Comparison and Analysis of Characteristic Aroma Components of 6 Main Green Teas in Hezhou

In this study,the aroma components in 9 tea samples of 6 main green tea verities from Hezhou were compared and characterized by head space solid phase micro-extraction (HS-SPME) and gas chromatography mass spectrometry (GC-MS). The results showed that there were more than 70~95 kinds of volatile compounds in 9 green tea samples,in which 37 main aroma components were identified including alcohols,esters,aldehydes,hetero oxygen ether sulphur,hydrocarbons,acids and so on. The main aroma substances in 9 green tea samples mainly were alcohols and esters,with the content of 15%~20% in the total content of the volatile components,followed by the polyoxy ether sulfur and aldehydes,each of which were 10%~15%. For Kaishan Baimao tea of local variety of tea,it was concluded that spring tea picking was beneficial to the accumulation of aroma components,and the main accumulation sites of aroma components were single bud or single bud-leaf,which were much higher than those leaves of moderate plucking. Kaishan Baimao tea was rich in benzil alcohol and isoamyl alcohol,which were provided with apple fragrance and rose flower. Apple fragrance was considered to the typical aroma component and the characteristics identification aroma in Kaishan Baimao tea.