Classification and Identification of Different Aromatics in Tea Made from Different Cultivar of Fenghuang Dancong

The volatile compositions of 17 kinds of Fenghuang Dancong Tea with different aromatics were analyzed using a combination of simultaneous distillation extraction and gas chromatography-mass spectrometry(SDE-GC/MS),then compared with their ancestor,narcissus series tea,and the non-narcissus series tea.The results showed that according to the aroma pattern similar to or higher than the rate of 95%,they are classified into seven aroma patterns:Huangzhi aroma(gardenia Magnolia fragrance),Xingren aroma(almond fragrance),Milan aroma(honey-orchid fragrance),Zhilan aroma(iris orchid fragrance),Yulan aroma(magnolia fragrance),Juduozai whose aroma pattern was not identified and Gong aroma.The similarity are different not only between each aromatics and varieties,but also between each aromatics and their original variet y.By analyzing the difference in the aroma components of different Fenghuang Dancong tea with s ame aroma pattern,it showed that Dancong tea with different aroma pattern has content differences on the common components,and each also has its characteristic components.For example,the isoeugenol in the Dancong tea with Zhilan aroma,α-cadinol in the Huangzhi aroma,torreyol,β-ionone and caryophyllene in the Milan aroma and the 4-terpenol in the Juduozai Dancong tea,and methyl anthranilate of the Gong aroma.These components may be the characteristic aroma composition in the respective Fenghuang Dancong tea,and can be used as one of the important basis in the aroma pattern classification in the Fenghuang Dancong tea.