Health‐beneficial aroma and taste compounds in a newly developed kombucha using a Huanglongbing‐tolerant mandarin hybrid

Abstract Huanglongbing (HLB) is a destructive citrus greening disease; no commercially applicable measures exist. ‘LB8‐9’ Sugar Belle ® (SB), originally developed for the fresh market, is the most HLB‐tolerant cultivar among commercially available varieties. Due to the limited capacity of the fresh fruit market, there is a need to increase the demand for SB juice. Kombucha is a fermented tea beverage with black tea and sugar, and is considered a healthy drink with an increasing market. Therefore, we aim to study the potential of using SB juice in kombucha production. Regular (black tea with no citrus juice added), Hamlin (black tea with Hamlin juice added), and SB kombucha (black tea with SB juice added) were prepared and analyzed to observe the composition of aroma and taste compounds in the kombuchas. Aroma and taste compounds in the kombuchas were analyzed using gas chromatography–mass spectrometry/olfactometry and liquid chromatography–triple quadrupole mass spectrometry, respectively. For aroma compounds, SB kombucha was characterized by high concentrations of terpenes and their derivatives, which have mandarin‐like aroma characteristics and health benefits such as antidiabetic and antioxidant effects. For taste compounds, SB kombucha contained higher amount of fructose and organic acids, which have the potential to increase the intensity of sweetness and sourness, and flavonoids. This would support the potential benefits of using SB to make kombucha. This study provides valuable information about the aroma and taste compounds in SB kombucha and its potential health benefits, compared with regular and Hamlin kombucha. Practical Application This experiment provided valuable information on the elevated aroma and taste compounds, their potential health benefits, and the changes of those compounds during kombucha fermentation in ‘LB8‐9’ Sugar Belle ® kombucha, compared to regular and Hamlin kombucha. In the absence of an effective cure or therapy for HLB, this can be the first step for developing alternative citrus product to help the citrus industry mitigate the negative impacts from HLB.