Abstract:

In order to study the aromatic components of “Enshi Yulu” tea, effective control the quality of tea. The volatile components in “Enshi Yulu” tea were extracted by solid phase micro extraction (SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS), 59 kinds of volatile components were isolated and identified, which including aromatic components 1,6-Octadien-3-ol,3,7-dimethyl-, Nonanal, D-Limonene, Benzyl Alcohol, Phenylethyl Alcohol, 2,6-Octadien-1-ol,3,7-dimethyl-(Z)-, 2,3-Octanedione, Hexanoic acid,3-hexenyl ester,(Z)-, Caryophyllene, Cedrene, Copaene, 1R-.alpha.-Pinene, 3-Carene, 5,9-Undecadien-2-one,6,10-dimethyl-, (E)-, Benzene, 1-methyl-4-(1-methylethyl)-, etc. The results showed that volatile components of different tea samples were different, volatile components of different brand tea was relatively large differences, but the same brand in different tea was relatively small differences. The method can be used controlling chemical quality grade of “Enshi Yulu” tea.