Abstract
The two high-quality brands of Chinese green tea, “Pi Lo Chun” and “Hwang Shan Mao Fong”, were investigated for their aroma characteristics. A Japanese green tea sample made from var. Yabukita was used for comparison. Aroma concentrates were prepared from these three samples and analyzed by a combined gas chromatography-mass spectrometry technique; polar and apolar columns were used in the gas chromatography. The result showed that 1-pentene-3-ol, cis-2-pentene-1-ol and pentanol were present in larger quantities in “Pi Lo Chun” than in the Japanese tea and geraniol, 2-phenylethanol and benzylalcohol occurred in much larger quantities in “Hwang Shan Mao Fong” than in the Japanese tea. Both of these Chinese tea brands were characterized by minor contents of linalool, nerolidol and indole which generally existed in the Japanese tea.
