First Characterization of Kombucha Beverages Brewed in Argentina: Flavors, Off‐Flavors, and Chemical Profiles
- Autores
- Moccia, Tobías; Antuña, Carolina; Bruzone, María Clara; Burini, Julieta Amalia; Libkind Frati, Diego; Alvarez, Lucía Paula
- Año de publicación
- 2024
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Kombucha is an acidic beverage obtained through the fermentation of sweetened tea by bacteria and yeast. The kombucha market is relatively new and shows sustained growth. Given kombucha’s inherent characteristics, compliance with regulations may be challenging. The aim of this study was to characterize the chemical and sensory diversity of commercial kombuchas in Argentina. Acetic acid was the predominant acid, while lactic and glucuronic acids were present in 70% and 50% of the kombuchas, respectively. Only 20% of the kombuchas met the ethanol limit, while all fell within the established pH range. Ninety percent had sugar concentrations exceeding the limit set by Argentinian Law. As assessed by a trained panel, drinkability was positively associated with sweetness and fruity tastes and negatively associated with astringency, bitterness, and off-flavors. This work represents the first comprehensive analysis of kombuchas in Argentina, revealing their variability and providing relevant insights for producers and consumers.
Fil: Moccia, Tobías. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales. Universidad Nacional del Comahue. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales; Argentina
Fil: Antuña, Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales. Universidad Nacional del Comahue. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales; Argentina
Fil: Bruzone, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales. Universidad Nacional del Comahue. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales; Argentina
Fil: Burini, Julieta Amalia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales. Universidad Nacional del Comahue. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales; Argentina
Fil: Libkind Frati, Diego. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales. Universidad Nacional del Comahue. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales; Argentina
Fil: Alvarez, Lucía Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales. Universidad Nacional del Comahue. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales; Argentina - Materia
-
FERMENTATION
FERMENTED BEVERAGES
SCOBY
SENSORY ANALYSIS - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/264449
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First Characterization of Kombucha Beverages Brewed in Argentina: Flavors, Off‐Flavors, and Chemical ProfilesMoccia, TobíasAntuña, CarolinaBruzone, María ClaraBurini, Julieta AmaliaLibkind Frati, DiegoAlvarez, Lucía PaulaFERMENTATIONFERMENTED BEVERAGESSCOBYSENSORY ANALYSIShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Kombucha is an acidic beverage obtained through the fermentation of sweetened tea by bacteria and yeast. The kombucha market is relatively new and shows sustained growth. Given kombucha’s inherent characteristics, compliance with regulations may be challenging. The aim of this study was to characterize the chemical and sensory diversity of commercial kombuchas in Argentina. Acetic acid was the predominant acid, while lactic and glucuronic acids were present in 70% and 50% of the kombuchas, respectively. Only 20% of the kombuchas met the ethanol limit, while all fell within the established pH range. Ninety percent had sugar concentrations exceeding the limit set by Argentinian Law. As assessed by a trained panel, drinkability was positively associated with sweetness and fruity tastes and negatively associated with astringency, bitterness, and off-flavors. This work represents the first comprehensive analysis of kombuchas in Argentina, revealing their variability and providing relevant insights for producers and consumers.Fil: Moccia, Tobías. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales. Universidad Nacional del Comahue. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales; ArgentinaFil: Antuña, Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales. Universidad Nacional del Comahue. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales; ArgentinaFil: Bruzone, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales. Universidad Nacional del Comahue. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales; ArgentinaFil: Burini, Julieta Amalia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales. Universidad Nacional del Comahue. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales; ArgentinaFil: Libkind Frati, Diego. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales. Universidad Nacional del Comahue. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales; ArgentinaFil: Alvarez, Lucía Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales. Universidad Nacional del Comahue. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales; ArgentinaWiley2024-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/264449Moccia, Tobías; Antuña, Carolina; Bruzone, María Clara; Burini, Julieta Amalia; Libkind Frati, Diego; et al.; First Characterization of Kombucha Beverages Brewed in Argentina: Flavors, Off‐Flavors, and Chemical Profiles; Wiley; International Journal of Food Science; 2024; 1; 9-2024; 1-92314-5765CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/10.1155/2024/8677090info:eu-repo/semantics/altIdentifier/doi/10.1155/2024/8677090info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:39:27Zoai:ri.conicet.gov.ar:11336/264449instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:39:27.575CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
First Characterization of Kombucha Beverages Brewed in Argentina: Flavors, Off‐Flavors, and Chemical Profiles |
title |
First Characterization of Kombucha Beverages Brewed in Argentina: Flavors, Off‐Flavors, and Chemical Profiles |
spellingShingle |
First Characterization of Kombucha Beverages Brewed in Argentina: Flavors, Off‐Flavors, and Chemical Profiles Moccia, Tobías FERMENTATION FERMENTED BEVERAGES SCOBY SENSORY ANALYSIS |
title_short |
First Characterization of Kombucha Beverages Brewed in Argentina: Flavors, Off‐Flavors, and Chemical Profiles |
