# Scented Tartary Buckwheat Tea: Aroma Components and Antioxidant Activity
## 1 Introduction  
Buckwheat, belonging to the Polygonaceae family [1], is a gluten-free pseudo-cereal, which is cultivated worldwide due to its exceptional adaptability to harsh environments. Many different buckwheat varieties are distributed throughout the world. However, only two species are widely cultivated for human consumption: common buckwheat (_Fagopyrum esculentum [PERSON]_) and tartary buckwheat (_Fagopyrum tataricum [PERSON]_) [2; 3; 4]. Common buckwheat was grown extensively in China during the 10 th and 13 th centuries, was introduced to Europe through Turkey and Russia during the 14 th to 15 th centuries, and was taken to Great Britain and the United States during the 17 th century [5]. Furthermore, buckwheat is a staple food for many rural communities in countries such as Nepal, Bhutan, and China [6]. China is the only country of origin and has the largest area planted with tartary buckwheat in the world. Liangshan Prefecture is the most concentrated and planted area of tartary buckwheat in China and has a long history of cultivation. By 2015, the cultivation area of tartary buckwheat exceeded 370 square kilometers, while more than 55 million kilograms wereproduced in Liangshan Prefecture. Bitter buckwheat crops are essential sources of income for local farmers. In recent years, an emphasis on the management of diabetes mellitus through dietary solutions has been made in response to an increasing prevalence. Compared to common buckwheat, tartary buckwheat is attracting increased attention due to its unique chemical composition and nutritional efficacy in the prevention and treatment of various diseases. However, there may be some adulteration of tartary buckwheat products due to the lower cost of common buckwheat. Therefore, it is particularly important to use salicaldehyde, a common aroma compound of common buckwheat, as a marker to detect the contamination/adulteration of tartary buckwheat. Buckwheat grain is used in various forms for human consumption, as well as in livestock and poultry feed [7]. Whole seeds, obtained after dehulling when raw or following hydrothermal pretreatment (so-called buckwheat groats), can be used similarly to rice, while buckwheat flour can be added to bread dough or pasta products [8]. The flavonoids found in buckwheat have exhibited considerable health benefits, such as hypocholesterolemomic, hypoglycemic, and antibacterial effects [9; 10]. The content and composition of flavonoids in buckwheat species is diverse. Generally, the content of flavonoids in tartary buckwheat (40 mg/g) was higher than that in common buckwheat (10 mg/g), and reached 100 mg/g in tartary buckwheat flowers, leaves, and stems [11]. More importantly, the nutritional and functional components of buckwheat have been perfectly blended and processed into various foods, such as noodles, bread, pancakes, vinegar, and tea [12; 13; 14]. In recent years, emphasis on the management of diabetes mellitus through dietary solutions has been made in response to increasing prevalence. Tartary buckwheat tea (TBT) is not traditional tea (such as black tea, green tea, scented tea, etc. ), strictly speaking, it is a kind of roasted rice tea, which is processed from tartary buckwheat seeds (also known as tartary buckwheat rice) after grounding, mixing with water, extruding, dehydrating, drying, and roasting. TBT is increasingly popular in Asia and Europe due to its unique malty aroma, health effects, and convenience. Furthermore, various forms of TBT products are available in both traditional and online markets [9]. However, TBT products in the market are too monotonous, lack novelty, and fail to meet the current needs of consumers. To improve the sensory quality of TBT and enhance its nutritional value, combinations of tartary buckwheat grain with other scented teas were created. Chrysanthemums, roses, and jasmine are widely consumed as scented tea and have been enjoyed for several centuries in China due to their unique aroma and bitter taste [15; 16; 17].