{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,22]],"date-time":"2026-09-22T00:51:22Z","timestamp":1790038282655,"version":"4.0.1"},"reference-count":110,"publisher":"MDPI AG","issue":"12","license":[{"start":{"date-parts":[[2026,6,8]],"date-time":"2026-06-08T00:00:00Z","timestamp":1780876800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Rio de Janeiro Research Support Foundation","award":["E26\/200.940\/2021-259919"],"award-info":[{"award-number":["E26\/200.940\/2021-259919"]}]},{"name":"Rio de Janeiro Research Support Foundation","award":["E26\/204.113\/2024-299104"],"award-info":[{"award-number":["E26\/204.113\/2024-299104"]}]},{"name":"Rio de Janeiro Research Support Foundation","award":["E26\/204.001\/2024"],"award-info":[{"award-number":["E26\/204.001\/2024"]}]},{"name":"FAPERJ post-doc scholarship","award":["E-26\/200.183\/2024"],"award-info":[{"award-number":["E-26\/200.183\/2024"]}]},{"name":"FAPERJ post-doc scholarship","award":["E-26\/200.182\/2024"],"award-info":[{"award-number":["E-26\/200.182\/2024"]}]},{"name":"Brazilian National Council for Scientific and Technological Development","award":["307080\/2023-4"],"award-info":[{"award-number":["307080\/2023-4"]}]},{"DOI":"10.13039\/501100002322","name":"Coordination for the Improvement of Higher Education Personnel","doi-asserted-by":"crossref","id":[{"id":"10.13039\/501100002322","id-type":"DOI","asserted-by":"crossref"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Kombucha is traditionally produced by fermenting Camellia sinensis tea and sugar in a consortium of microorganisms called SCOBY (Symbiotic Culture Of Bacteria and Yeasts). Short- and medium-chain fatty acids and other organic acids in K are mainly produced by acetic acid bacteria, which contribute to the typical K taste. Coffee is one of the most widely consumed beverages in the world and one of the most traded commodities globally. Harvesting during coffee production generates tons of byproducts generally considered of low value, including cascara (CC), composed of dried pulp and skin, and leaves (CL). To date, few studies have investigated the production of short- and medium-chain fatty acids and monosaccharide\u2019s profile during traditional kombucha fermentation, and their composition in kombuchas prepared from substrates other than C. sinensis is even scarcer. This study followed the changes in sugars and the production of short- and medium-chain fatty acids during K fermentation of black tea (BT), CC, and CL and associated their concentrations with physicochemical parameters (total soluble solids (TSS), pH, and titratable acidity (TA)) and the perceived acidity of the beverages evaluated by a trained panel and untrained consumers. BT K, a SCOBY, and 10% sucrose were added to infusions of arabica CC, CL, or BT. The mixture was fermented for 0, 3, 6, and 9 days. Organic acids were analyzed by GC-MS; sucrose and monosaccharides were analyzed by HPLC-RID. The Rate All That Apply (RATA) test was used for sensory analysis. Results were treated by ANOVA\u2013Fisher and Pearson correlation tests with significance at p &lt; 0.05. Glucose, fructose, arabinose, xylose, cellobiose and glycerol were identified in the infusions. On average, sucrose concentration decreased by 28% up to day 9, considering all K samples, accompanied by TSS decrease. Eight organic acids were semi-quantified, with acetic being the major acid in all beverages (8.4 to 1971 mg L\u22121) and isovaleric being the lead minor acid (0.7 to 17.7 mg L\u22121). Additional acids identified were: butanoic, 2-methylpropanoic, pentanoic, 3-methylpentanoic, hexanoic, and octanoic acids. TA values and sourness perceived by consumer assessors increased generally, even though in CC Ks, the acid concentration decreased by day 9. TA, sourness, and sparkling and fizzy mouthfeel correlated positively in all Ks. In general, although the total acid concentration was mainly higher on days 3 or 6, CO2 formation, among other organic acids, probably increased TA and sourness on day 9. Although it is generally accepted that pH and organic acid concentrations are directly associated with sour taste, it is not possible to accurately predict and modify sour taste intensity in kombucha based only on these parameters, given that other factors, such as the production of CO2, the existence of buffer systems, and the presence of sugars and other soluble solids, will probably affect the perceived acidity and sourness.