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Comparison of aromatic characteristics of Fuxiang tea and Daye tea.

Jun Zhang, Tang YiChun, Bao YunXiu, Xu Mei, Hui Zhang, Yang ShengMei

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Abstract

Aromatic constituents of Fuxiang Tea and Daye Tea were analyzed by GC/ MS method,and the analysis results of major aromatic constituents were listed as follows.(i)Fuxiang tea:linalool,α-terpineol, geraniol, nerol, nerolidol. (ii)Daye tea:linalool,hex adecanoic acid, 9,12,15-octadecatrieroic acid methylester, α-terpineol,geraniol.The highest content of aromatic constituents in both of them was linalool,but there were distinct differences in content and composition.The similarity of aroma of them was 0.4336.

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What this paper is about

Aromatic constituents of Fuxiang Tea and Daye Tea were analyzed by GC/ MS method,and the analysis results of major aromatic constituents were listed as follows.(i)Fuxiang tea:linalool,α-terpineol, geraniol, nerol, nerolidol. (ii)Daye tea:linalool,hex adecanoic acid, 9,12,15-octadecatrieroic acid methylester, α-terpineol,geraniol.The highest content of aromatic constituents in both of them was linalool,but there were distinct differences in content and composition.The similarity of aroma of them was 0.4336.

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Available abstract

Aromatic constituents of Fuxiang Tea and Daye Tea were analyzed by GC/ MS method,and the analysis results of major aromatic constituents were listed as follows.(i)Fuxiang tea:linalool,α-terpineol, geraniol, nerol, nerolidol. (ii)Daye tea:linalool,hex adecanoic acid, 9,12,15-octadecatrieroic acid methylester, α-terpineol,geraniol.The highest content of aromatic constituents in both of them was linalool,but there were distinct differences in content and composition.The similarity of aroma of them was 0.4336.

Key concepts: Nerol, Geraniol, Linalool, Nerolidol, Chemistry, Aroma, Food science, Green tea

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