Cold Tea Research Articles

Exploring the influence of multisensory experiences on consumer evaluation of cold tea

The objective of this article was to investigate the impact of different environments and levels of immersion on consumer evaluation of two different cold teas and consumers’ overall consumption experience. To achieve this, two factors were manipulated: 1) The type of environment − café and park versus neutral environment − and 2) the type of multisensory experience (a) without sensory immersion, b) visual immersion, and c) full immersion, including visual, auditory, and olfactory cues. We assessed spontaneous reactions to the environments and to the cold mint teas, liking of the cold teas, consumer satisfaction with the environment, and overall consumer experience across different conditions. A total of 182 participants divided across environments took part in the study. No significant differences in liking scores were observed between environments, with the type of mint tea being the main influencing factor. However, the different words elicited by each tea in the neutral and café environments suggested an influence of context on the perception of sensory attributes, evocations and cold mint tea discrimination. Additionally, significant effects of environment types and immersion levels on satisfaction and overall experience scores were found. These findings underlined the importance of considering multisensory and immersive aspects, as well as social interactions, when recreating consumption experiences. Eventually, our study discussed the standardization of physical contexts and raised questions about what contributes most to multisensory experiences in several recreated situations of consumption.

Microplastic contamination in some beverages marketed in türkiye: Characteristics, dietary exposure and risk assessment

In this study, microplastic contamination in water, natural mineral water and mineral water, sparkling soft drinks, cold tea and some traditional beverages marketed in Türkiye were assessed. Microplastics physically and chemically characterized by microscope and ATR/FT–IR, respectively. Microplastics were detected in 9 out of 47 beverage samples. A total of 250 microplastics with 5 different polymers, 2 different shapes, and 7 different colours were detected in 47 beverage samples. The average microplastic concentration was 2.24 ± 9.86 particles/L for all beverages analysed. The highest average microplastic concentration was found in mineral waters in glass bottles (average 11.3 particles/L). No microplastics were found in cold tea and other drinks. The total annual microplastic exposure from beverage consumption in male and female individuals aged >15 years was 2029 and 1786 particles/mL/year, respectively. The microplastic load index category of all beverage samples was determined as “moderate”. The average pRi level of all beverages was 117 ± 260 and the risk level was determined as “low”. The study provides evidence that microplastics are common in beverages and that microplastics are directly ingested by humans.

Distinguishable short-term effects of tea and water drinking on human saliva redox

Food consumption can alter the biochemistry and redox status of human saliva, and the serving temperature of food may also play a role. The study aimed to explore the immediate (3 min) and delayed (30 min) effects of hot tea (57 ± 0.5 °C) ingestion and cold tea (8 ± 0.5 °C) ingestion on the salivary flow rate and salivary redox-relevant attributes. The saliva was collected from 20 healthy adults before, 3-min after and 30-min after the tea ingestion. The hot or cold deionised water at the same temperatures were used as control. The salivary flow rate and redox markers in hot tea (HBT), cold tea (CBT), hot water (HW) and cold water (CW) group were analysed and compared. The results demonstrated that neither the black tea nor the water altered the salivary flow rate; the black tea immediately increased the salivary thiol (SH) and malondialdehyde (MDA) content while reduced salivary uric acid (UA) significantly. The tea ingestion showed a tendency to elevate the ferric reducing antioxidant power (FRAP) in saliva, although not significantly. The water ingestion decreased the MDA content immediately and increased the UA level significantly. Cold water was found to induce a greater delayed increase in total salivary total protein (TPC) than the hot water. In conclusion, the black tea ingestion affects the redox attributes of human saliva acutely and significantly, while the temperature of drink makes the secondary contribution.

Learnability of L2 collocations and L1 influence on L2 collocational representations of Japanese learners of English

Abstract This study, based on Jiang’s (2000. Lexical representation and development in a second language. Applied Linguistics 21(1). 47–77) bilingual lexicon model, investigates the learnability of collocations among 34 Japanese EFL learners and examines the influence of their L1 on such learning. An acceptability judgment task assessed the knowledge of three different types of collocations: English-only collocations that cannot be directly translated into Japanese (e.g., flat rate); congruent collocations that can be translated into Japanese without changing their meaning (e.g., cold tea); and Japanized collocations that are infelicitous in English, but felicitous in Japanese (e.g., yellow voice). After the task, participants translated the collocations and rated the difficulty on a four-point Likert scale. The relationship between the accuracy of these collocations and the translation difficulty rating scores was analyzed using mixed-effects logistic regression modeling to assess L1 influence. The results showed that with increasing L2 proficiency, learners tend to regard congruent and English-only collocations as acceptable, but even highly proficient learners did not fully reject the Japanized collocations. This suggests that as L2 proficiency increased, participants learned to accept felicitous collocations but did not learn to reject Japanized infelicitous ones. In addition, the influence of L1 was evident in English-only and Japanized collocations and could not be avoided by those with increasing proficiency.

