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Open AccessArticle

Scented Tartary Buckwheat Tea: Aroma Components and Antioxidant Activity

Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China
Huantai Biotechnology Co., Ltd., Chengdu 610225, China
Department of Nutrition and Food Science, Maryland University, College Park, MD 20742, USA
Author to whom correspondence should be addressed.
Molecules 2019, 24(23), 4368;
Received: 30 October 2019 / Revised: 21 November 2019 / Accepted: 27 November 2019 / Published: 29 November 2019
In this study, the aroma compounds of Huantai tartary buckwheat tea (TBH), three laboratory-produced scented tartary buckwheat teas, as well as the antioxidant activity of tea infusion was investigated. In total, 103 aroma components were isolated and identified from all samples. Tartary buckwheat rose tea (TBR) contained 57 aroma components and tartary buckwheat jasmine tea (TBJ) had 53, both of which were higher than those in others. In addition, the total flavonoid content (TFC) and the total phenolic content (TPC) of scented tartary buckwheat tea were much higher than those of TBH. After the tartary buckwheat tea (TBT) was soaked in hot water twice, the antioxidant activity of all samples decreased, and the antioxidant activity of TBR and TBJ infusions was more stable than those of others. Further, the antioxidant activity of the first tea infusion (FTI) of the TBT was higher than that of the second tea infusion (STI). Overall, considering the diverse aroma compounds of scented tartary buckwheat tea and higher antioxidant activity of tea infusions, the combination of scented tea and tartary buckwheat is a feasible approach to develop tartary buckwheat scented tea. View Full-Text
Keywords: buckwheat scented tea; aroma components; antioxidant activity buckwheat scented tea; aroma components; antioxidant activity
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Xu, Q.; Wang, L.; Li, W.; Xing, Y.; Zhang, P.; Wang, Q.; Li, H.; Liu, H.; Yang, H.; Liu, X.; Ma, Y. Scented Tartary Buckwheat Tea: Aroma Components and Antioxidant Activity. Molecules 2019, 24, 4368.

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