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

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dc.authoridOUSSOU, KOUAME FULBERT/0000-0003-1663-4959
dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.authoridGUCLU, GAMZE/0000-0001-7317-6101
dc.authoridselli, serkan/0000-0003-0450-2668
dc.authoridSTAROWICZ, Malgorzata/0000-0001-6053-2250
dc.contributor.authorOussou, Kouame Fulbert
dc.contributor.authorGüçlü, Gamze
dc.contributor.authorSevindik, Onur
dc.contributor.authorKelebek, Haşim
dc.contributor.authorStarowicz, Malgorzata
dc.contributor.authorSelli, Serkan
dc.date.accessioned2025-01-06T17:43:39Z
dc.date.available2025-01-06T17:43:39Z
dc.date.issued2023
dc.description.abstractHerbal teas are a popular global drink and are widely used in many traditional medicines. Key odorants are one of the main parameters to elucidate the final herbal tea's overall quality and consumer acceptance. In the present study, for the first time, the brewing effect on volatile, key odorants, total phenolic contents, and antioxidant potential of Moringa (Moringa oleifera) and Kinkeliba (Combretum micranthum G. Don) herbal teas was comprehensively investigated. Two different infusions were studied and labeled as 25 degrees C/24 h (room temperature) and 98 degrees C/10 min (hot temperature). A total of 45 and 44 aroma compounds were detected in Moringa cold and hot teas, respectively, whereas 39 volatiles were determined in both infusion techniques for Kinkeliba herbal teas. The total amount of volatile compounds in both cold-infused herbal teas was higher than those in the hot-infused ones. Based on GC-MS-Olfactometry results, 19 and 21 key odorants in total were found in Moringa and Kinkeliba teas, respectively. The principal key odorants in Moringa teas with the highest flavor dilution (FD) factors were (E)-2-hexen-1-ol (herbal/fresh aroma), 3-hexanol (green/grassy), 2-phenyl ethanol (floral/rose), while in Kinkeliba teas they were 2-hexanol (herbal/green) and 3-penten-2-ol (green/fresh). The total phenolic content and antioxidant potential in Moringa and Kinkeliba teas increased using hot infusion. Principal component analysis showed that each tea infusion was clearly discriminated in terms of its volatile profiles. Our findings demonstrated that the brewing procedures had a significant impact on the key odorants of Moringa and Kinkeliba infusions.
dc.identifier.doi10.3390/separations10010010
dc.identifier.issn2297-8739
dc.identifier.issue1
dc.identifier.scopus2-s2.0-85146745813
dc.identifier.scopusqualityQ3
dc.identifier.urihttps://doi.org/10.3390/separations10010010
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2755
dc.identifier.volume10
dc.identifier.wosWOS:000918947300001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherMdpi
dc.relation.ispartofSeparations
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241211
dc.subjectMoringa
dc.subjectKinkeliba
dc.subjectherbal tea
dc.subjectkey odorants
dc.subjectantioxidant
dc.subjecttotal phenolics
dc.subjectbrewing
dc.titleGC-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
dc.typeArticle

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