, malty, coffee, nutty, brown, rooty, earthy, musty 2 | 3208-16-0 | 626 | 766 | □ | □ | □ | □ | □ | □ | ■ | ■ | ■ | □ | □ | □ |
Furfuryl alcohol | Burnt, alcoholic, chemical, musty, sweet, caramel, bread, coffee 2 | 98-00-0 | 806 | 849 | ■ | □ | ■ | □ | □ | □ | □ | □ | □ | □ | □ | □ |
(S)-dihydroactinidio-lide * | Musk, coumarin 2 | 17092-92-1 | 888 | 905 | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ | ■ |
Phenols | ||||||||||||||||
4-Ethylphenol | Phenolic, castoreum, smoke, guaiacol 2 | 123-07-9 | 817 | 856 | ■ | □ | ■ | ■ | ■ | ■ | □ | □ | ■ | ■ | ■ | ■ |
4-Ethylguaiacol | Spice, clove, smoky, bacon, phenolic 1,2 | 2785-89-9 | 908 | 939 | ■ | □ | ■ | ■ | ■ | ■ | □ | □ | ■ | ■ | ■ | ■ |
Pyrrol | ||||||||||||||||
1-Furfurylpyrrole | Plastic, green, waxy, fruity, coffee, vegetable, vegetative, onion, sharp and metallic 2 | 1438-94-4 | 859 | 859 | □ | □ | □ | □ | □ | □ | ■ | ■ | ■ | □ | □ | □ |
Heterocyclic aromatic organic compound | ||||||||||||||||
4,5-Dimethyl-2-propyloxazole | Roasted, burnt 2 | 53833-32-2 | 674 | 674 | □ | □ | □ | □ | □ | □ | ■ | ■ | ■ | □ | □ | □ |
3.4. Sensory Tests
3.4.1. Acceptance Test
3.4.2. Rate All That Apply (RATA)
4. Final Considerations and Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Samples | Days of Fermentation | Titrable Acidity (mEq/L) | pH | Soluble Solids (°Brix) | Sucrose (g/100 mL) |
---|---|---|---|---|---|
CL | 0 | 0.1 ± 0.04 a | 3.9 ± 0.21 a | 12.2 ± 0.00 a | 11.1 ± 1.06 a |
3 | 0.3 ± 0.06 b | 3.8 ± 0.14 a | 9.7 ± 0.28 b | 8.8 ± 1.06 b | |
6 | 0.8 ± 0.00 c | 3.6 ± 0.07 a | 9.4 ± 0.07 b | 8.4 ± 1.06 b | |
9 | 0.9 ± 0.10 c | 3.4 ± 0.07 b | 9.2 ± 0.07 b | 7.0 ± 1.06 c | |
CL-TM | 0 | 0.1 ± 0.04 a | 4.0 ± 0.00 a | 11.8 ± 0.91 a | 10.7 ± 1.06 a |
3 | 0.1 ± 0.04 a | 4.0 ± 0.00 a | 9.9 ± 0.28 a | 10.2 ± 1.06 a | |
6 | 0.2 ± 0.05 a | 3.9 ± 0.01 a | 9.6 ± 0.28 a | 9.1 ± 1.06 b | |
9 | 0.3 ± 0.06 b | 3.9 ± 0.01 a | 9.1 ± 0.91 a | 7.2 ± 1.06 c |
Gender | Age | |||||
---|---|---|---|---|---|---|
Male | Female | 18–24 | 25–34 | 34–44 | 45–59 | ≥56 |
32% | 68% | 53% | 32% | 6% | 4% | 5% |
Level of education | ||||||
Basic education | Undergraduated | Incomplete graduation | Complete graduation | Master’s or doctoral degree | ||
2% | 48% | 15% | 12% | 24% | ||
Family income (MW: minimum wages) | ||||||
1 MW | 2–3 MW | 4–5 MW | >5 MW | |||
22% | 37% | 19% | 22% | |||
Know kombucha | Drink kombucha | |||||
Yes | No | Yes | No | |||
64% | 36% | 16% | 84% | |||
Sparkling beverages/soft drinks consumption | ||||||
Sparkling water | Apple juice | Soda | Tonic water | Sparkling wine | Cider | |
44% | 13% | 62% | 24% | 34% | 17% |
