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The market has drastically expanded recently, and the beverage has become more elaborated with new, healthy food materials and flavors. Pruning and harvesting during coffee production may generate tons of coffee leaves that are discarded although they contain substantial amounts of bioactive compounds, including those found in mat\u00e9 tea and coffee seeds. This study characterized the changes in volatilome, microbial, and sensory profiles of pure and blended arabica coffee leaf tea kombuchas between 3\u20139 days of fermentation. Acceptance was also evaluated by consumers from Rio de Janeiro (n = 103). Kombuchas (K) were prepared using black tea kombucha starter (BTKS) (10%), sucrose (10%), a symbiotic culture of Bacteria and Yeasts (SCOBY) (2.5%), and a pure coffee leaf infusion (CL) or a 50:50 blend with toasted mat\u00e9 infusion (CL-TM) at 2.5%. The RATA test was chosen for sensory profile characterization. One hundred volatile organic compounds were identified when all infusions and kombucha samples were considered. The potential impact compounds identified in CL K and CL-TM K were: methyl salicylate, benzaldehyde, hexanal, nonanal, pentadecanal, phenylethyl-alcohol, cedrol, 3,5-octadien-2-one, \u03b2-damascenone, \u03b1-ionone, \u03b2-ionone, acetic acid, caproic acid, octanoic acid, nonanoic acid, decanoic acid, isovaleric acid, linalool, (S)-dihydroactinidiolide, isoamyl alcohol, ethyl hexanoate, and geranyl acetone. Aroma and flavor descriptors with higher intensities in CL K included fruity, peach, sweet, and herbal, while CL-TM K included additional toasted mate notes. The highest mean acceptance score was given to CL-TM K and CL K on day 3 (6.6 and 6.4, respectively, on a nine-point scale). Arabica coffee leaf can be a co-product with similar fingerprinting to mat\u00e9 and black tea, which can be explored for the elaboration of potentially healthy fermented beverages in food industries.<\/jats:p>","DOI":"10.3390\/foods13030484","type":"journal-article","created":{"date-parts":[[2024,2,2]],"date-time":"2024-02-02T09:42:32Z","timestamp":1706866952000},"page":"484","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":11,"title":["Volatilome, Microbial, and Sensory Profiles of Coffee Leaf and Coffee Leaf-Toasted Mat\u00e9 Kombuchas"],"prefix":"10.3390","volume":"13","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\u00f3riode 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"},{"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"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4320-2318","authenticated-orcid":false,"given":"Sara C.","family":"Cunha","sequence":"additional","affiliation":[{"name":"LAQV\/REQUIMTE, Laborat\u00f3rio de Bromatologia e Hidrologia, Departamento de Ci\u00eancias Qu\u00edmicas, Faculdade de Farm\u00e1cia da Universidade do Porto, 4099-030 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8424-1431","authenticated-orcid":false,"given":"Isabel M.P.L.V.O.","family":"Ferreira","sequence":"additional","affiliation":[{"name":"LAQV\/REQUIMTE, Laborat\u00f3rio de Bromatologia e Hidrologia, Departamento de Ci\u00eancias Qu\u00edmicas, Faculdade de Farm\u00e1cia da Universidade do Porto, 4099-030 Porto, Portugal"}]},{"given":"J\u00e9ssika","family":"Morgado","sequence":"additional","affiliation":[{"name":"N\u00facleo de Pesquisa em Caf\u00e9 Prof. Luiz Carlos Trugo (NUPECAF\u00c9), Laborat\u00f3riode 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"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6367-8343","authenticated-orcid":false,"given":"Lauro","family":"Melo","sequence":"additional","affiliation":[{"name":"Laborat\u00f3rio de An\u00e1lise Sensorial e Estudos do Consumidor (LASEC), Escola de Qu\u00edmica, Universidade Federal do Rio de Janeiro, Avenida Athos da Silveira Ramos, 149, CT, Bl. E, Rio de Janeiro 21941-909, Brazil"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5649-2003","authenticated-orcid":false,"given":"Juliana","family":"DePaula","sequence":"additional","affiliation":[{"name":"N\u00facleo de Pesquisa em Caf\u00e9 Prof. Luiz Carlos Trugo (NUPECAF\u00c9), Laborat\u00f3riode 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"}]},{"given":"Marco Antonio L.","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"}]},{"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\u00f3riode 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"}]}],"member":"1968","published-online":{"date-parts":[[2024,2,2]]},"reference":[{"key":"ref_1","unstructured":"Food and Agriculture Organization of the United Nations (2023, September 12). 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