Volatile Flavor Components in Uva Black Teas of Sri Lanka

The flavor compounds in four kinds of black tea (Pekoe, FBOP, BOPsp and FFsp) were extracted by the simultaneous distillations and extraction method. The concentrated flavor extracts were analyzed and identified by gas chromatography-mass spectrometry. Forty-one, forty-one, forty-eight and forty-six compounds were isolated and identified in Pekoe, FBOP, BOPsp and FFsp, respectively. The main flavor compounds in Pekoe were linalool, methyl salicylate, (Ε)-2-hexenal, (Ζ)-3-hexenol and phenylacetaldehyde, those in FBOP were methyl salicylate, linalool, (Ε)-2-hexenal, phenylacetaldehyde and linalool oxide Ⅱ, those in BOPsp were methyl salicylate, linalool, linalool oxide Ⅱ, (Ε)-2-hexenal and phenylacetaldehyde., and those in FFsp were methyl salicylate, linalool, (Ε)-2-hexenal, phenylacetaldehyde and linalool oxide Ⅱ. All of the samples had of high content of methyl salicylate with its characteristic minty note.