Abstract
The seven high-quality brands of Chinese pan-fired green teas were investigated for their aroma characteristics. Two Japanese pan-fired green teas (Kamairi-cha) were used for comparison with Chinese teas. Aroma concentrates were prepared from these tea samples and analyzed by a combined gas chromatography-mas spectrometry technique; polar and apolar columns were used in the gas chromatography.
Chinese pan-fired green teas contained large quantities of geraniol, 2-phenylethanol, benzyl alcohol and phenol. Linalool oxides (pyranoid), cis-3-hexenyl hexanoate and 2, 6, 6-trimethyl-2-hydroxy cyclohexan-1-one were much less in Chinese pan-fired green teas than in Japanese pan-fired green teas.
Both of Chinese and Japanese pan-fired green teas contained a small quantity of linalool which was found in high concentration in Sen-cha, and contained pyrazines characteristically.
