CHARACTERIZATION OF THE KEY AROMATIC CONSTITUENTS IN TEA FLOWERS OF ELITE CHINESE TEA CULTIVARS
Keywords:
Elite tea plant cultivar; tea flowers; volatiles; aroma constituents
Abstract
The volatiles in flowers of twenty-three elite tea cultivars were obtained by simultaneous distillation extraction, from which seventy-nine aromatic constituents were identified using gas chromatography coupled with mass spectrometry. The major detected constituents found were acetophenone, linalool, 1-hexanol, 2-pentanol, methyl salicylate, 4-methyl-2-hexanone, alpha-methyl-benzene methanol, cis-linaloloxide, acetic acid, Z-3-Hexen-1-ol, S-2-heptanol, and hexanal. Both acetophenone and linalool were determined from every cultivar, and each volatile accounted for more than 20 % of the total. Several of the cultivars analysed contained some special constituents which were not detected from other cultivars.
Published
2007-04-11
Section
Research Article
Copyright (c) 2007 International Journal of Tea Science
![Creative Commons License](http://i.creativecommons.org/l/by-nc-nd/4.0/88x31.png)
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.