Microplastics Contamination in Nonalcoholic Beverages from the Italian Market

A growing number of studies have confirmed that microplastics (MPs) contamination represents a worrisome issue of global concern. MPs have been detected in the atmosphere, in aquatic and terrestrial ecosystems, as well as in the biota. Moreover, MPs have been recently detected in some food products and in drinking water. However, only limited information is currently available for beverages, although they are largely consumed by humans and might contribute to the ingestion of MPs. Thus, estimating the contamination in beverages represents a crucial step in assessing human MP ingestion. The aim of the present study was to explore the presence of MPs in nonalcoholic beverages, namely soft drinks and cold tea, of different brands purchased in supermarkets and to estimate the contribution of beverage consumption to MP ingestion by humans. The results of the present study confirmed the presence of MPs, mainly fibers, in most of the analyzed beverages, with a mean (± SEM) number of 9.19 ± 1.84 MPs/L. In detail, the number of MPs detected in soft drinks and cold tea was 9.94 ± 0.33 MPs/L and 7.11 ± 2.62 MPs/L, respectively. Our findings confirmed that beverage consumption can be considered one of the main pathways for MP ingestion by humans.

Ethnocentric Tendency and Religiosity Levels According to Brand Preferences of Consumers

Küreselleşme tüketici pazarlarının birbirine benzer hale gelmesine ve kültürler arası etkileşimin gerçekleşmesine neden olmaktadır. Bununla birlikte tüketici pazarlarını etkileyen ve farklılaştıran kültürel faktörlerin etkisi de gözardı edilmemekte, etnosentrizm ve dindarlık kavramları bireylerin tutumlarını ve tercihlerini etkileyen önemli faktörler olarak literatürde tartışılmaktadır. Bu çalışmanın amacı tüketicilerin yerli ve yabancı markalı ürün tercihleri ile etnosentrik eğilimleri ve dindarlık düzeyleri arasındaki ilişkiyi ortaya çıkarmaktır. Tüketici tercihlerini değerlendirmek için beğenmeli mallardan cep telefonu markaları, kolayda mallardan ise soğuk çay ve çikolata markaları araştırmada ürün grupları olarak belirlenmiştir. Araştırma sonucunda katılımcıların etnosentrik eğilimlerinin ve dindarlık düzeylerinin, çay ve çikolata marka tercihlerinde farklılık gösterdiği tespit edilmiştir. Cep telefonu marka tercihinde ise herhangi bir farklılık bulunamamıştır.

The effect of cold drinks on the coloration of resin-containing restorative materials

Aim: Resin-containing restorative materials are widely used in the restoration of teeth. Our aim in this study is to examine the color change of beverages consumed cold on resin-containing restorative materials. Methodology: Samples were prepared using composite resins and resin-based CAD/CAM blocks. All prepared samples were kept in cold tea, cold coffee, coke, energy drink, and distilled water after polishing. The color values of the samples were measured with a spectrophotometer at the beginning, on the 1st, 7th and 30th days, and the color change values were calculated with the CIEDE2000 formula. Statistical analysis of color change values was performed using two-way analysis of variance (ANOVA) and Tukey multiple comparison tests (p<0.05). Results: While there was no statistically significant difference in the color changes of the resin-containing dental materials at the end of the 1st day (p>0.05), at the end of the 7th and 30th days, cold tea caused the statistically highest color change (p<0.05). There was no statistically significant difference between the color change values of cold coffee, coke and energy drink on the materials in all time periods (p>0.05). Composite resins showed more color change than resin-based CAD/CAM blocks (p<0.05). Conclusion: Cold tea causes the most discoloration on resin-based materials. While the resin-containing CAD/CAM blocks showed a color change under the AT value in all cold drinks, the composite resins showed a color change above the AT value in cold tea and coffee. How to cite this article: Altıparmak ET, Aybala Oktay E, Karaoğlanoğlu S, Aydın N, Ersöz B, Özarslantürk S. The effect of cold drinks on the coloration of resin-containing restorative materials. Int Dent Res 2022;12(1):14-20. https://doi.org/10.5577/intdentres.2022.vol12.no1.3 Linguistic Revision: The English in this manuscript has been checked by at least two professional editors, both native speakers of English.

