Kombucha is a beverage made from sugared tea transformed by yeasts and acetic acid bacteria. Being originally homemade, it has become an industrially produced soft drink whose quality standards are poorly defined and whose production process is still not fully controlled. Based on current knowledge in beverages, links between kombucha's chemical composition and sensorial compounds are drawn. Macromolecules create turbidity, whereas uncharacterized tea pigments derivatives participate in the color. Residual sugars bring sweetness and organic acids produced by acetic acid bacteria form its characteristic sour taste. Acetic acid is also part of its aroma profile, although little data are available on the smell of kombucha. Carbon dioxide, potentially polyphenols, and residual ethanol are involved in the mouthfeel. In this review, after defining the key compounds that shape the characteristic sensory properties of kombucha, the impact of different production parameters is discussed. Water composition is determinant in the extraction of tea compounds along with the tea type and infusion duration and temperature. The type and amount of sweeteners play a role in the sweetness and influences the production kinetics. Similarly, the amount of inoculum and its microbial composition have an effect on the production, but the role of the vessels' geometry and temperature are also essential parameters that can be used to adjust the acidification phase's duration. Despite the amount of research carried out, further investigations of kombucha's sensory characteristics are needed. Such research could lead to a better definition of kombucha's quality and to an improved control over its production process.

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影响康普茶化学成分和感官品质的微生物和技术参数

康普茶是一种由酵母和醋酸菌转化的糖茶制成的饮料。最初是自制的，它已成为一种工业化生产的软饮料，其质量标准不明确，生产过程仍未完全控制。根据目前对饮料的了解，我们得出了康普茶的化学成分和感官化合物之间的联系。大分子产生混浊，而未表征的茶色素衍生物参与颜色。残糖带来甜味，醋酸菌产生的有机酸形成其特有的酸味。乙酸也是其香气特征的一部分，尽管关于康普茶气味的数据很少。二氧化碳、潜在的多酚和残留的乙醇都与口感有关。在这次审查中，在定义了塑造康普茶特征感官特性的关键化合物之后，讨论了不同生产参数的影响。水的成分与茶的类型、浸泡时间和温度一起是提取茶化合物的决定因素。甜味剂的类型和用量会影响甜度并影响生产动力学。同样，接种量及其微生物组成对产量有影响，但容器几何形状和温度的作用也是可用于调整酸化阶段持续时间的重要参数。尽管进行了大量研究，但仍需要进一步研究康普茶的感官特征。这样的研究可能会导致更好地定义康普茶'