# Volatile, Microbial, and Sensory Profiles and Consumer Acceptance of Coffee Cascara Kombuchas
## 3 Results and Discussion
### Volatile Organic Compounds
#### 3.3.1 Black Tea Kombucha  
The volatile compounds identified in the infusions and kombuchas are presented in Table 2. The total chromatogram peak areas can be observed in Figure 3.  
The importance of aldehydes, alcohols, and esters for black tea aroma has been reported [73]. In the present study, the following volatile compounds identified as key odorant compounds, according to their aroma activity values (OAV), were identified in the BT infusion: benzaldehyde, linalool, phenylethyl alcohol, hexanal, nonanal [74], and benzaldehyde. Other common compounds in black tea identified in the infusions and the BT K d0 were dihydroactinidiolide and theaspirane [73]. Theaspirane and the furan dihydroactinidiolide are carotenoid-derived aroma compounds in black tea [74]. Figure 3: Changes in the relative peak areas (%) of volatile organic compounds in black tea and coffee cascara infusion and kombucha beverages, grouped into chemical classes. Note: BT: black tea; Inf: infusion; CCB: coffee cascara from Brazil; CCN: coffee cascara from Nicaragua. \begin{table}
\begin{tabular}{c c c c c c c c c c c} \hline \hline
**Volatile Compound** & **Odor Description** & **CAS*** & **ELRI*** & **LRI*** & **BT** & **BT** & **KT** & **d0** & **BT** & **KT** & **d6** & **BT** & **KT** & **d6** & **BT** & **KT** & **d9** \\ \hline _Aldehydes_ & & & & & & & & & & & & & \\ \hline
2-Hexanal & Apple, green, sweet, almond, fruity, leafy, & & & & & & & & & & & & \\  & plum, vegetable \({}^{1,2}\) & & & & & & & & & & & \\ \hline
2-Methylbutylaldehyde & & Musty, cocoa, phenolic, coffee, nutty, malty, & & & & & & & & & & \\  & fermented, fatty, alcoholic \({}^{2}\) & & & & & & & & & & \\ \hline Benzaldehyde \({}^{*}\) & Almond, burnt sugar, tropical fruit \({}^{1,2}\) & & & & & & & & & \\ \hline Dodecanal & Sappy, waxy, aldehydes, citrus, green, floral \({}^{2}\) & & & & & & & & & \\ \hline Ethanol/ Acetaldehyde & & Pungent, free, fresh, native, musty \({}^{1,2}\) & & & & & & & & \\ \hline Friendanal & Fat, citrus, rancol, fresh, aldehyde, green, herbal, & & & & & & & & & \\  & & vine-lee, ozone \({}^{1,2}\) & & & & & & & & \\ \hline Hexanal \({}^{*}\) & Grass, fallow, fat, fresh, green, aldehyde, leafy, & & & & & & & & & \\  & fruits, sweavy \({}^{1,2}\) & & & & & & & & & \\ \hline Isobutyaldehyde & Pungent, malt, green, fresh, aldehyde, floral, green \({}^{1,2}\) & & & & & & & & \\ \hline Isovaleraldehyde & Ethereal, aldehyde, chocolate, peach, fatty \({}^{2}\) & & & & & & & & & \\ \hline Nonanal \({}^{*}\) & Fat, citrus, fresh, orange, green \({}^{1,2}\) & & & & & & & & & \\ \hline Octanal & Citrus, soap, lemen, herbal, green, honey \({}^{1,2}\) & & & & & & & & & \\ \hline
2-Phenyllehan & Honey, floral, roose, sweet, powder, fermented, & & & & & & & & \\  & chocolate, analyte, harbour, green, hycnorth, & & & & & & & & \\  & cover, cocoa \({}^{1,2}\) & & & & & & & & \\ \hline Tetardecanal & Fatty, wavy, amber, inense, dry, citrus, peel, musk \({}^{2}\) & & & & & & & & \\ \hline _Acids_ & & & & & & & & & \\ \hline \hline
2-methylbutanoic acid & Pungent, acid, Rouquefort cheese \({}^{2}\) & & & & & & & & & \\ \hline Acetic acid & Acid, sour, pungent, vinegar \({}^{1,2}\) & & & & & & & & & \\ \hline Caporic acid & Sweet, sour, fatty, cheese \({}^{1,2}\) & & & & & & & & & \\ \hline \hline \end{tabular}
\end{table} 
Table 2: Volatile compounds identified in black tea kombucha.