<\/jats:p>","DOI":"10.3390\/foods15122074","type":"journal-article","created":{"date-parts":[[2026,6,8]],"date-time":"2026-06-08T16:25:16Z","timestamp":1780935916000},"page":"2074","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Changes in Short- and Medium-Chain Fatty Acids and Sugars During Kombucha Fermentation of Tea and Coffee Byproducts and Their Relation to Sourness"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-2139-0330","authenticated-orcid":false,"given":"Amanda Lu\u00edsa","family":"Sales","sequence":"first","affiliation":[{"name":"N\u00facleo de Pesquisa em Caf\u00e9 Prof. Luiz Carlos Trugo (NUPECAF\u00c9), Laborat\u00f3rio de Qu\u00edmica e Bioatividade de Alimentos, Instituto de Nutri\u00e7\u00e3o, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. J, Rio de Janeiro 21941-902, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Marco Aurelio","family":"Dal Sasso","sequence":"additional","affiliation":[{"name":"Instituto de Qu\u00edmica, Universidade Federal do Rio de Janeiro, Avenida Hor\u00e1cio Macedo, 1281, LADETEC, Polo de Qu\u00edmica, Ilha do Fund\u00e3o, Rio de Janeiro 21941-598, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4924-6741","authenticated-orcid":false,"given":"D\u00e9bora de Almeida","family":"Azevedo","sequence":"additional","affiliation":[{"name":"Instituto de Qu\u00edmica, Universidade Federal do Rio de Janeiro, Avenida Hor\u00e1cio Macedo, 1281, LADETEC, Polo de Qu\u00edmica, Ilha do Fund\u00e3o, Rio de Janeiro 21941-598, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Alessandro","family":"Maia","sequence":"additional","affiliation":[{"name":"N\u00facleo de Pesquisa em Caf\u00e9 Prof. Luiz Carlos Trugo (NUPECAF\u00c9), Laborat\u00f3rio de Qu\u00edmica e Bioatividade de Alimentos, Instituto de Nutri\u00e7\u00e3o, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. J, Rio de Janeiro 21941-902, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1365-8990","authenticated-orcid":false,"given":"Ver\u00f4nica","family":"Calado","sequence":"additional","affiliation":[{"name":"Laborat\u00f3rio de Termoan\u00e1lises e de Reologia (LABTER), Escola de Qu\u00edmica, Universidade Federal do Rio de Janeiro, Avenida Athos da Silveira Ramos, 149, CT, Cidade Universit\u00e1ria, Rio de Janeiro 21941-909, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6964-0749","authenticated-orcid":false,"given":"Marco Ant\u00f4nio Lemos","family":"Miguel","sequence":"additional","affiliation":[{"name":"Laborat\u00f3rio de Microbiologia de Alimentos, Instituto de Microbiologia Paulo de G\u00f3es, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. I, Rio de Janeiro 21941-902, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7584-5564","authenticated-orcid":false,"given":"Adriana","family":"Farah","sequence":"additional","affiliation":[{"name":"N\u00facleo de Pesquisa em Caf\u00e9 Prof. Luiz Carlos Trugo (NUPECAF\u00c9), Laborat\u00f3rio de Qu\u00edmica e Bioatividade de Alimentos, Instituto de Nutri\u00e7\u00e3o, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. J, Rio de Janeiro 21941-902, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,6,8]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"94","DOI":"10.1016\/j.copbio.2016.11.010","article-title":"Health benefits of fermented foods: Microbiota and beyond","volume":"44","author":"Marco","year":"2017","journal-title":"Curr. Opin. 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