Anais do Simpósio Latino Americano de Ciências de Alimentos
Anais do 14 SLACA - Simpósio Latino Americano de Ciência de Alimentos

Kombucha is traditionally obtained from the fermentation of Camellia sinensis wort added with sugars by a symbiotic colony of bacteria and yeast (SCOBY). Its chemical composition is variable and depends mainly on fermentation time and SCOBY. In general, there is the formation of organic acids, ethanol, and volatile compounds, among others.1 The aim of this work was to investigate the profile of volatile compounds in commercial kombucha. The volatile compounds from the kombucha were extracted by SPME on a fiber coated with PDMS/CAR/DVB with an equilibrium and desorption time of 30 and 2 min. The compounds were analyzed by GC-MS on a DB-5 column (30 mx 0.25 mm x 0.25 μm), initial temperature of 60 °C for 4 min, heating rate of 5 °C min-1 until reaching 180 °C, with a heating rate of 20 °C min-1 to 250 °C for 5 min, with a flow of 2 mL min-1 and helium as the carrier gas. The mass detector operated with 70 e-V ionization energy, interface temperature of 230 °C, quadrupole temperature of 150 °C and ion source temperature of 230 °C. From the results, it was possible to tentatively identify 35 volatile compounds that make up the aroma of kombucha, these compounds belonged to nine classes, being esters (20.0%), ketones (8.6%), aldehyde (2.8%), carboxylic acids (20.0%), alcohols (20.0%), hydrocarbons (11.5%), lactones (11.5%) and terpenes (5.7%). Zu et al.2 identified six classes of volatiles (esters, alkenes, alcohols, aldehydes, ketones and aromatic hydrocarbons. Zhang et al.3 pointed out that most of these compounds are produced during the fermentation of the drink. In this context, it is seen that the most representative compounds in the kombucha aroma were the esters, carboxylic acids and alcohols.