Aroma Difference Analysis in Different Oolong Tea

The aroma components of faint-scent type Oolong tea, Southern Fujian Oolong tea and Northern Fujian Oolong tea made from Mingke 1(C. sinensis cv.)were extracted by SDE, and were identified by GC-MS. Then comparison of the aroma components and contents among the Oolong teas was made. Results showed that 47 aroma constituents were identified and 35 of them were identical constituents. The main kinds of aroma components of the 3 samples were hydrocarbon compounds, alcohols, aldehydes and esters. Content of nerolidol accounted for over 30% of all volatile oil, and was a leading aroma. Content of all volatile oil, main aroma matters, indol and nerolidol was in the order of faint-scent type Oolong tea Southern Fujian Oolong tea Northern Fujian Oolong tea. Southern Fujian Oolong tea has 44 aroma constituents, and quantity was the most. Content of α-farnesene and ration of alcohols and content of all volatile oil in Southern Fujian Oolong tea were highest that compared to other Oolong tea. Content of esters was highest to Northern Fujian Oolong tea, in especial methyl hexadecanoate, methyl linoleate and methyl linolenate. By comparison, there were differences in flavors and aroma content among different kinds Oolong tea.