| According to SPME/ GC-MS analysis of volatile components of pink and white tea flowers of different
flowering degrees, it was found that the aromatic components of pink and white tea flower were basically the same, but
their contents were significantly different. The volatile components of the two types of tea flowers can be divided into
alcohol, aldehyde, ester, ketone, hybrid oxygen, alkanes, olefin, nitrogenous (furan/indole/pyran) and naphthalene/
benzene. The main aroma components of the pink tea flowers were: phenyl ketone, phenyl alcohol, aromatic camphor
alcohol, geranium alcohol, benzyl alcohol, perl-methylphenyl alcohol, methyl salicylate, toluene, macrocotyledon,
moralene and ilanene, twenty ane, 2,6,10,14-tetramethylhexane, 8-isopropyl-1-methylenetricyclo [4.4.0.02,7]
decanerel. The main aroma components of the white tea flower were: phenyl ethyl ketone, linalool, geranium alcohol,
methyl salicylate,2,2, 6-trimethyl-6-vinyl-tetrahydro-2h-pyran-3-alcohol, gemmarene and eicane. The content of
volatile components in the two different colors of camellia flower varied the most, among which were acetophenone,
methyl salicylate, linalool, 8-isopropyl-1-methylenetricyclo [4.4.0.02,7]decanerel. The results of cluster analysis
indicated that the aroma components of tea trees with pink or white flowers were more affected by tree varietal than by
different flowering stages; and the characteristics of pink tea tree flowers differed greatly from the aroma components
of white tea tree flowers in different flowering stages. |