Preoperative fasting for the infusion of “yerba mate”: a randomized clinical trial with ultrasound evaluation of gastric contents

BackgroundThe traditional infusion of “yerba mate” is widely consumed in South America and exported to countries around the world. Although generally considered a “clear fluid”, there is no data to date on the gastric emptying time of yerba mate and safe preoperative fasting intervals. The objective of this study was to evaluate the gastric emptying time of a standardized infusion of yerba mate using bedside ultrasound and compare it with the time confirm of hot and cold tea. MethodsThis was a prospective, randomized crossover experimental study. Thirty healthy volunteers were evaluated after 8 hours of fasting for both fluids and solids. Gastric antral area and gastric volume were evaluated at baseline and every 20 minutes after drinking 300 mL of randomly assigned infusion of “yerba mate”, hot tea, or cold tea. ResultsThe mean gastric emptying time was: 69.7 ± 22.1 min, 63.1 ± 14.5 min, and 64.3 ± 23.5 min for the mate, hot tea, and cold tea respectively. No significant differences were found in emptying time among the infusion groups (p-value = 0.043). When same time measures were compared, the only significant difference detected was between hot teas and mate infusion at 20 minutes (p-value = 0.012) ConclusionYerba mate infusion has a similar gastric emptying time to that of tea. All subject's gastric volume returned to baseline values by 100 minutes. It is reasonable to recommend a similar fasting period of 2 hours for mate infusion prior to elective surgery.

The Metaphors of Teacher Candidates on Distance Learning

This study aims to determine the metaphoric perceptions of candidate teachers of special education and candidate teachers of other departments on distance education. The phenemology pattern, which is a qualitative research method, was used for the study. The study group consists of 150 candidate teachers of special education and 150 candidate teachers of other departments, which is a total of 300 teacher candidates. The data of the research was collected using Google forms. In order to collect data for the study, the teacher candidates participating in the study were asked to complete the following sentences:‘Distance education is like ……………. because ………….’ The content analysis technique was used for analysing the data obtained. As a result of the analysis made, the metaphors created by teacher candidates in both groups on distance education were studied under different categories such as ‘living things-non living things, abstract-concrete metaphors, entertainment and needs’. The data obtained in the study reveals that candidate teachers of special education and candidate teachers of other departments have negative metaphors concerning distance learning, and they have created metaphors such as cold tea, homesickness, effort in vain and sin for distance education.

The detection and elucidation of oligomers migrating from biodegradable multilayer teacups using liquid chromatography coupled to ion mobility time-of-flight mass spectrometry and gas chromatography–mass spectrometry

Biodegradable materials are increasingly being used in manufacturing processes due to their environmental benefits. In this work, a study has been performed to assess the migration of compounds from biodegradable multilayer teacups to a tea solution. Liquid chromatography in conjunction with ion-mobility quadrupole time-of-flight mass spectrometry has been used for the elucidation of non-volatile compounds. An orthogonal projection to latent structures–discriminant analysis has been carried out to compare the tea after migration against untreated tea used as blank. Headspace solid-phase microextraction coupled to gas chromatography–mass spectrometry has been optimised to analyse the migration of volatile compounds. Eight migrants were identified in the tea, six of which were non-intentionally added oligomers. The degree of migration for hot tea ranged from 0.05 and 4.68 mg/kg, exceeding the specific migration limit. Nevertheless, the migration to cold tea was an order of magnitude lower (between 0.003 and 0.56 mg/kg).

Evaluation of Sensory Quality for Taiwanese Specialty Teas with Cold Infusion Using CATA and Temporal CATA by Taiwanese Consumers.

