Analysis of aromatic components in Jinxuan tea of different kinds and seasons

The aroma components of Jinxuan green tea (JGT) , black tea (JBT) and Oolong tea (JOT) in different seasons were studied by gas chromatography-mass spectrometry. The results showed that higher relative content of alcohols were determined in JGT in spring and summer and higher relative content of pyrrole and its derivatives were found in JGT in autumn. The dominant aroma components of JGT were similar and diverse in spring and summer. The dominant aroma components of JGT in autumn were less diversified and had the delicate, flowery and sweet fragrance. The highest relative content of alcohols was found in JBT in different seasons and the following were aldehydes or esters. The highest FI index was found in JBT in autumn, next was in summer and the last was in spring. Higher relative content of alcohols were determined in JOT in spring.However, higher relative content of pyrrole and its derivatives were found in JOT in summer and autumn. The relative content of trans-nerolidol and indole were highest in JOT in different seasons. The content of transnerolidol and indole was accounted for over 54% in dominant aroma.