Effect of hydrogen carbonate in brewing water on the aroma of tea infusions.

Food Chem X · 2025 · PMC12281027 · PMID 40698371

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a decreasing trendno p-value reported

Notably, the concentrations of dimethyl sulfide, 2-pentylfuran, trans-β-ocimene, and 2,6,6-trimethyl-1-cyclohexene-1-carboxaldehyde exhibited a decreasing trend with varying concentrations of NaHCO 3 in water.

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