TEA AROMA ANALYSIS BY DIRECT INJECTION GC/MS

In order to study difference of the aroma of black tea,oolong tea and green tea,ten aroma components in six different types of teas were compared. The results showed that alcohol,aldehyde,acid and ester content played important roles in the aroma formation of black tea. In Tieguanyin tea,certain alcohols,aldehydes and esters were relatively more than that in black tea. There was a great difference of aroma components between the new and old Biluochun tea. Some aroma components only retained in new tea for a period of time,so the new tea and old tea would have different quality.