biostudies-literatureUnknown29Zhang MTea aroma is significantly influenced by hydrogen carbonate (HCO₃ ^-) in brewing water. This study investigated the impact of HCO₃ ^- in water on the aroma of brewed tea infusions using sensory evaluation, headspace solid-phase microextraction, and gas chromatography-mass spectrometry techniques. As the concentration of HCO₃ ^- in water increased, the purity of tea aroma diminished, while attributes related to cooked flavors and sweetness intensified; this effect is particularly pronounced at high temperatures and prolonged brewing times. HCO₃ ^- changed the concentration of volatiles, resulting in a significant decrease in concentrations of dimethyl sulfide, β-ionone, and other compounds. Furthermore, the Food chemistry: X102758https://www.ebi.ac.uk/biostudies/studies/S-EPMC12281027biostudies-literatureEffect of hydrogen carbonate in brewing water on the aroma of tea infusions.PMC12281027Li YFeng ZChen JChen GWang FZhang MWang YLi MYin JfalseEffect of hydrogen carbonate in brewing water on the aroma of tea infusions.Tea aroma is significantly influenced by hydrogen carbonate (HCO₃ ^-) in brewing water. This study investigated the impact of HCO₃ ^- in water on the aroma of brewed tea infusions using sensory evaluation, headspace solid-phase microextraction, and gas chromatography-mass spectrometry techniques. As the concentration of HCO₃ ^- in water increased, the purity of tea aroma diminished, while attributes related to cooked flavors and sweetness intensified; this effect is particularly pronounced at high temperatures and prolonged brewing times. HCO₃ ^- changed the concentration of volatiles, resulting in a significant decrease in concentrations of dimethyl sulfide, β-ionone, and other compounds. Furthermore, the 2025-01-01T00:00:00Z2025 Jul2026-03-16T08:31:03.905Z2025-08-24T03:04:47.611ZS-EPMC122810274069837110.1016/j.fochx.2025.102758