Identification of the profile of volatile compounds in commercial kombucha added with hibiscus (Hibiscus rosa-sinensis) / Identificação do perfil de compostos voláteis em kombucha comercial adicionado de hibisco (Hibiscus rosa-sinensis)
DOI:
https://doi.org/10.34117/bjdv8n3-047Keywords:
aroma, tea, chromatography, spme.Abstract
Kombucha is a fermented drink from a symbiotic culture of bacteria and yeasts (SCOBY) and has been consumed due to its sensory and antioxidant characteristics that provide several health benefits, in addition to scientific evidence showing that there are variations in the chemistry of these kombucha. Therefore, this study aimed to investigate the profile of volatile compounds from kombucha commercials using the GC-MS-SPME technique. Five kombucha samples from commercial points on Rio de Janeiro City were analyzed. The profile of volatile compounds was evaluated using the SPME technique using a PDMS/DVB/CAR triple fiber. Volatiles were identified by comparing their mass spectra with a NIST and IRL. The results indicated that the profile of volatile compounds analyzed was constituted by nine classes of compounds, namely, esters, ketones, carboxylic acids, alcohols, aldehydes, amines, hydrocarbons, lactones and terpenes. Among them, the esters were the majority, ranging from 20.0 to 28.0 %, it was also possible to observe that 2-Octenal was the most abundant compound in all samples, ranging from 52.7 to 63.0 %. Thus, it is seen that the profile of volatile compounds in kombucha is found by a complex mixture of compounds belonging to different classes and which have the esters as the most representative due to the fermentation process that occurs during the production of kombucha.
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