Han, B.Zhou, P.Cui, L.Fu, J.Jain, N.K.2008-12-192008-12-192006Han, B, Zhou, P, Cui, L & Fu, J 2007, 'Characterization of the Key Aromatic Constituents in Tea Flowers of Elite Chinese Tea Cultivars', International Journal of Tea Science, vol. 6, no. 1, pp. 31-16.0972-544Xhttp://hdl.handle.net/2263/8483This item was scanned with a HP 4850 Scanjet at 300 dpi and consists of 6 pages.The volatiles in flowers of twenty-three elite tea cultivars were obtained by simultaneous distillation extraction, from which seventy-nine aromatic constituents were identified using gas chromatography coupled with mass spectromety. The major detected constituents found were acetophenone, linalool, I-hexanol, 2-pentanol, methyl salicylate, 4-methyl-2- hexanone, alpha-methyl-benzene methanol, cis-linaloloxide, acetic acid, Z-3-Hexen-7-01, S-2-heptanol, and hexanal. Both acetophenone and linalool were determined from every cultivar, and each volatile accounted for more than 20 % of the total. Several of the cultivars analysed contained some special constituents which were not detected from other cultivars.enInternational Society of Tea Science (ISTS)Camellia sinensisElite tea plant cultivarTea flowersVolatilesAroma constituentsTea -- Varieties -- ChinaFlowers -- OdorVolatile organic compounds (VOCs)Aromatic compoundsArticle