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Physicochemical and Sensory Analysis of Monk Fruit (Siraitia grosvenorii) Sweetener as Sucrose Substitute in Black Tea Kombucha

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This study demonstrates the effects of monk fruit sweetener substitution on kombucha properties, indicating potential benefits for sugar reduction.

Kombucha with 100% monk fruit sweetener had a higher pH value than the control after fermentation.
The average overall liking scores for sensory evaluation ranged from 6.63 to 7.11, showing no significant differences.
Physicochemical analysis revealed no significant impact on °Brix values among different formulations.
Preference ranking indicated that panelists favored the 50:50 sucrose-monkey fruit blend the most.

Tan et al. (2025) studied this question.

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This study demonstrates the effects of monk fruit sweetener substitution on kombucha properties, indicating potential benefits for sugar reduction.