| Abstract: | This research examined the typical flavor compounds in the commonest type of Khat called Harari Khat grown in the region of
Ethiopia. Twenty-eight compounds, which includes 1,2-Propanedione, 1-Phenyl, Hexanol, Hexanal compounds, Limonene, Benzaldehyde
with other flavors, were extracted by polydimethylsiloxane at room temperature for 30 min from Khat samples, and identified
by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). This method needs no organic solvents and
required minimal sample.
Project supported by scholarship from China |