The market size of varied carbonated teas and bottled ready-to-drink tea products in Taiwan has surpassed that of traditional Taiwan tea with hot infusion. The consumption behavior of Taiwanese consumers for new and varied types of cold infusion tea products has also differed from that of traditional hot infusion ones. More kinds of Taiwan tea with different fermentation levels are gradually being used as raw materials for various cold infusion tea products. Therefore, to study consumers’ responses towards cold-brewed tea has become more important for the market of tea in Taiwan. This study recruited Taiwanese consumers to taste seven Taiwanese specialty tea infusions with various degrees of fermentation, and their opinions were gathered by questionnaires composed of check-all-that-apply (CATA), and temporal check-all-that-apply (TCATA) questions and hedonic scales. We found that both CATA and TCATA data agreed that the sensory features of unfermented and lightly semi-fermented tea infusions could be plainly distinguished from the ones of heavily semi-fermented and fully fermented teas based on correspondence analyses. Through CATA and TCATA, the sensory characteristics of the cold-brewed tea of various fermentation degrees could be clearly identified. The first-hand information of cold tea beverages analyzed through this study could be useful for the development of the market in Taiwan. The proper level of bitterness, astringency, fresh tea leaf flavor, and late sweetness were the essential qualities of cold infusions brewed from lightly fermented teas, which could be the best raw materials for production of cold tea beverages to satisfy as many consumers as possible.

Comparative studies on chemical stability, antioxidant and antimicrobial activity from hot and cold hibiscus (Hibiscus sabdariffa L.) calyces tea infusions

Hibiscus calyx presents high content of bioactive compounds, such as anthocyanins and other phenolic compounds responsible for antioxidant activity. The present study investigated how the tea infusion temperature (hot and cold) can change the phytochemical profile, antimicrobial activity, and stability of hibiscus tea. The results indicated the same phytochemical profile for cold (infusion during 2 h/25 °C) and hot (7 min/75 °C) tea by using FTIR and UPLC-MS/MS analyses. Hibiscus tea, hot or cold, showed antimicrobial activity against strains of Salmonella Typhimurium, Pseudomonas aeruginosa, Escherichia coli and Staphylococcus, with minimum inhibitory concentration (MIC), obtaining values between 62.5 and 125.0 mg/ml. The hot infusion was more efficient for the bioactive compounds extraction, being 47% higher for total anthocyanins. After 48 h at 5 °C, the anthocyanin content had an average decrease of 30% (cold tea) and 48% (hot tea). Tea cream content increased to 15% (cold tea) and 37% (hot tea) after 72 h storage. Regarding the color, it was observed that after 48 h storage there was a clearing of the teas, and the L* coordinate increased from 21.03 to 24.93, and 20.72 to 24.90 for cold and hot tea, respectively. Our study indicates that hibiscus tea provides more antioxidants when prepared in the hot condition (7 min at 75 °C), and soon after cooled to 5 °C. Finally, it is recommended that hibiscus tea be consumed up to 24 h from preparation even when kept refrigerated.

Nontargeted metabolomics reveals the discrimination of Cyclocarya paliurus leaves brewed by different methods

An original way of brewing Cyclocarya paliurus leaves, especially in China, is to steep leaves in hot water before people drink it directly. Recently, infusing tea leaves with cold water, a creative way in Taiwan, has become a popular way of making tea. This study was designed to investigate the differences in metabolites among three brewing methods (cold-brewing, steep-brewing, and boil-brewing) based on UPLC-QTOF-MS metabolomics experiments and the feasibility of cold-brewing methods for C. paliurus leaves. Unsupervised analysis (PCA) explained 54.6% (positive ion mode) and 57.4% (negative ion mode) of the total variance, whereas supervised analysis (OPLS-DA) with cross-validated R2Y and Q2 values > 0.5, could reveal potential metabolites with better discrimination among the three brewing methods. Fifteen potential differential metabolites were chosen and identified, and nine of them were further confirmed with reference standards. This study suggested that the cold-brewing method without an increase in temperature protected the phenol aromatic ring, thereby obtaining more phenolic acid compounds from C. paliurus leaves. These results provided a basis for making cold tea and promoting the development of cold tea with C. paliurus leaves as raw materials.

