CHARACTERIZATION OF THE KEY AROMATIC CONSTITUENTS IN TEA FLOWERS OF ELITE CHINESE TEA CULTIVARS

  • Baoyu Han Key Laboratory of Tea Chemical Engineering of Ministry of Agriculture, P. R.. China, Tea Research Institute of Chinese Academy of Agricultural Sciences, Hangzhou 310008, P. R.. China
  • Peng Zhou Key Laboratory of Tea Chemical Engineering of Ministry of Agriculture, P. R.. China, Tea Research Institute of Chinese Academy of Agricultural Sciences, Hangzhou 310008, P. R.. China
  • Lin Cui Key Laboratory of Tea Chemical Engineering of Ministry of Agriculture, P. R.. China, Tea Research Institute of Chinese Academy of Agricultural Sciences, Hangzhou 310008, P. R.. China
  • Jianyu Fu Key Laboratory of Tea Chemical Engineering of Ministry of Agriculture, P. R.. China, Tea Research Institute of Chinese Academy of Agricultural Sciences, Hangzhou 310008, P. R.. China

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.
Keywords: Elite tea plant cultivar; tea flowers; volatiles; aroma constituents

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How to Cite
Han, B., P. Zhou, L. Cui, and J. Fu. “CHARACTERIZATION OF THE KEY AROMATIC CONSTITUENTS IN TEA FLOWERS OF ELITE CHINESE TEA CULTIVARS”. International Journal of Tea Science, Vol. 6, no. 01, Apr. 2007, pp. 31-36, doi:10.20425/ijts.v6i1.4678.