Vine tea (Ampelopsis grossedentata) is a Chinese herbal tea, rich in the natural antioxidant dihydromyricetin, that has multiple health properties and potential food and beverage applications. However, there is little information available on vine tea aroma, color and sensory characteristics. In this study, volatile components of vine tea infusions were identified by headspace solid-phase micro-extraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). Commercial vine teas samples were brewed with distilled water and Blacksburg (VA, USA) tap water and analyzed in triplicate. Vine tea infusions had acidic pH values and dark, reddish-yellow color. Type of water and vine tea sample both affected the overall volatile chemical composition of vine tea infusions. A total of fifty-six volatile components were identified in vine tea infusions. However, only seven aldehydes (hexanal, (E)-2-hexenal, (Z)-4-heptenal, nonanal, (E,Z)-2,4-heptadienal, (E,E)-2,4-heptadienal, and β-cyclocitral), two ketones (6-methyl-5-hepten-2-one and β-ionone), and one alcohol (1-penten-3-ol) were identified in more than 90% of all vine tea infusions (n=54). Results of this study may help further investigations in chemical and sensorial characteristics of vine tea, and the development of new healthy products. / Master of Science in Life Sciences