| Title: | Unveiling the Aromas and Sensory Evaluation of Hakko Sobacha: A New Functional Non-Dairy Probiotic Fermented Drink |
| Author(s): | Suffys S; Goffin D; Richard G; Francis A; Haubruge E; Fauconnier ML; |
| Address: | "Laboratory of Gastronomic Sciences, Gembloux Agro-Bio Tech, Liege University, 5030 Gembloux, Belgium. Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, Liege University, 5030 Gembloux, Belgium" |
| DOI: | 10.3390/molecules28166084 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "At the dawn of a food transition encouraging the consumption of healthy and sustainable non-dairy probiotic products, the development of a fermented functional drink based on Sobacha is considered. Sobacha is an infusion of roasted buckwheat seeds widely consumed in Asian countries for its health benefits. As fermentation improves the nutritional and organoleptic status of grains, the mixed fermentation process involved in the development of kombucha beverages (fermented sweet tea) is conducted by inoculating a symbiotic culture of bacteria and yeasts into the transposable matrix (Sobacha instead of tea). Sobacha, a healthy pseudo-cereal matrix with promising aromas, could be fermented to potentially develop an innovative drink, named 'Hakko Sobacha'. This neologism would reveal the fermented character of the infusion, Hakko meaning fermented in Japanese. Considering the beverage characterization, the kinetics of the volatile organic compound syntheses were determined using stir-bar sorptive extraction followed by gas chromatography coupled to mass spectrometry analysis. Odor-active compounds were theoretically calculated to estimate the flavor composition. Finally, sensory analyses highlighted the appreciation and preferences of the consumer towards the beverages. The fermentative yield differences observed between the two buckwheat concentration modalities tested seemed to be correlated with the sugar and nutrient levels available from the starch (buckwheat) matrix. Having characterized Hakko Sobacha, this study proposed the possibility of developing new beverages by monitoring the fermentative process. This should enable improved control and enhancement of their sensorial properties, which could in turn lead to greater customer acceptability" |
| Keywords: | Odorants Gas Chromatography-Mass Spectrometry Asia *Biological Products Edible Grain *Fagopyrum Tea Oav Sobacha buckwheat tea flavor functional drink kombucha mixed fermentation sensory analysis stir-bar sorptive extraction GC-MS volatile organic compound; |
| Notes: | "MedlineSuffys, Sarah Goffin, Dorothee Richard, Gaetan Francis, Adrien Haubruge, Eric Fauconnier, Marie-Laure eng FoodWal agreement n degrees 2210182/Public Service of Wallonia (Economy, Employment and Research) - MICROBoost Win4Excellence project/ Switzerland 2023/08/26 Molecules. 2023 Aug 16; 28(16):6084. doi: 10.3390/molecules28166084" |
