| Abstract
| - The release of volatile compounds from infused tea was monitored using on-line atmospheric pressurechemical ionization (APCI) mass spectrometry. Assignment of the APCI ions to particular compoundswas achieved using gas chromatography of tea headspace with dual electron ionization and APCI-MS detectors. Six ions in the APCI spectrum could be assigned to individual compounds, five ionswere associated with isobaric compounds (e.g., 2- and 3-methylbutanal and pentanal) or stereoisomers(e.g., heptenals or heptadienals), and a further four ions monitored were identified compounds butwith some unknown impurities. Reproducibility of infusion preparation and the analytical system wasgood with percentage variation values generally below 5%. The analysis was used to study the effectof infusion and holding temperatures on the volatile profile of tea headspace samples, and this wasfound to be compound-dependent. Both the extraction of volatiles from leaf tea and the release ofvolatiles into the headspace play a role in creating the aroma profile that the consumer experiences. Keywords: Infusion; partition; time; temperature; orthonasal signal
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