August 11, 2025EUREKA Life SciencesOpen Access

Comparison on chemical profile and sensory attributes of the kombucha beverage produced from black, green, oolong and orthodox tea

View Full Paper

Ask AI

Bookmark

Authors

Discussion

Comparison reveals differences in acidity and phenolic content in kombucha from black, green, oolong, and orthodox teas, suggesting unique flavors.

Kombucha produced from different teas showed significant changes in pH levels during fermentation, improving flavor profiles.
The acetic acid concentration peaked on the 8th day of fermentation, ranging between 0.6-3.6% depending on tea type.
Alcohol levels in kombucha increased over time, with black tea reaching up to 0.45% by the end of fermentation.
Sensory evaluation indicated a balance of vinegar and fruity tastes, making the beverages enjoyable overall.

Ranabhat et al. (2025) studied this question.

View Full Paper

Ask AI

Bookmark

Comparison reveals differences in acidity and phenolic content in kombucha from black, green, oolong, and orthodox teas, suggesting unique flavors.