the library

Kombucha

Savory & ferment· ferment vinegar

Every one of its 13 compounds carries a paper the library can cite.

• acetic acidaromaacidreads as pungent (PubChem)Measured in 35 of 338 ingredients.cite

  quantified in the drink by spectrophotometry: 'starting from 0.63 ± 0.07 g/L at the initial stage to reach 8.42 ± 1.03 g/L at the final stage'; the dominant organic acid of the fermentation — Suffys et al. 2023, Foods (Section 3.1.2 (Carbohydrate, Alcohol, and Acid Concentration Kinetics during Kombucha Fermentation), text)
• lactic acidtasteacidreads as mild acid taste and does not overpower weaker aromatic flavors (PubChem)Measured in 8 of 338 ingredients.cite

  measured in the drink but small: 'ranging from 0.05 to 0.06 ± 0.00 g/L for the initial and final stages'; the paper concludes 'lactic acid is therefore less produced compared to acetic acid' — Suffys et al. 2023, Foods (Section 3.1.2 text)
• palmitic acidacidreads as slight characteristic taste (PubChem)Measured in 11 of 338 ingredients.cite

  OAV above 1 in the drink from D0 to D11 (1.07, 1.30, 3.13, 1.57, 1.34, 1.31), threshold 75 ppm — Suffys et al. 2023, Foods (Table 2, row A3 'hexadecanoic acid')
• methyl salicylatearomaesterreads as liquid having the characteristic odor of wintergreen (PubChem)Measured in 11 of 338 ingredients.cite

  OAV 1.72 at D0 against a 10 ppm threshold — Suffys et al. 2023, Foods (Table 2, row D1 'methyl 2-hydroxybenzoate')
• phenylethyl alcoholaromaalcoholreads as sharp burning taste (PubChem)Measured in 41 of 338 ingredients.cite

  'Major alcohols metabolized during fermentation are 2-phenylethanol and 3-methylbutan-1-ol, reaching 273.15 ± 2.16 and 113.39 ± 8.02 ppm at the final fermentation stage' — Suffys et al. 2023, Foods (Section 3.2.1 text)
• linaloolaromaalcoholreads as spicy, citrus taste (PubChem)Measured in 91 of 338 ingredients.cite

  present through the fermentation series in ppm — Suffys et al. 2023, Foods (Table 1 (Volatile organic compounds contents (ppm) with kombucha fermentation time), row 'linalool')
• p-cymenearomaterpenoidreads as mild pleasant odor (PubChem)Measured in 42 of 338 ingredients.cite

  'Terpene synthesis by diverse yeast taxa at the beginning of fermentation is again highlighted here, through the highest aroma perception of α-farnesene and p-cymene at D4 and D2, respectively.' — Suffys et al. 2023, Foods (Section 3.2.2 text)
• pelargonic acidaromaacidreads as fatty odor (PubChem)Measured in 5 of 338 ingredients.cite

  OAV above 1 from D2 to D11 (1.44, 1.82, 1.37, 1.48, 1.39), threshold 10 ppm — Suffys et al. 2023, Foods (Table 2, row A4 'nonanoic acid')
• myristic acidaromaacidMeasured in 6 of 338 ingredients.cite

  OAV 1.86 at D4, its only value above threshold in the drink; threshold 35 ppm — Suffys et al. 2023, Foods (Table 2, row A5 'tetradecanoic acid')
• isoamyl alcoholaromaalcoholMeasured in 43 of 338 ingredients.cite

  one of the two 'major alcohols metabolized during fermentation', reaching 113.39 ± 8.02 ppm at the final stage — Suffys et al. 2023, Foods (Section 3.2.1 text)
• 4-ethylguaiacolaromaphenolMeasured in 11 of 338 ingredients.cite

  absent from both raw teas; OAV rises with fermentation to 1.03 (D7), 1.03 (D9) and 1.08 (D11) — Suffys et al. 2023, Foods (Table 2, row E1 '4-ethyl-2-methoxyphenol')
• geraniolaromaalcoholreads as sweet rose odor (PubChem)Measured in 26 of 338 ingredients.cite

  named with linalool as the domination of the initial stage's 'citrus-floral-sweet, and orange notes' — Suffys et al. 2023, Foods (Section 3.2.2 text)
• alpha-farnesenearomaterpenoidMeasured in 8 of 338 ingredients.cite

  'stages D2-D4 fermentation brings intense citrus-herbal-lavender-bergamot notes (synthesis of α-farnesene)' — Suffys et al. 2023, Foods (Section 3.2.2 text)