Sensory Profile of Kombucha Brewed with New Zealand Ingredients by Focus Group and Word Clouds
Kombucha is a yeast and bacterially fermented tea that is often described as having an acetic, fruity and sour flavour. There is a particular lack of sensory research around the use of Kombucha with additional ingredients such as those from the pepper family, or with hops. The goal of this project w...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-06-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/7/3/100 |
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| author | Hazel Alderson Chang Liu Annu Mehta Hinal Suresh Gala Natalia Rutendo Mazive Yuzheng Chen Yuwei Zhang Shichang Wang Luca Serventi |
| author_facet | Hazel Alderson Chang Liu Annu Mehta Hinal Suresh Gala Natalia Rutendo Mazive Yuzheng Chen Yuwei Zhang Shichang Wang Luca Serventi |
| author_sort | Hazel Alderson |
| collection | DOAJ |
| description | Kombucha is a yeast and bacterially fermented tea that is often described as having an acetic, fruity and sour flavour. There is a particular lack of sensory research around the use of Kombucha with additional ingredients such as those from the pepper family, or with hops. The goal of this project was to obtain a sensory profile of Kombucha beverages with a range of different ingredients, particularly of a novel Kombucha made with only Kawakawa (<i>Piper excelsum</i>) leaves. Other samples included hops and black pepper. Instrumental data were collected for all the Kombucha samples, and a sensory focus group of eight semi-trained panellists were set up to create a sensory profile of four products. Commercially available Kombucha, along with reference training samples were used to train the panel. Kawakawa Kombucha was found to be the sourest of the four samples and was described as having the bitterest aftertaste. The instrumental results showed that the Kawakawa Kombucha had the highest titratable acidity (1.55 vs. 1.21–1.42 mL) as well as the highest alcohol percentage (0.40 vs. 0.15–0.30%). The hops sample had the highest pH (3.72 vs. 3.49–3.54), with the lowest titratable acidity (1.21), and, from a basic poll, was the most liked of the samples. Each Kombucha had its own unique set of sensory descriptors with particular emphasis on the Kawakawa product, having unique mouthfeel descriptors as a result of some of the compounds found in Kawakawa. This research has led to a few areas that could be further studied, such as the characteristics of the Piperaceae family under fermentation and the different effects or the foaminess of the Kawakawa Kombucha, which is not fully explained. |
| first_indexed | 2024-03-10T10:07:38Z |
| format | Article |
| id | doaj.art-88e5cfe4986a40d3bcfbe1c0b3224d9e |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-10T10:07:38Z |
| publishDate | 2021-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-88e5cfe4986a40d3bcfbe1c0b3224d9e2023-11-22T01:26:28ZengMDPI AGFermentation2311-56372021-06-017310010.3390/fermentation7030100Sensory Profile of Kombucha Brewed with New Zealand Ingredients by Focus Group and Word CloudsHazel Alderson0Chang Liu1Annu Mehta2Hinal Suresh Gala3Natalia Rutendo Mazive4Yuzheng Chen5Yuwei Zhang6Shichang Wang7Luca Serventi8Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New ZealandDepartment of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New ZealandDepartment of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New ZealandDepartment of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New ZealandDepartment of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New ZealandDepartment of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New ZealandDepartment of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New ZealandDepartment of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New ZealandDepartment of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New ZealandKombucha is a yeast and bacterially fermented tea that is often described as having an acetic, fruity and sour flavour. There is a particular lack of sensory research around the use of Kombucha with additional ingredients such as those from the pepper family, or with hops. The goal of this project was to obtain a sensory profile of Kombucha beverages with a range of different ingredients, particularly of a novel Kombucha made with only Kawakawa (<i>Piper excelsum</i>) leaves. Other samples included hops and black pepper. Instrumental data were collected for all the Kombucha samples, and a sensory focus group of eight semi-trained panellists were set up to create a sensory profile of four products. Commercially available Kombucha, along with reference training samples were used to train the panel. Kawakawa Kombucha was found to be the sourest of the four samples and was described as having the bitterest aftertaste. The instrumental results showed that the Kawakawa Kombucha had the highest titratable acidity (1.55 vs. 1.21–1.42 mL) as well as the highest alcohol percentage (0.40 vs. 0.15–0.30%). The hops sample had the highest pH (3.72 vs. 3.49–3.54), with the lowest titratable acidity (1.21), and, from a basic poll, was the most liked of the samples. Each Kombucha had its own unique set of sensory descriptors with particular emphasis on the Kawakawa product, having unique mouthfeel descriptors as a result of some of the compounds found in Kawakawa. This research has led to a few areas that could be further studied, such as the characteristics of the Piperaceae family under fermentation and the different effects or the foaminess of the Kawakawa Kombucha, which is not fully explained.https://www.mdpi.com/2311-5637/7/3/100black pepperfocus grouphopsKawakawa |
| spellingShingle | Hazel Alderson Chang Liu Annu Mehta Hinal Suresh Gala Natalia Rutendo Mazive Yuzheng Chen Yuwei Zhang Shichang Wang Luca Serventi Sensory Profile of Kombucha Brewed with New Zealand Ingredients by Focus Group and Word Clouds Fermentation black pepper focus group hops Kawakawa |
| title | Sensory Profile of Kombucha Brewed with New Zealand Ingredients by Focus Group and Word Clouds |
| title_full | Sensory Profile of Kombucha Brewed with New Zealand Ingredients by Focus Group and Word Clouds |
| title_fullStr | Sensory Profile of Kombucha Brewed with New Zealand Ingredients by Focus Group and Word Clouds |
| title_full_unstemmed | Sensory Profile of Kombucha Brewed with New Zealand Ingredients by Focus Group and Word Clouds |
| title_short | Sensory Profile of Kombucha Brewed with New Zealand Ingredients by Focus Group and Word Clouds |
| title_sort | sensory profile of kombucha brewed with new zealand ingredients by focus group and word clouds |
| topic | black pepper focus group hops Kawakawa |
| url | https://www.mdpi.com/2311-5637/7/3/100 |
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