J Integr Plant Biol. ›› 1984, Vol. 26 ›› Issue (5): -.

• Research Articles •    

Studies on the Aroma Constituents of Fuiien Ti Kuan Yin Tea, Se Chung Tea, Wu-I Shui Hsien Tea and Wu-I Chi Chung Tea in China

Lin Zheng-kui, Hua Ying-fang, Gu Yu-hong, Pan Yan-song and Zheng Ding-gui   

Abstract: This paper reports, for the first time, the aroma constituents of the famous Fujian Oolong tea—Ti kuan Yin Tea, Se Chung Tea, Wu-I Shut Hsien Tea and Wu-I Chi Chung Tea. 70 aroma concentrates of tea samples were identified by the use of (IC-MS, SCOT capillary coumn GC standard sample addition method and IR. Among which benzyl alcohol, translinalooloxide (furanoid), cis-linalooloxide (fuconoid), 3,7-dimeihy-l,5, 7-octatrien-3-ol, β-phenylethanol, translinalooloxide (pyranoid), geraniol, indole, eisjasmone, pasmine laetone, nerolidol and mthyl jasmonate are the typical character the aroma constituents. Consequently the aroma is varied by different varieties of the tea, different regions of their growth and different processing.

Key words: Camellia sinensis, Oolong tea, Aroma concentrates, Mass spectral, Analyses of the aroma

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