An Analysis on Aromatic Composition of Yinchunbiya Tea

Abstarct The essential oil of Yinchunbiya tea was extracted by the simultaneous distillation extraction method, in which 61 aromatic compounds were identificated by means of GC-MS, including 13 alcohols,14 aldehydes, 9 esters, 6 ketones, 13 hydrocarbons, 4 acids and a few of heterocycle compounds. The main components with the high content were geraniol, linalool, benzyl alcohol, phenylethyl alcohol,nerolidol, farnesol, nonanal, benzaldehyde, β-cyclocitral, hexanal, β-ionone, and α-ionone. Those came into being the substantial base of the condensed and happy aroma of Yinchunbita tea. The study can be referred for aromatic analysis of tea samples produced in the tropic regions.