The consumption of rose tea has gained popularity due to its unique flavor and health benefits. In particular, previous data exemplified the protective role of N1, N5, N10-(E)-tri-p-coumaroylspermidine (ETCS; a phenolamide) against alcohol-induced hepatic injuries. This study evaluated the customer acceptance and physicochemical properties of eight rose tea varieties that available in the market. In general, Qianye rose (Rosa centifolia) exhibits better flavor and taste, while Hetian rose (Rosa damascena Mill.) has the highest ETCS level. Moreover, a negative correlation between ETCS content and both vitamin C and anthocyanins content in rose is observed. Additionally, the optimal brewing conditions for rose tea is 95 °C mineral water for 5 min in a thermos bottle, based on ETCS level in the infusion. And rose tea can be brewed for at least three times. Collectively, our findings provide valuable insights for rose tea drinkers and individuals interested in the dietary hepatic-protective benefits.

中文翻译：

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探索玫瑰茶的感官接受度、理化性质和酚酰胺浸出特性


玫瑰茶因其独特的风味和健康益处而广受欢迎。特别是，以前的数据说明了 N1、N5、N10-（E）-三对香豆酰亚精胺 （ETCS;一种酚酰胺） 对酒精诱导的肝损伤的保护作用。本研究评估了市场上可用的八种玫瑰茶品种的客户接受度和理化特性。总体而言，千叶玫瑰 （Rosa centifolia） 表现出较好的风味和口感，而和田玫瑰 （Rosa damascena Mill.） 的 ETCS 水平最高。此外，观察到玫瑰中的 ETCS 含量与维生素 C 和花青素含量呈负相关。此外，玫瑰茶的最佳冲泡条件是在保温瓶中加入 95 °C 矿泉水 5 分钟，具体取决于输液中的 ETCS 水平。玫瑰茶至少可以冲泡三次。总的来说，我们的研究结果为玫瑰茶饮用者和对膳食保肝益处感兴趣的个人提供了有价值的见解。