RATA and Related Aroma and Flavor Descriptors | Corresponding Volatile Compounds | References |
---|---|---|
Fruity | 3,5-octadien-2-one, α-ionone, geranyl acetone, isophorone, hexanal, benzaldehyde, ethyl acetate | [13,14,55,87,122] |
Herbal/Green leaf | Hexanal, heptanal, nonanal, octanal, Z-3-hexenol, phenylacetaldehyde, phenylethyl alcohol, linalool | [14,79,87] |
Sweet | Benzaldehyde, α-ionone, β-damascenone, safranal, linalool | [14,87] |
Fermented | Hexanal, benzaldehyde, nonanal, phenylacetaldehyde, ethanol, octanoic acid, isoamyl alcohol | [122] |
Vinegar | Acetic acid | [72] |
Peach | Benzaldehyde, hexanal, geranyl acetone, linalool, myrcene, eugenol, β-ionone, β-damascenone | [123,124] |
Toasted leaf | Furfural | [14] |
Fruit syrup | Ethyl octanoate, nonanal, linalool, benzaldehyde | [125] |
Green apple | 2-methyl-1-butanol, hexanal, nonanal | [126] |
Yeast (Brewer’s yeast) | Nonanal, ethanol, octanoic acid, isoamyl alcohol, ethyl decanoate, ethyl hexanoate | [127] |
White wine | Ethyl acetate, ethyl hexanoate, ethyl octanoate, ethyl nonanoate, ethanol, acetic acid, decanoic acid, octanoic acid, benzaldehyde, β -damascenone | [128] |
Alcoholic | Ethyl acetate, ethyl hexanoate, ethyl decanoate, linalool oxide, ethanol, isoamyl alcohol | [58,122,129] |
Green coffee | Acetic acid, isoamyl alcohol, 2-ethylhexanol, phenylethyl alcohol | [130,131] |
Burnt | 2-methylbutanal; isoamyl alcohol | [100,132] |
Rosé wine | Nonanal, 1-dodecanol, 1-heptanol, octanoic acid, decanoic acid, ethyl hexanoate, ethyl octanoate, ethyl decanoate, β-damascenone, linalool | [133] |
Sparkling wine | Hexanoic acid, octanoic acid, ethyl isobutyrate, ethyl hexanoate, isoamyl acetate | [71] |
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Sales, A.L.; Cunha, S.C.; Ferreira, I.M.P.L.V.O.; Morgado, J.; Melo, L.; DePaula, J.; Miguel, M.A.L.; Farah, A. Volatilome, Microbial, and Sensory Profiles of Coffee Leaf and Coffee Leaf-Toasted Maté Kombuchas. Foods 2024, 13, 484. https://doi.org/10.3390/foods13030484
Sales AL, Cunha SC, Ferreira IMPLVO, Morgado J, Melo L, DePaula J, Miguel MAL, Farah A. Volatilome, Microbial, and Sensory Profiles of Coffee Leaf and Coffee Leaf-Toasted Maté Kombuchas. Foods. 2024; 13(3):484. https://doi.org/10.3390/foods13030484
Chicago/Turabian StyleSales, Amanda Luísa, Sara C. Cunha, Isabel M.P.L.V.O. Ferreira, Jéssika Morgado, Lauro Melo, Juliana DePaula, Marco Antonio L. Miguel, and Adriana Farah. 2024. "Volatilome, Microbial, and Sensory Profiles of Coffee Leaf and Coffee Leaf-Toasted Maté Kombuchas" Foods 13, no. 3: 484. https://doi.org/10.3390/foods13030484