AOAC SPDS Meeting Book March 19 2015

Background  Advanced chromatographic methods have generated real progress in the field of analysis of tea constituents. Methods for the determination of tea catechins, monomers, oligomers, theaflavins, flavone and flavonol glycosides are available, not only for tea, but also for some other tea products. We have made great progress on tea chemistry and chromatographic techniques and this has made for improved analysis of tea components. However, it is apparent that more robust chromatographic methods for analysis of tea catechins, caffeine and theaflavins in tea products are needed for the Food and Dietary Supplement Industry.

Chemistry of Tea

• Polyphenols, (Flavan‐3‐ols);  • Alkaloids (caffeine, theophylline and theobromine);  • Amino acids (teanine); • Volatile compounds (aromas);  • pigments (chlorophyll and carotenoids);  • Carbohydrates;  • Others (lipids, sterols, vitamins, proteins).  The above chemicals are responsible for Tea aroma,  taste, color and health benefit.