Abstract: To analyze the volatile profiles and phylogenetic relationship of different varieties of wild tea tree leaves in the climatic region of Sichuan and Chongqing, baked green tea samples processed from wild (including parental and first filial generations) and domesticated (Fuding Dabai Cha tea) varieties of fresh tea tree leaves were extracted by steam distillation extraction (SDE) for their volatile oils, and the oils were analyzed by GC-MS. A total of 71 compound were detected including alcohols, such as linalool and its oxides, geraniol, nerol and α-terpinol; terpenoides, such as β-phellandrene,β-myrcene, limonene,α-cedrene, caryophyllenev,α-farnesene; aldehydes, such as β-Cyclocitral, benzaldehyde, (E)-2-hexenal; organic ester compounds, such as hexadecanoic acid methyl ester and dibutyl phthalate; five typical green tea aroma compounds, such as cis-Jasmone, α-Inone, and so on; and several amine, hydrocarbon, nap, anthracene, and acid compounds as well. Terpene analysis showed that the parental generation of wild tea trees had a higher terpene index (TI) than their first filial generation and Fuding Dabai Cha tea. Thus, TI is one of the important evidence for the differentiation of tea tree resources.

Key words: wild tea trees, GC-MS, volatile profiles, terpene index analysis