{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,9]],"date-time":"2026-10-09T15:57:16Z","timestamp":1791561436278,"version":"4.3.4"},"reference-count":61,"publisher":"Wiley","issue":"14","license":[{"start":{"date-parts":[[2026,7,6]],"date-time":"2026-07-06T00:00:00Z","timestamp":1783296000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,7,6]],"date-time":"2026-07-06T00:00:00Z","timestamp":1783296000000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2026,11]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>\n                      Mallow (\n                      <jats:italic>Malva sylvestris<\/jats:italic>\n                      L.) petals are traditionally consumed as herbal tea across the Mediterranean for their soothing and anti\u2010inflammatory properties; however, scientific characterization of this consumption\u2010relevant matrix under realistic brewing conditions remains scarce. This study comprehensively elucidates the impact of three household infusion protocols, short hot brewing (4\u2009min at 98\u2009\u00b0C), extended hot brewing (16\u2009min at 98\u2009\u00b0C), and cold brewing (24\u2009h at 25\u2009\u00b0C), on the volatile, phenolic, and organic acid profiles, antioxidant capacity, and sensory attributes of Turkish endemic\n                      <jats:italic>M. sylvestris<\/jats:italic>\n                      petal tea.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>Using liquid chromatography\u2013tandem mass spectrometry (LC\u2013MS\/MS) and gas chromatography\u2013mass spectrometry (GC\u2013MS), coupled with univariate (one\u2010way analysis of variance (ANOVA) with Duncan's test, effect size) and multivariate (principal component analysis (PCA), Spearman rank correlation) statistics, distinct phytochemical fingerprints were identified for each method. Cold infusion yielded the highest total phenolic and total flavonoid contents and superior ABTS activity, while short hot infusion best preserved esters and terpenes, correlating strongly with high hedonic scores for \u2018Aroma\u2019 and \u2018Overall Liking.\u2019 Extended hot infusion promoted lipid oxidation products (e.g., nonanal) and partial degradation of thermolabile antioxidants. PCA revealed clear separation of samples by infusion type, and Spearman correlations linked specific volatiles (e.g., ethyl palmitate, nonanoic acid) and phenolics (e.g., gallic acid, protocatechuic acid) to sensory and functional outcomes.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>\n                      Changes in brewing time and temperature significantly affect the bioactive and sensory quality of teas. Short hot infusion offers superior sensory scores, ideal for daily consumption. Cold brewing method yields higher phenolics but lower sensory appeal, preferable for health. Extended hot infusion compromises both quality and function. These findings guide balance between health benefits and sensory quality. \u00a9 2026 The Author(s).\n                      <jats:italic>Journal of the Science of Food and Agriculture<\/jats:italic>\n                      published by John Wiley &amp; Sons Ltd on behalf of Society of Chemical Industry.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.70881","type":"journal-article","created":{"date-parts":[[2026,7,6]],"date-time":"2026-07-06T09:15:35Z","timestamp":1783329335000},"page":"8724-8741","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Comprehensive elucidation of volatile, phenolic, and organic acid profiles in Turkish mallow (\n                    <i>\n                      Malva\n                      <scp>sylvestris<\/scp>\n                    <\/i>\n                    L.) petal herbal tea: impact of diverse brewing 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