Cold Tea at the End of August

Cold Tea at the End of August Kristian Radford (bio) if you take care of the art your sister, Lifetakes care of the human part.—John Forbes I finish working (from home) for the dayand take my cup of tea (cooling now)and John Forbes's Collected Poems into the backyardthe cat following me out from a distance the clouds to the west are heavy and shark-grey— a little shocking after such a nice weekend—and the ground's still damp from this morning's rain (the chair, at least, has dried) Luna steps out nervously wary after yesterday's skirmish—she was sniffing around the corner of the yardwhen the burly cat from next door appeared suddenly atop the fenceglaring down with haughty fatnesssending her scrambling back into the house more gazelle than cheetah bounding loopily over the thick grass (lockdown gives nature time to rejuvenatebecause I can't go to the in-laws' house to borrow the mower) [End Page 102] she trots down the side of the house then reappearsdistracted now from reading I watch as she licks a damp spot on the concrete where the hose has drippedthen picks up one of the petals from the neighbours' cherry blossom tree (they began falling last week almost as soon as they appeared transient as snowflakes loosened by the wind)she chews a couple of times then swallowsnonchalant it's starting to cool down fast now (like my tea) and Luna has had enoughshe slips back inside watches me through the window just as the rain comes back to threaten John's oeuvre I swig the rest of the tea and repair to the couch where I write this poem and Luna comes overplants herself like a pumpkin in my lapboth of us urgently reaching for something we know is here, right now like a ripe fruit, or a baby ready to catch [End Page 103] Kristian Radford Kristian Radford was born in Sapporo, grew up in Adelaide, and now lives in Melbourne. His poetry and fiction have been published in Meanjin, Rabbit, Meniscus, Cordite Poetry Review, Communion, and other journals. He has a first-class honors degree in English literature from the University of Queensland, where he received a University Medal. He works as a secondary school teacher in the northern suburbs of Melbourne, teaching English and math. Copyright © 2022 Wayne State University Press

Cold Tea at the End of August

Cold Tea at the End of August

Spectroscopic and microscopic examination of teeth exposed to green tea at different temperatures.

Tea is a popular beverage consumed at different temperatures. The effect of tea on teeth at different temperatures has not been studied previously. The present study used an in vitro green tea immersed tooth model at different tea temperatures (hot and cold) compared to an in vivo tea administration model allowing rats to drink tea over the course of a week. The elements present in tea leaves were identified by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) and compared to the elements in teeth (enamel surface) using Laser-Induced Breakdown Spectroscopy (LIBS). Here, LIBS demonstrated in vivo and in vitro green tea treatments resulted in a significant increase in the mineral elements found in enamel. For the in vitro assessment, elements in enamel varied based on cold-tea and hot-tea treatment; however, hot water reduced the elements in enamel. Atomic force microscopy found the in vivo tea group had a higher roughness average (RA) compared with the in vivo water group. Cold tea and hot tea in vitro groups demonstrated lower RA than in vitro water controls. Scanning electron microscopy found hot water induced cracks more than 1.3μm in enamel while cold tea and hot tea promoted the adhering of extrinsic matter to teeth. Overall, teeth treated to high temperature lost the mineral phase leading to demineralization. Our results indicate that green tea protects enamel, but its protective action in dental structures is enhanced at cold temperature.

A sip of joy: Straw materials can influence emotional responses to, and sensory attributes of cold tea

While the use of reusable drinking straws has become more popular in recent years, there have been no previous studies regarding associations of drinking straw materials with perception and liking of beverages. This study was therefore aimed at determining whether and how straw materials could affect sensory perception of and evoke emotional responses to cold tea beverages. One hundred thirty-four participants (70 females and 64 males) consumed unsweetened cold black tea samples using five straws made from one of five materials: plastic, paper, copper, stainless steel, and silicone. They rated the tea samples with respect to attribute intensity and liking, overall hedonic impression, and evoked emotions. Tea samples were found to differ with straw materials in terms of flavor liking, mouthfeel liking, and sourness intensity. Interestingly, significant interactions between straw materials and gender were observed in overall hedonic impression and matching associations of straw materials with cold tea samples. Females liked cold tea samples more when consumed with copper or stainless steel straws than with paper straws, while males exhibited no differences with straw material conditions. A gender effect was also found on cold tea samples consumed with different straw materials, with females more emotionally expressive than males toward certain straw material conditions. In conclusion, this study shows variations in sensory and emotional responses to cold tea samples as a function of drinking straw materials and could help food and beverage professionals select the most appropriate straw materials for best enhancing beverage consumption experience.

