Kombuchas from black tea, green tea, and yerba-mate decocts: Perceived sensory map, emotions, and physicochemical parameters


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The aim of the present work was to compare kombuchas made of green and black teas and yerba-mate. Physicochemical properties, total polyphenols, condensed tannin content, antioxidant and anti-hypertensive activities were evaluated. Check-all-that-apply was used for sensory characterization of the samples and the emotions evoked. Green tea kombucha presented higher values of acetic acid and anti-hypertensive activity and lower values of ethanol. Black tea kombucha presented higher polyphenol content. Yerba-mate kombucha presented lower values of anti-hypertensive activity. Green tea kombucha presented sourness and acid aroma and flavors; black tea beverage, yellow color, and intense flavor; yerba-mate kombucha presented bright color. Ideal kombucha should present smooth smell and flavors and to be sweet. Awareness that kombucha was made of yerbamate evoked the emotions of peaceful, loving, and quiet; consumers evoked aggressive, worried and good emotions for black tea beverage and green tea consumers evoked to be pleased. Different tea leaves performed differently for physiochemical features, perceived sensory attributes and emotions evoked.
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Key words
Check-All-That-Apply,Ilex paraguariensis,Anti-hypertensive,Emotions
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