136328 20260217205532.0 doi 10.3390/foods13132162 sideral 139243 ART-2024-139243 eng Morales, Diego Elaboration and Characterization of Novel Kombucha Drinks Based on Truffles (Tuber melanosporum and Tuber aestivum) with Interesting Aromatic and Compositional Profiles 2024 Access copy available to the general public Unrestricted The organoleptic and bioactive properties of truffles place these fungi as interesting materials for use in the of design functional foods based on fruiting bodies outside commercial standards. Moreover, kombucha beverages have become more popular in the Western world, leading to novel drinks using alternative substrates instead of tea leaves. In this work, two truffle species (Tuber melanosporum, TMEL; Tuber aestivum, TAES) and three different symbiotic consortia of bacteria and yeasts (SCOBYs: SC1, SC2, and SC3) were tested. Fermentation (21 days) was monitored in terms of physicochemical (pH, viscosity), biochemical (total carbohydrates, alcohol, soluble proteins, phenolic compounds), and sensory attributes (volatile organic compounds, VOCs). The obtained pH ranges were adequate, alcohol levels were undetectable or very low, and sugar content was lower than in traditional kombuchas or other beverages. In most cases, the usual bottling time could be applied (7–10 days), although longer fermentations are recommended (14 days) to reach higher protein and phenolic compounds contents. Truffle kombuchas produced up to 51 volatile organic compounds (alcohols, acids, esters, ketones, and aldehydes, among others), with TMEL showing a more complex profile than TAES. During the first week, acidic compound production was observed, especially acetic acid. Similar behavior in the VOC profile was reported with different SCOBYs. info:eu-repo/grantAgreement/ES/MICINN/JDC2022-048252-I info:eu-repo/semantics/openAccess by https://creativecommons.org/licenses/by/4.0/deed.es 5.1 2024 FOOD SCIENCE & TECHNOLOGY 43 / 182 = 0.236 2024 Q1 T1 1.021 2024 Food Science 2024 Q1 Health (social science) 2024 Q1 Plant Science 2024 Q1 Health Professions (miscellaneous) 2024 Q1 Microbiology 2024 Q2 8.7 2024 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion de la Fuente-Nieto, Laura Marco, Pedro Universidad de Zaragoza (orcid)0000-0003-3384-7534 Tejedor-Calvo, Eva Universidad de Zaragoza (orcid)0000-0001-5635-413X 2008 640 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Nutrición Bromatología 2009 750 Universidad de Zaragoza Dpto. Química Analítica Área Química Analítica 13, 13 (2024), 2162 [15 pp.] Foods Foods 2304-8158 2468637 http://zaguan.unizar.es/record/136328/files/texto_completo.pdf Versión publicada 2843584 http://zaguan.unizar.es/record/136328/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:136328 articulos driver 2026-02-17-20:32:54 ARTICLE