Method for the Analysis of Tea Aroma by using Solvent-assisted Flavor Evaporation Apparatus

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We established the method for analysis of tea aroma by using solvent-assisted flavor evaporation apparatus. The solvent dichloromethane (300 mL) is spiked with ethyl decanoate as an internal standard before extraction. The mixture of tea powder (20g) and saturated water with sodium chloride (400 mL) are refluxed at 45 °C for 30 min in triplicate with the dichloromethane (100mL each time). The solvent extract is dried over anhydrous sodium sulfate, and then the solvent is removed by Snyder column to obtain approximately 20 mL. The glass wool (2 g) is inserted to SAFE apparatus for removing interferes, before distillation by using SAFE apparatus (30 °C, 10<SUP>3</SUP> Pa). Thedistillate is further concentrated to approximately 0.2 mL by Snyder column and nitrogen stream before the injection to the gas chromatography.
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