# Scented Tartary Buckwheat Tea: Aroma Components and Antioxidant Activity
## 2 Results and Discussion
### Identification of the Aroma Compounds in Tartary Buckwheat Tea (TBT)  
The SPME technique has many advantages, and is used widely in the fields of medicine, food, agriculture, as well as the environment. Furthermore, there is no need for large amounts of organic solvent, while the operation is convenient and accurate [18]. In this study, the aroma components in TBT samples exhibiting special malt flavor were identified with GC-MS. Typical chromatograms depicting the total ion levels of the aroma compounds extracted with SPME are shown in Figure 3a-d. Only the results of quality >80% are listed in Table 1. Furthermore, 103 volatile substances, including eight esters, 16 alcohols, six aldehydes, eight ketones, 56 hydrocarbons, and nine others were identified in the samples. Among these compounds, 17 were also found in other reports [9; 18; 19]. Eight of these compounds, namely nonanal, decanal, l-caryophyllene, farnesene, undecane, dodecane, 2,6,10-trimethyldodecane, and 3, 8-dimethyldecane, were detected in all the samples. The relative ester content in TBH was higher than that in other samples, while the relative content of dimethyl glutamate and dimethyl adipate were 16.60% and 17.01%, respectively. However, the relative content of allaoramadendrene was the highest in TBC, TBR, and TBJ, at 30.37%, 13.68%, and 10.67%, respectively. \begin{table}
\begin{tabular}{c c c c c c} \hline \hline  & & & & & \\ \hline \multirow{2}{*}{**No.**} & \multirow{2}{*}{**Compounds**} & \multicolumn{4}{c}{**Relative Contents/\%**} \\ \cline{3-6}  & & **TBH** & **TBC** & **TBR** & **TBJ** \\ \hline
1 & Dimethyl butanedioate & 0.74 & - & - & 0.05 \\
2 & Methyl glutamate & 16.60 & - & - & - \\
3 & Dimethyl adipate & 17.01 & - & - & - \\
4 & Oclyl methacrylate & - & 0.23 & - & - \\
5 & Z-3-Hexenyl valerate & - & 0.08 & 0.17 & 0.20 \\
6 & Hexyl pentanoate & - & 0.55 & 0.24 & 0.31 \\
7 & Hexyl isovalerate standard for gc (Butanoic & - & 0.34 & 0.47 & 0.52 \\  & acid,3-methyl-, hexyl ester) & - & - & - & 0.69 \\
8 & Propanoicacid,2-methyl- & - & - & 1.80 & 1.08 \\
9 & 2-Hexyl-1-decanol & 1.72 & - & 1.80 & 1.08 \\
10 & Perilla alcohol & 1.64 & 3.07 & - & - \\
11 & 2-Butyl-1-octanol & 0.32 & - & - & 0.67 \\
12 & 2-Ethyl-4-methylpentan-1-ol & - & 0.99 & - & - \\
13 & 2-Isopropyl-5-methyl-1-heptanol & - & 1.06 & - & - \\
14 & 2-Ethylhexanol & - & 0.24 & 2.29 & - \\
15 & Tetrahydrolavandulol & - & 0.70 & 1.87 & 2.02 \\
16 & 1-Pentacontanol & - & - & 2.07 & - \\
17 & 1-Dodecanol, 2-hexyl- & - & - & 1.94 & - \\
18 & 2-Ethyl-1-dodecanol & - & - & 0.99 & - \\
19 & (2,2,6-trimethylbicyclo [4.1.0] hept-l-yl) methanol & - & - & 2.26 & - \\
20 & 1-Decanol,2-octyl- & - & - & 2.17 & - \\
21 & 1-Pentanol, 2-propyl- & - & - & 1.37 & 0.20 \\
22 & 1-menthol & - & - & - & 1.04 \\
23 & Ceden-13-ol, 8- & - & - & - & 3.87 \\
24 & Phytol & - & - & - & 1.05 \\
25 & Octanal & 1.12 & - & 0.19 & 0.13 \\
26 & (2\(E\))-2-Octenal & 0.60 & - & 0.38 & - \\
27 & Nonanal & 6.48 & 1.71 & 1.85 & 1.44 \\
28 & Decanal & 1.65 & 0.88 & 0.80 & 0.84 \\
29 & Dec-2-enal & 1.37 & - & - & - \\
30 & (Z)-7-Hexadecenal & - & - & - & 3.75 \\
31 & (+)-(R)-Limonene & 1.05 & - & 0.07 & 0.08 \\
32 & l-Caryophyllene & 8.39 & 13.88 & 8.36 & 5.30 \\
33 & Farnesene & 2.74 & 11.86 & 7.05 & 6.16 \\ \hline \hline \end{tabular}
\end{table} 
Table 1: Volatile components and relative contents of tartary buckwheat tea (TBT). Figure 3: GC-MS total ion chromatograms of aroma components of TBH (**a**), TBC (**b**), TBR (**c**) and TBJ (**d**) (Abbreviations: TBH—Huantai tartary buckwheat tea, TBC—tartary buckwheat chrysanthemum tea, TBR—tartary buckwheat rose tea, TBJ—tartary buckwheat jasmine tea).