Solid-phase microextraction for flavor analysis in Harari Khat (Catha edulis) stimulant

INTRODUCTIONKhat,achemicalextractedfromaplantCathaEdulis,belongingtothefamilyCelastraceae,isusedasanaturalstimulantinEastAfricaandbor-deringArabicstates.OthernamesbywhichKhatisknowninclude:Catha,qat,kat,chat,kuses-salahin,mirra,tohai,tschat,quat,africanteaandafricansalad.TheplantofCathaedulisisanevergreenfloweringtreeorlargeshrubfoundinEthiopiaandspreadwidelyinKenya,Nyasalnd(nowMalawi),Uganda,Tanganyika,Tanzania,Somalia,Djibouti,andYemen.Itattainsaheightrangingfrom3to4m(Lewis,1931…     

Chemical composition of the essential oil from Rabdosia lophanthoides

Gas chromatography/mass spectrometry (GC-MS) of the essential oil from the aerial parts of Rabdosia lophanthoides resulted in the identification of 108 compounds representing 78.120% of the oil. Hydro-distillation of Rabdosia lophanthoides yielded a pale yellow oil. The compounds identified and their relative proportions are listed in Table 1 according to their order of elution on an HP-5MS capillary column. .     

Solid-phase microextraction for flavor analysis in Harari Khat (Catha edulis) stimulant

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.