Effects of kombucha‐derived microbial fermentation on the flavor profile of grape fruit pulp based on electronic nose analysis, HPLC , GC‐MS and GC ‐ IMS

The defined kombucha-derived microbial consortium effectively enhanced the flavor complexity and sensory quality of the beverage, providing a scientific basis for the industrial production of novel alcohol-free fermented grape beverages. © 2025 Society of Chemical Industry.