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Taís Suhre

affiliation not provided to SSRN

  • affiliation not provided to SSRN

SCHOLARLY PAPERS

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Scholarly Papers (1)

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Low-Alcohol Red Araçá Beverage Produced by Kombucha Fermentation: Volatile Composition, Consumer Perception and Emotional Responses

Number of pages: 32 Posted: 08 Jun 2026
Taís Suhre, Voltaire Sant’Anna, Fernanda de Candido de Oliveira, Mariana Fensterseifer Fabricio, Marco Antônio Záchia Ayub, Joshua Evans, Roger Wagner, Caroline Kothe and Jeverson Frazzon
affiliation not provided to SSRN, affiliation not provided to SSRN, Federal University of Santa Maria, affiliation not provided to SSRN, affiliation not provided to SSRN, Technical University of Denmark - The Novo Nordisk Foundation Center for Biosustainability- Sustainable Food Innovation Group, Federal University of Santa Maria, affiliation not provided to SSRN and Federal University of Rio Grande do Sul (UFRGS/PPGA) - Institute of Food Science and Technology
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Kombucha culture, Red araçá (Psidium cattleianum), Fermented fruit beverage, CATA sensory analysis, Low-alcohol beverage, Volatile organic compounds