Kim, Dongjoo published the artcileHealth-beneficial aroma and taste compounds in a newly developed kombucha using a Huanglongbing-tolerant mandarin hybrid, SDS of cas: 106-25-2, the publication is Journal of Food Science (2022), 87(6), 2595-2615, database is CAplus and MEDLINE.
Huanglongbing (HLB) is a destructive citrus greening disease; no com. applicable measures exist. ‘LB8-9’ Sugar Belle (SB), originally developed for the fresh market, is the most HLB-tolerant cultivar among com. available varieties. Due to the limited capacity of the fresh fruit market, there is a need to increase the demand for SB juice. Kombucha is a fermented tea beverage with black tea and sugar, and is considered a healthy drink with an increasing market. Therefore, we aim to study the potential of using SB juice in kombucha production Regular (black tea with no citrus juice added), Hamlin (black tea with Hamlin juice added), and SB kombucha (black tea with SB juice added) were prepared and analyzed to observe the composition of aroma and taste compounds in the kombuchas. Aroma and taste compounds in the kombuchas were analyzed using gas chromatog.-mass spectrometry/olfactometry and liquid chromatog.-triple quadrupole mass spectrometry, resp. For aroma compounds, SB kombucha was characterized by high concentrations of terpenes and their derivatives, which have mandarinlike aroma characteristics and health benefits such as antidiabetic and antioxidant effects. For taste compounds, SB kombucha contained higher amount of fructose and organic acids, which have the potential to increase the intensity of sweetness and sourness, and flavonoids. This would support the potential benefits of using SB to make kombucha. This study provides valuable information about the aroma and taste compounds in SB kombucha and its potential health benefits, compared with regular and Hamlin kombucha.
Journal of Food Science published new progress about 106-25-2. 106-25-2 belongs to alcohols-buliding-blocks, auxiliary class Natural product, name is cis-3,7-Dimethyl-2,6-Octadien-1-Ol, and the molecular formula is C10H18O, SDS of cas: 106-25-2.
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