Characterization of Key Aroma Compounds in Pandan Kombucha Fermented With SCOBYs From Different Regions via GC‐MS, E‐Nose, E‐Tongue, and Sensory Analysis Approach

This study explored pandan (Pandanus amaryllifolius Roxb.) infusion as a novel substrate for kombucha fermentation and examined the impact of symbiotic culture of bacteria and yeast (SCOBY) geographical origin on flavor development. Kombucha samples fermented using SCOBYs sourced from three regions in China: Jining, Shandong (SJ); Hangzhou, Zhejiang (ZH); and Hefei, Anhui (AH), were systematically characterized by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME/GC-MS), electronic nose, electronic tongue, sensory evaluation, and multivariate statistical analyses. In total, 50 volatile organic compounds (VOCs) were identified across all samples. The SJ sample exhibited the highest total VOC concentration (29.42 µg/g) and a balanced, floral, and fruity profile, linked to key compounds like 2-buten-1-one, 1-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)-, (E)-, linalool, ethyl acetate, and phenethyl acetate. The ZH sample (27.24 µg/g) showed intense sour notes from acetic acid and butanoic acid, along with astringent notes from 4-ethylphenol and malty notes from 3-methyl-1-butanol. The AH sample had the lowest VOCs (10.32 µg/g) and malt-like, sour, and bitter characteristics. Odor activity value (OAV) analysis identified 2-buten-1-one, 1-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)- as the most influential aroma-active compound across all samples. Furthermore, orthogonal partial least squares-discriminant analysis screened 19 key differential aroma compounds contributing to sample discrimination. Overall, these findings demonstrate that SCOBY origin plays a decisive role in shaping the aroma composition, taste attributes, and sensory quality of pandan kombucha, providing a scientific basis for substrate innovation and starter culture selection in kombucha production.