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Tea Aroma Analysis Based on Solvent-Assisted Flavor Evaporation Enrichment
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Volatile aroma compounds in various brewed green teas

Jeehyun Lee1, Delores H Chambers, Edgar Chambers

  • 1Department of Food Science and Nutrition, Pusan National University, 30 Jangjeon-Dong, Geumjeoung-Ku, Busan 609 735, Korea. jeehyunlee@pusan.ac.kr

Molecules (Basel, Switzerland)
|August 23, 2013
PubMed
Summary

This study identified 38 aroma compounds in brewed green tea using gas chromatography-mass spectrometry (GC-MS) and headspace solid-phase micro-extraction (HS-SPME). Tea origin did not correlate with volatile composition, suggesting other factors influence green tea aroma.

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