The flavor compounds in three kinds of BOP black tea (Dimbula, Candy, and Ruhuna) were extracted by simultaneous distillations and extractions. The concentrated flavor extracts were analyzed and identified by gas chromatography-mass spectrometry. Thirty-three compounds in Dimbula, 28 compounds in Candy and 36 compounds in Ruhuna were isolated and identified. The main flavor compounds in Dimbula were (Ε)-2-hexenal (17.52%), linalool (17.33%), hexanal (7%), (Ζ)-3-hexenol (6.46%), and methyl salicylate (6.26%). The main flavor compounds in Candy were (Ε)-2-hexenal (21.59%), phenylacetaldehyde (11.49%), hexanal (11.36%), linalool (7.49%), and methyl salicylate (3.85%). The main flavor compounds in Ruhuna were methyl salicylate (14.72%), linalool (13.23%), phenylacetaldehyde (8.61%), (Ε)-2-hexenal (8.17%), and (Ζ)-3-hexenol (4.66%). All the samples contained a high content of compounds with a greenish note.
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