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The present study compared traditional kombucha prepared with black tea and green tea to kombuchas produced with several alternative substrates, including white tea, chrysanthemum, honeysuckle, and mint infusions. Throughout the fermentation process, liquid and gas chromatography analyzed sugars, ethanol, organic acids, and volatile compounds. Sugar consumption was substrate\u2010dependent, with mint kombucha having the highest amount of residual sugar and honeysuckle having the lowest. Forty\u2010six volatile organic compounds were detected, including alcohols, esters, acids, aldehydes, ketones, and other compounds. Twenty\u2010two compounds were produced during the fermentation and identified in all kombuchas; some of these compounds represented fruity and floral aromas. Another 24 compounds were substrate specific. Notably, the herb\u2010based kombuchas (chrysanthemum, honeysuckle, and mint) contained several compounds absent in the tea\u2010based kombuchas and are associated with minty, cooling, and refreshing aromas. Mint and green tea kombucha attained the highest and lowest overall sensorial acceptance ratings, respectively. This study demonstrated herbal substrates' suitability to prepare kombucha gastronomically with volatile compound and flavor profiles distinct from tea\u2010based kombuchas.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Application<\/jats:title>\n                    <jats:p>The kombucha beverage is a low\u2010caloric functional drink that is increasingly popular around the world. While it is traditionally produced with black or green tea, this paper explores its production based on other herbal and floral infusions. The kombucha analogs presented in this paper can provide consumers with healthy alternatives for sugary soft drinks while also offering a broader range of flavors.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.15613","type":"journal-article","created":{"date-parts":[[2021,2,14]],"date-time":"2021-02-14T11:18:17Z","timestamp":1613301497000},"page":"740-748","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":83,"title":["The chemistry and sensory characteristics of new herbal tea\u2010based kombuchas"],"prefix":"10.1111","volume":"86","author":[{"given":"Jing","family":"Zhang","sequence":"first","affiliation":[{"name":"Biology Department Federal University of Lavras  CEP 37200\u2010000 Lavras MG Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Joshua","family":"Van Mullem","sequence":"additional","affiliation":[{"name":"Biology Department Federal University of Lavras  CEP 37200\u2010000 Lavras MG Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Disney Ribeiro","family":"Dias","sequence":"additional","affiliation":[{"name":"Food Science Department Federal University of Lavras  CEP 37200\u2010000 Lavras MG Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1320-8882","authenticated-orcid":false,"given":"Rosane Freitas","family":"Schwan","sequence":"additional","affiliation":[{"name":"Biology Department Federal University of Lavras  CEP 37200\u2010000 Lavras MG Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2021,2,13]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2011.12.033"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf020805l"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0963-9969(00)00067-3"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.1006\/fstl.1999.0548"},{"issue":"1","key":"e_1_2_8_6_1","first-page":"83","article-title":"Comparison of polyphenolic composition of extracts from honeysuckle, chokeberries and green tea\u2014A short report","volume":"57","author":"Frejnagel S.","year":"2007","journal-title":"Polish Journal of Food and Nutrition Sciences"},{"key":"e_1_2_8_7_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu11010001"},{"key":"e_1_2_8_8_1","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028X-63.7.976"},{"key":"e_1_2_8_9_1","doi-asserted-by":"publisher","DOI":"10.1080\/87559129509541054"},{"key":"e_1_2_8_10_1","doi-asserted-by":"publisher","DOI":"10.1080\/87559129509541053"},{"key":"e_1_2_8_11_1","doi-asserted-by":"publisher","DOI":"10.1080\/87559129509541056"},{"key":"e_1_2_8_12_1","doi-asserted-by":"publisher","DOI":"10.3390\/antiox9050447"},{"key":"e_1_2_8_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2006.05.032"},{"key":"e_1_2_8_14_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745-4557.2008.00231.x"},{"key":"e_1_2_8_15_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.7b04116"},{"key":"e_1_2_8_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfca.2013.12.007"},{"key":"e_1_2_8_17_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1750-3841.2009.01272.x"},{"key":"e_1_2_8_18_1","doi-asserted-by":"publisher","DOI":"10.1201\/9781482276473"},{"key":"e_1_2_8_19_1","article-title":"SPECIAL REPORT: Kombucha brewing under the Food and Drug Administration Model Food Code: Risk analysis and processing guidance","author":"Nummer B. 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