Solid Phase Micro Extraction of Tea Flavor Components

Tea flavors can vary from spicy to flowery to fruity and any combination thereof. Moreover, the flavor profile of tea can depend on where the tea leaves are grown, the brewing time and temperature, the processing of the tea leaves, and the type of leaf used. This application notes describes the use of Head Space Solid Phase Micro Extraction (HS-SPME) sampling in conjunction with Gas Chromatography/Mass Spectrometry (GC/MS) for the separation and analysis of assorted teas for their varied flavor components.