Discrimination of Vietnamese green teas from different geographical origins by aroma profile using hs-spme/gc–ms integrated with multivariable analysis

The objectives of this study were to use GC-MS paired with SPME to: identify common volatile compounds in the brewed liquor of a wide range of green tea samples from various provinces, and determine if green teas from different regions can be discriminated based on volatile composition in samples that are prepared for normal consumption.