title_full |
First Characterization of Kombucha Beverages Brewed in Argentina: Flavors, Off‐Flavors, and Chemical Profiles |
title_fullStr |
First Characterization of Kombucha Beverages Brewed in Argentina: Flavors, Off‐Flavors, and Chemical Profiles |
title_full_unstemmed |
First Characterization of Kombucha Beverages Brewed in Argentina: Flavors, Off‐Flavors, and Chemical Profiles |
title_sort |
First Characterization of Kombucha Beverages Brewed in Argentina: Flavors, Off‐Flavors, and Chemical Profiles |
dc.creator.none.fl_str_mv |
Moccia, Tobías Antuña, Carolina Bruzone, María Clara Burini, Julieta Amalia Libkind Frati, Diego Alvarez, Lucía Paula |
author |
Moccia, Tobías |
author_facet |
Moccia, Tobías Antuña, Carolina Bruzone, María Clara Burini, Julieta Amalia Libkind Frati, Diego Alvarez, Lucía Paula |
author_role |
author |
author2 |
Antuña, Carolina Bruzone, María Clara Burini, Julieta Amalia Libkind Frati, Diego Alvarez, Lucía Paula |
author2_role |
author author author author author |
dc.subject.none.fl_str_mv |
FERMENTATION FERMENTED BEVERAGES SCOBY SENSORY ANALYSIS |
topic |
FERMENTATION FERMENTED BEVERAGES SCOBY SENSORY ANALYSIS |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
Kombucha is an acidic beverage obtained through the fermentation of sweetened tea by bacteria and yeast. The kombucha market is relatively new and shows sustained growth. Given kombucha’s inherent characteristics, compliance with regulations may be challenging. The aim of this study was to characterize the chemical and sensory diversity of commercial kombuchas in Argentina. Acetic acid was the predominant acid, while lactic and glucuronic acids were present in 70% and 50% of the kombuchas, respectively. Only 20% of the kombuchas met the ethanol limit, while all fell within the established pH range. Ninety percent had sugar concentrations exceeding the limit set by Argentinian Law. As assessed by a trained panel, drinkability was positively associated with sweetness and fruity tastes and negatively associated with astringency, bitterness, and off-flavors. This work represents the first comprehensive analysis of kombuchas in Argentina, revealing their variability and providing relevant insights for producers and consumers. Fil: Moccia, Tobías. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales. Universidad Nacional del Comahue. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales; Argentina Fil: Antuña, Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales. Universidad Nacional del Comahue. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales; Argentina Fil: Bruzone, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales. Universidad Nacional del Comahue. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales; Argentina Fil: Burini, Julieta Amalia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales. Universidad Nacional del Comahue. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales; Argentina Fil: Libkind Frati, Diego. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales. Universidad Nacional del Comahue. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales; Argentina Fil: Alvarez, Lucía Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales. Universidad Nacional del Comahue. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales; Argentina |
description |
Kombucha is an acidic beverage obtained through the fermentation of sweetened tea by bacteria and yeast. The kombucha market is relatively new and shows sustained growth. Given kombucha’s inherent characteristics, compliance with regulations may be challenging. The aim of this study was to characterize the chemical and sensory diversity of commercial kombuchas in Argentina. Acetic acid was the predominant acid, while lactic and glucuronic acids were present in 70% and 50% of the kombuchas, respectively. Only 20% of the kombuchas met the ethanol limit, while all fell within the established pH range. Ninety percent had sugar concentrations exceeding the limit set by Argentinian Law. As assessed by a trained panel, drinkability was positively associated with sweetness and fruity tastes and negatively associated with astringency, bitterness, and off-flavors. This work represents the first comprehensive analysis of kombuchas in Argentina, revealing their variability and providing relevant insights for producers and consumers. |
publishDate |
2024 |
dc.date.none.fl_str_mv |
2024-09 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/264449 Moccia, Tobías; Antuña, Carolina; Bruzone, María Clara; Burini, Julieta Amalia; Libkind Frati, Diego; et al.; First Characterization of Kombucha Beverages Brewed in Argentina: Flavors, Off‐Flavors, and Chemical Profiles; Wiley; International Journal of Food Science; 2024; 1; 9-2024; 1-9 2314-5765 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/264449 |
identifier_str_mv |
Moccia, Tobías; Antuña, Carolina; Bruzone, María Clara; Burini, Julieta Amalia; Libkind Frati, Diego; et al.; First Characterization of Kombucha Beverages Brewed in Argentina: Flavors, Off‐Flavors, and Chemical Profiles; Wiley; International Journal of Food Science; 2024; 1; 9-2024; 1-9 2314-5765 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/10.1155/2024/8677090 info:eu-repo/semantics/altIdentifier/doi/10.1155/2024/8677090 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by/2.5/ar/ |
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openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/2.5/ar/ |
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application/pdf application/pdf application/pdf application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Wiley |
publisher.none.fl_str_mv |
Wiley |
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reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
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CONICET Digital (CONICET) |
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CONICET Digital (CONICET) |
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Consejo Nacional de Investigaciones Científicas y Técnicas |
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CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
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