Development of Pretreatment Approaches for Authentic Representation of Tea Infusion Aroma

Appropriate aroma extraction methods are crucial prerequisites for accurately and objec- tively characterizing the authentic aroma profile of samples. Purified water and ionized water were used as brewing water, and the effects of different tea-to-water ratios, extraction temperatures, and extraction times on the aroma authenticity and component enrichment of tea infusions were compared. The conditions of a tea-to-water ratio of 1 g:10 mL, ex- traction at 30 ◦C for 30 or 45 min were identified...