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Filtering by: Creator Running, David L. Committee Member Navab-Daneshmand, Tala Contributor Tomasino, Elizabeth

Prevalence of Volatile Phenols in Kombucha and Evaluation of Factors that Influence their Formation

Creator:

Navarro, Roxana

Abstract:

Kombucha is a traditional fermented beverage that has become increasingly popular in the United States due to its perceived health benefits and unique flavor profiles. The drivers of kombucha flavor have not been fully characterized, at least in part because it is produced using a complex microbial community, leading to...

Resource Type:

Masters Thesis

Full Text:

illustrated in Figure 1. Tea is added at concentrations of 5-20 g/L and steeped in boiled water for 5-15