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Volatile Flavor Components in Korean Black Teas (Camellia sinensis L.) from Different Harvesting Periods

The flavor compounds in two kinds of Korean black teas (sample 1: picked in early April), sample 2: picked in early May) were extracted by the simultaneous distillation and extraction method. The concentrated flavor extracts were analyzed and identified by gas chromatography-mass spectrometry. Forty and fifty-four compounds were identified from samples 1 and 2, respectively. The main flavor compounds in sample 1 were geraniol, nerolidol, linalool, linalool oxide Ⅱ, phenyl acetaldehyde, and nonanal having a floral note, (E)-2-hexenal, hexanal, and (E)-2-hexenyl hexanoate having a green note, and methyl salicylate having a minty note. The main flavor compounds in sample 2 were nerolidol, (E)-2-hexenal and hexanal having a green note, geraniol, linalool, phenyl acetaldehyde, linalool oxide Ⅱ, and β-ionone having a floral note, methyl salicylate having a minty note, and farnesene having a woody note.