Purge and Trap Extraction of Tea Flavor Components

Glass of tea with tea bag.

Solid Phase Micro Extraction (SPME) is the most prevalent sampling technique when examining the flavor composition of tea. However, SPME is not a comprehensive sampling technique, thus some of the compounds may not sample as well as others. Purge and Trap, on the other hand, is an exhaustive sampling technique and is commonly used for the detection of volatile components in water. This application note will examine how effective Purge and Trap is for the detection of flavor compounds in tea.

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