康普茶感官品质及其相关化学组分研究进展

康普茶是以茶糖水为主要发酵基质，经酵母菌、醋酸菌以及乳酸菌等微生物共同发酵而成的一种功能性饮品。近年来，随着人们健康意识的提升，具有保健功效的康普茶受到国内外的广泛关注。本文通过对康普茶的化学组成，主要包括有机酸、茶多酚和芳香类物质，以及感官品质，包括其外观、香气和滋味进行总结，探讨了不同发酵条件对其化学组分及感官品质的影响，并对两者的相互关系进行了初步的分析和阐述，以期深入系统地了解康普茶的感官特性及其生化成因，为康普茶的产品稳定、品质提升及品种创新提供理论依据。

Progress on Sensory Quality and Chemical Composition of Kombucha

Kombucha is a functional beverage made from sugared tea fermented by yeasts, acetic acid bacteria and lactic acid bacteria. In recent years, with the improvement of people's health awareness, Kombucha with health benefits has received widespread attention from all over the world. In this review, the chemical composition of Kombucha, including organic acids, tea polyphenols and aromatic substances, and the sensory quality, including appearance, aroma and taste are summarized. The effects of different fermentation parameters on the chemical composition and sensory quality of Kombucha are discussed. Besides, the interactions between those two are drawn. The information gathered in this review could help us to better understand the sensory quality of Kombucha and the biochemical causes of its formation. Furthermore, it would provide a theoretical basis to the product stability, quality improvement and variety innovation of Kombucha.