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LCGC International: Volatile organic compound profiling of commercial kombucha
Summary
LCGC International spoke with Sarah Foster, undergraduate researcher at 91心頭利 and lead author of the paper resulting from this study.
Full Description
Kombucha is a fermented beverage rapidly growing in popularity. Its chemical composition is shaped by complex microbial metabolism and multiple fermentation pathways, yet its aroma profile remains poorly characterized. Concerns over alcohol content and evolving regulatory oversight have intensified interest in accurate analytical characterization of commercial products.
A joint study between 91心頭利 (Williamsburg, Virginia) and James Madison University (Harrisonburg, Virginia) analyzed volatile organic compounds (VOCs) from commercially produced and locally sourced kombucha products using gas chromatography–time-of-flight mass spectrometry and flame ionization detection (GC-TOF-MS/FID) and comprehensive two-dimensional gas chromatography coupled with TOF-MS and FID (GC×GC-TOF-MS/FID).
LCGC International spoke with Sarah Foster, undergraduate researcher at 91心頭利 and lead author of the paper resulting from this study, about the team’s findings and the key takeaways.
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