Effect of steeping temperature on antioxidant capacity and aroma of uighur medicinal tea
The objective of this study was to investigate the effect of different steeping temperatures(70 ℃,80 ℃,90 ℃,and 100 ℃)on the antioxidant capacity and aroma profile of Uyghur medicinal tea.The results showed that the tea broth exhibited the highest·OH scavenging activity(P＜0.05)at 70 ℃.The highest DPPH scavenging activity of the tea broth was obtained at 80 ℃(P＜0.05).The volatile compounds were predominantly belonging to phenols,alcohols,esters and aldehydes.PLS-DA model indicated that trans-β-terpineol,4-isopropenyltoluene,phellandrene,dibutyl phthalate,and β-pinene were the most impor-tant contributors to the aroma of the medicinal tea at 70 ℃.In addition,α-bergamotene and(E)-oct-2-enal were the most im-portant contributors to the aroma of the medicinal tea at 80 ℃.Pentadecane,isobutyl isobutyrate,and nerol were the most impor-tant contributors to the aroma of the medicinal tea at 90 ℃.Moreover,furfural,3-methylcamphenilanol,and phenethyl isobu-tyrate were the most important contributors to the aroma of the medicinal tea at 100℃.At 90℃,the tea broth of the medicinal tea exhibited pure and distinctive herbal aroma,clear and transparent color,slight yellow hue,and fresh,delicious,and pleasant taste.In conclusion,90 ℃ could be considered as the best temperature for steeping Uyghur medicinal tea,giving its favorable sensory profile.
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