Volatile Compounds Formation in Kombucha

Abstract

This chapter provides a literature overview of the formation of the volatile compounds in different types of kombucha beverages. Traditionally, kombucha is cultivated on sweetened black or green tea at room temperature. The application of other substrates and fermentation process parameters widened the range of kombucha products. Nowadays, herb- and milk-based kombucha beverages, products obtained by fermentation of spices, winery effluent, fruits, and flowers are also available. Basic facts about kombucha history, production, microbiological and chemical composition, as well as physiological properties, are described. The formation of acetic acid, ethanol, and other volatiles is explained. Volatile components are the major part of the formation of sensory attributes. Acetic acid is the dominant volatile compound responsible for the kombucha beverage’s sour taste and antimicrobial activity. Most of the kombucha research demonstrated a low level of ethanol, which classifies these products as soft drinks. This is in accordance with the fact that kombucha fermentation is an aerobic process.