Kayişo?lu, SerapCoşkun, Fatma2022-05-112022-05-1120211678-457Xhttps://doi.org/10.1590/fst.12720https://hdl.handle.net/20.500.11776/4553In this research, kombucha tea was prepared using 5 different tea extracts and physicochemical and sensory analyses were made. The tea extracts used are black tea, green tea, sage, linden and mint, respectively. The prepared tea samples were subjected to fermentation for 14 days. In tea samples, pH, electrical conductivity, water-soluble solid and phenolic components were analyzed before and after fermentation. pH values decreased by an average of 63% in all tea samples after fermentation. The electrical conductivity increased in black tea, green tea and mint tea, while sage and linden decreased. Brix values decreased in all tea samples, the most decrease was in black tea. Total amount of phenolic contents of kombucha tea samples decreased excluding mint tea sample. As a result of sensory analysis of tea samples, mint tea got the highest score. As a result of the research, it has been determined that the kombucha tea, which is usually made with black and green tea, can be prepared with teas of different flavors and its consumption can be increased. © 2021, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved.en10.1590/fst.12720info:eu-repo/semantics/openAccessBrixHerbal teasKombucha teaPhenolic contentsSensory evaluationArticle41393397Q3WOS:0006420037000132-s2.0-85104390084Q2