Analysis of the aromatic components in white tea produced in different years

The aromatic components in 12 white tea samples produced in different years were analyzed using headspace-solid-phase micro-extraction coupled with gas chromatography-mass spectrometry( HS-SPAM-GC-MS). The results showed that linalool,geraniol,methyl salicylate,linalool oxide,benzaldehyde,phenylethyl alcohol is the material basis of pekoe flavor of Whit tea. The alcohols like linalool,geraniol is highest in Baihao Yinzhen and alpha-ionone,beta-ionone,geranylacetone is higher in Shoumei. Linalool,linalool oxide,geraniol,methyl salicylate,phenylethyl alcohol,nerolidol,geranial is reduced in the aged White tea and gedrol,dihydroactinolide,naphthalene,2-methyl-gedrene,beta-gedrene,is increased. These aromatic components with benzaldehyde,alpha-ionone,beta-ionone,geranylacetone make the aroma characteristic of aged White tea.