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 com-pounds, 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.