Volatile, Microbial, and Sensory Profiles and Consumer Acceptance of Coffee Cascara Kombuchas - Sales, Amanda Luísa; Cunha, Sara C.; Morgado, Jéssika; Cruz, Adriano; Santos, Thiago F.; Ferreira, Isabel M.P.L.V.O.; Fernandes, José O.; Miguel, Marco Antonio L.; Farah, Adriana (Foods, 2023)
Keywords: Acceptance tests; Acetic acid; acetone; Aldehydes; Beverages; Bioactive compounds; Black tea; Brazil; butyrates; Byproducts; Cascara; Chromatography; Coffea arabica; Coffee; coffee by-products; coffee husk; Coffee industry; consumer acceptance; Damascenone; Esters; Ethanol; Ethyl acetate; Ethyl butanoate; Ethyl butyrate; Ethyl hexanoate; Fermentation; fermented beverages; Fermented food; Fingerprinting; Flavors; Food; Food industry; Food science; fruits; Headspace; hedonic scales; honey; Instrument industry; Ions; isoamyl alcohol; Isopentyl alcohol; Ketones; kombucha; Limonene; Linalool; Microorganisms; Nicaragua; Nonalactone; Octanoic acid; people; Phenylacetaldehyde; Phenylethyl alcohol; Sensory properties; solid phase microextraction; Solid phases; sucrose; Sugar; Sustainable practices; Sweetness; Tea; VOCs; volatile compounds; Volatile organic compounds; volatilome; Yeast; Brazil; United States; Nicaragua; Rio de Janeiro Brazil; United States--US; Europe; volatilome; coffee husk; fermentation; fermented beverages; novel foods; black tea; coffee by-products