First study of its kind on the microplastic contamination of soft drinks, cold tea and energy drinks - Future research and environmental considerations

Investigating wide range of food products of direct human consumption for microplastics is critical to understand the routes of contamination and assess the risks in microplastics uptake by humans. However, microplastics knowledge for many beverage products excluding beers is still lacking. Here, common beverages (n = 57; 27 brands) such as soft drinks (n = 19), energy drinks (n = 8), cold tea (n = 4) and beer (n = 26) were targeted for microplastics occurrences in Mexico and their shape, size, surface morphology and polymer composition were analyzed. Microplastics were detected in 48 out of 57 samples tested. The results identified microplastics of various forms (fibers and fragments) and sizes (0.1–3 mm) of colors (blue, red, brown, black and green), in amounts ranging from not detected to 28 ± 5.29 particles/L. Micro-Raman spectroscopy identified particles as polyamide, poly(ester-amide), acrylonitrile-butadiene-styrene and poly(ethylene-terephthalate) indicating microplastics contamination of synthetic textiles and packaging origin in the beverage products. Finally, this paper discusses that human excreta could act as a vehicle for the dispersion and accumulation of microplastics into terrestrial and aquatic environments. Combined, it is the first study to investigate microplastics contamination on soft drinks, energy drinks and cold tea and to document the material composition of microplastics from beverage products.

Investigation of the Biological Activities of Different Extracts from Dipsacus laciniatus Aerial Parts

Background: The aerial parts of Dipsacus laciniatus are traditionally used in the treatment of colds as cold tea; decoction prepared from its roots and aerial parts are used for the treatment of diabetes and cancer, respectively. The extraction procedures and solvents are important steps in the processing of bioactive constituents from the plant materials. Objective: The aim of this study was to evaluate in vitro antioxidant, antimicrobial, anticholinesterase and cytotoxic activities for the first time in plant’s different extracts. Methods: The antioxidant activities of extracts were examined using FRAP and CUPRAC methods, including total phenolic and flavonoids contents. In addition, the antimicrobial, anticholinesterase and cytotoxic activities of extracts were investigated using microdilution, Ellman and MTT methods, respectively. Results: In the present study, methanol extract showed stronger iron (III) ion reduction (FRAP) and copper (II) ion reducing antioxidant capacity (CUPRAC) than other extracts and also contained higher total phenolic and flavonoid compounds. It was also found that there was a linear relationship between antioxidant activity and phenolic compounds in this study. It was demonstrated that the chloroform and methanol extracts showed moderate antimicrobial activity against S. epidermidis and C. albicans strains. The chloroform extract had a strong and selective cytotoxic activity for the MCF-7 and HT-29 cell lines, while the methanol extract showed low cytotoxic activity on the same cell lines. In addition, according to the obtained data, chloroform extract showed a toxic effect on normal cell line (NIH/3T3), but other extracts showed no toxic effect. Conclusion: Since methanol extract has no toxic effect on normal cell line and has strong antioxidant, anticholinesterase and antimicrobial activity, it is thought that this extract may be useful as an antioxidant, anticholinesterase and antimicrobial agents in the future.

Elucidation of Infusion-Induced Changes in the Key Odorants and Aroma Profile of Iranian Endemic Borage ( Echium amoenum) Herbal Tea.

Infusion-induced changes in the aroma and key odorants and their odor activity values of Iranian endemic herbal (Gol-Gavzaban) tea obtained from shade-dried violet-blue petals of borage ( Echium amoenum) were studied for the first time. Two hot teas and one cold tea were investigated and coded as 4MN (4 min/98 °C), 16MN (16 min/98 °C), and 24HR (24 h/ambient temperature), respectively. Aromatic extracts of the tea samples were isolated by the liquid-liquid extraction method and analyzed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O) for the first time. According to the results of the aroma profiling, a total of 35 common aroma compounds comprising alcohols, acids, volatile phenols, lactones, aldehydes, ketone, pyrroles, and furans were identified and quantified in the tea samples. Indeed, it is worth noting that the aroma profiles of the borage teas were similar. However, the effects of the infusion techniques were clearly different as observed on the content of each individual and total compounds in the samples. The highest mean total concentration was detected in 24HR (266.0 mg/kg), followed by 16MN (247.1 mg/kg) and 4MN (216.1 mg/kg). 1-Penten-3-ol was the principal volatile component in all borage teas. On the basis of the result of the flavor dilution (FD) factors, a combined total of 22 different key odorants was detected. The potential key odorants with regard to FD factors in all samples were prevailingly alcohols, acids, and terpenes. The highest FD factors were observed in 2-hexanol (2048 in 4MN and 24HR; 1024 in 16MN) and 1-penten-3-ol (2048 in 24HR; 1024 in 4MN and 16MN) in samples providing herbal and green notes. Principal component analysis (PCA) showed that the tea samples could clearly be discriminated in terms of their aroma profiles and key odorants. The findings of the current study demonstrate that the tea preparation conditions have a significant impact on the organoleptic quality of borage tea.