Analysis of Aroma Compounds in Tea Fresh Leaves with Two Extraction Methods

The aroma components in tea tree buds were extracted by direct heating mode and boiling water heating mode and analyzed by gas chromatography-mass spectrometry(GC-MS). The results showed that more of low molecular weight fragrant components were extracted from tea tree buds by boiling water heating mode and boiling water heating mode was more suitable for the extraction of tea tender shoots aroma substances than direct heating mode. Geraniol, linalool, benzeneethanol, nerol, hexanol, nerolidol, trans-2-Hexenol,geranial, neral, 4-pentenal and methyl salicylate are the main aroma components of tea tree buds, those aromatic substances makes tea tree buds with a faint scent smell.