红茶菌是一种传统上由茶树叶制成的发酵饮料。市场最近急剧扩张,这种饮料变得更加精致,健康的食品材料和口味。咖啡生产过程中的修剪和收获可能会产生大量被丢弃的咖啡叶,尽管它们含有大量的生物活性化合物。包括在茶和咖啡种子中发现的那些。这项研究描述了挥发物的变化,微生物,发酵3-9天之间纯的和混合的阿拉伯咖啡叶茶kombuchas的感官特征。里约热内卢的消费者(n=103)也对接受度进行了评估。使用红茶茶发酵剂(BTKS)(10%)制备Kombuchas(K),蔗糖(10%),细菌和酵母的共生培养物(SCOBY)(2.5%),和纯咖啡叶浸液(CL)或与2.5%的烤垫浸液(CL-TM)的50:50混合物。选择RATA测试用于感官概况表征。当考虑所有输液和红茶菌样品时,确定了一百种挥发性有机化合物。在CLK和CL-TMK中鉴定出的潜在影响化合物是:水杨酸甲酯,苯甲醛,己醛,非肛门,十五烷醛,苯乙醇,cedrol,3,5-ocadien-2-1,β-damascenone,α-紫罗兰酮,β-紫罗兰酮,乙酸,己酸,辛酸,壬酸,癸酸,异戊酸,芳樟醇,(S)-二氢Actinidiolide,异戊醇,己酸乙酯,还有香叶基丙酮.CLK中强度较高的香气和风味描述符包括果味,桃子,甜,和草药,而CL-TMK包括额外的烤伴侣笔记。在第3天,CL-TMK和CLK的平均接受度最高(分别为6.6和6.4,在九点量表上)。阿拉比卡咖啡叶可以是一种具有类似指纹指纹的副产品,可以探索用于食品工业中潜在健康的发酵饮料的制备。
Kombucha is a fermented beverage traditionally made from the leaves of Camelia sinensis. The market has drastically expanded recently, and the beverage has become more elaborated with new, healthy food materials and flavors. Pruning and harvesting during coffee production may generate tons of coffee leaves that are discarded although they contain substantial amounts of bioactive compounds, including those found in maté tea and coffee seeds. This study characterized the changes in volatilome, microbial, and sensory profiles of pure and blended arabica coffee leaf tea kombuchas between 3-9 days of fermentation. Acceptance was also evaluated by consumers from Rio de Janeiro (n = 103). Kombuchas (K) were prepared using black tea kombucha starter (BTKS) (10%), sucrose (10%), a symbiotic culture of Bacteria and Yeasts (SCOBY) (2.5%), and a pure coffee leaf infusion (CL) or a 50:50 blend with toasted maté infusion (CL-TM) at 2.5%. The RATA test was chosen for sensory profile characterization. One hundred volatile organic compounds were identified when all infusions and kombucha samples were considered. The potential impact compounds identified in CL K and CL-TM K were: methyl salicylate, benzaldehyde, hexanal, nonanal, pentadecanal, phenylethyl-alcohol, cedrol, 3,5-octadien-2-one, β-damascenone, α-ionone, β-ionone, acetic acid, caproic acid, octanoic acid, nonanoic acid, decanoic acid, isovaleric acid, linalool, (S)-dihydroactinidiolide, isoamyl alcohol, ethyl hexanoate, and geranyl acetone. Aroma and flavor descriptors with higher intensities in CL K included fruity, peach, sweet, and herbal, while CL-TM K included additional toasted mate notes. The highest mean acceptance score was given to CL-TM K and CL K on day 3 (6.6 and 6.4, respectively, on a nine-point scale). Arabica coffee leaf can be a co-product with similar fingerprinting to maté and black tea, which can be explored for the elaboration of potentially healthy fermented beverages in food industries.