GC-MS-Olfactometric Characterization of Volatile and Key Odorants in Moringa (Moringa oleifera) and Kinkeliba (Combretum micranthum G. Don) Herbal Tea Infusions Prepared from Cold and Hot Brewing

Herbal teas are a popular global drink and widely used in many traditional medicines. Key odorants one of the main parameters to elucidate final herbal tea’s overall quality consumer acceptance. In present study, for first time, brewing effect on volatile, key odorants, total phenolic contents, antioxidant potential Moringa (Moringa oleifera) Kinkeliba (Combretum micranthum G. Don) was comprehensively investigated. Two different infusions were studied labeled as 25 °C/24 h (room temperature) 98 °C/10 min (hot temperature). A 45 44 aroma compounds detected cold hot teas, respectively, whereas 39 volatiles determined both infusion techniques teas. The amount volatile cold-infused higher than those hot-infused ones. Based GC-MS-Olfactometry results, 19 21 found respectively. principal with highest flavor dilution (FD) factors (E)-2-hexen-1-ol (herbal/fresh aroma), 3-hexanol (green/grassy), 2-phenyl ethanol (floral/rose), while they 2-hexanol (herbal/green) 3-penten-2-ol (green/fresh). content increased using infusion. Principal component analysis showed that each tea clearly discriminated terms its profiles. Our findings demonstrated procedures had significant impact infusions.