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PERFIL DE COMPOSTOS ORGÂNICOS VOLÁTEIS E PARÂMETROS FÍSICO-QUÍMICOS DA KOMBUCHA DE MELADO DE CANA-DE-AÇÚCAR ENRIQUECIDA COM ACEROLA

Doi: 10.47094/978-65-6036-585-8/195-201

PALAVRAS CHAVE: Cromatografia Gasosa. Fermentação. Etanol.

KEYWORDS: Gas Chromatography. Fermentation. Ethanol.

ABSTRACT:
Kombucha is a drink based on an infusion or extract of Camellia sinensis, sugars and fermented by a symbiotic culture of bacteria and yeast. The addition of cane sugar syrup works as a substrate during fermentation, in addition, the incorporation of acerola adds nutritional value to kombucha, due to the presence of vitamins. The objective of this work was to evaluate the physicochemical parameters and the profile of volatile organic compounds (VOCs) of cane sugar syrup kombucha enriched with acerola (CSKEA).

Autores

  • Flávio Alves da Silva

  • Gustavo Henrique Amaral Monteiro Rocha

  • Igor Savioli Flores

  • Julio Cesar Colivet Briceno

  • Julião Pereira

  • Lethicya Lucas Pires da Silva

  • Tatianne Ferreira de Oliveira

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