Sensory Profile of Kombucha Brewed with New Zealand Ingredients by Focus Group and Word Clouds

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dc.citation.issue3
dc.citation.volume7
dc.contributor.authorAlderson H
dc.contributor.authorLiu C
dc.contributor.authorMehta A
dc.contributor.authorGala HS
dc.contributor.authorMazive NR
dc.contributor.authorChen Y
dc.contributor.authorZhang Y
dc.contributor.authorWang S
dc.contributor.authorServenti L
dc.contributor.editorViejo CG
dc.contributor.editorFuentes S
dc.date.accessioned2025-03-27T22:45:45Z
dc.date.available2025-03-27T22:45:45Z
dc.date.issued2021-06-23
dc.description.abstractKombucha 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 (Piper excelsum) 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.
dc.description.confidentialfalse
dc.edition.edition2021
dc.identifier.citationAlderson H, Liu C, Mehta A, Gala HS, Mazive NR, Chen Y, Zhang Y, Wang S, Serventi L. (2021). Sensory Profile of Kombucha Brewed with New Zealand Ingredients by Focus Group and Word Clouds. Fermentation. 7. 3.
dc.identifier.doi10.3390/fermentation7030100
dc.identifier.elements-typejournal-article
dc.identifier.issn2311-5637
dc.identifier.number100
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/72703
dc.languageEnglish
dc.publisherMDPI (Basel, Switzerland)
dc.publisher.urihttps://www.mdpi.com/2311-5637/7/3/100
dc.relation.isPartOfFermentation
dc.rights(c) 2021 The Author/s
dc.rightsCC BY 4.0
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectblack pepper
dc.subjectfocus group
dc.subjecthops
dc.subjectKawakawa
dc.titleSensory Profile of Kombucha Brewed with New Zealand Ingredients by Focus Group and Word Clouds
dc.typeJournal article
pubs.elements-id491856
pubs.organisational-groupOther
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