Calling for Submissions! Kombucha Flavor Preference Study
Would you like your booch involved in a consumer preference study? This study aims to understand the
correlation between chemical composition of kombucha and the perception of flavor. DraughtLab and
Metropolitan State University of Denver have teamed up to analyze commercial kombucha samples and
run consumer sensory tests at KKon 2023.
In order to participate you will need to send (2) packages of at least 12 oz cold to MSU Denver and
submit samples for Kombucha Kup 2023
You will receive a report of a few chemical parameters, flavor characteristics, and consumer liking on
your samples once the study is complete. We hope the information learned from the study will help
kombucha producers better understand what kombucha flavors consumers prefer and how chemical
composition correlates with sensory perception.
Taste with us at KKON 2023
We want your feedback! Stop by Draughtlab and MSU Denver booth throughout the conference to
participate in the Kombucha Flavor Preference Study. There will be blind kombucha samples to taste
followed by a short survey. Samples will be rotated approximately every two hours so feel free to return
multiple times throughout the conference. We hope the information learned from the study will help
kombucha producers better understand what kombucha flavors consumers prefer and how chemical
composition correlates with sensory perception. We couldn’t do this work without the community so we
hope to see you all there.
