The aroma compounds in three kinds of samples (sample A: Je-ju, sample B: Bo-sung, sample C: Jeong-up) were extracted by the modified Likens and Nickerson method, using a simultaneous distillation and extraction apparatus. The concentrated aroma extracts were analyzed and identified by GC-MS. The main aroma compounds in the black tea of sample A (Je-ju) were geraniol (7.56%), nerolidol (6.35%), (E)-2-hexenal (5.50%), hexanal (4.92%) and linalool (2.23%). The main aroma compounds in the black tea of sample B (Bo-sung) were nerolidol (8.31%), phenylacetaldehyde (6.48%), (E)-2-hexenal (5.47%), geraniol (5.08%) and β-ionone (4.43%). The main aroma compounds in the black tea of sample C (Jeong-up) were (E)-2-hexenal (8.59%), hexanal (6.42%), phenylacetaldehyde (6.02%), geraniol (5.75%) and linalool oxide II (3.32%). Geraniol having a rose floral odor and (E)-2-hexenal having a greenish odor were found in all three samples, but the characteristics of the aroma of each sample were slightly different.
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