Aroma of Congfu Black Tea Made from New 80-53-34 Variety

Aromatic composition of the black tea made from the leaves of a new variety of Camellia sinensis, 80-53-34, was determined using the solid phase micro-extraction-gas chromatography mass spectrometry (HS-SPME /GC-MS). The analysis detected 72 aromatic compounds, including dehydrogenated linalool (18.51%), linalool and its oxide (13.04%), geraniol (10.16%), and benzaldehyde (7.93%). Chemically, they were mainly alcohols (47.71%), aldehydes (22.05%), and hydrocarbons (12.49%). Overall, the flavor index of the components in the black tea were excellent, the contents of linalool, its oxides, and dehydrogenated substances were high, and most of the compounds carried pleasant aroma. Consequently, the black tea made from 80-53-34 was considered highly desirable.