Abstract: The volatile components of three types of Fenghuang Dancong tea were extracted using solvent assisted flavor evaporation (SAFE) and analyzed by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). A total of 91 volatile components were identified by GC-MS, and 38 of them were common to all samples. Alcohols, ketones and hydrocarbon compounds were the major chemical classes, but there were significant differences in volatile components between the three samples. A total of 31 aroma-active compounds were perceived by GC-O, 30 of which were identified and found to mainly contribute to the floral, sweet, fragrant and fruity aroma. Linalool oxide I, nerol, linalool oxide II and nerolidol, which were abundant in all three tea samples and gave a pleasant aroma with relatively high odor intensity in GC-O, played an important role in the formation of aroma quality of Fenghuang Dancong tea.

Key words: Fenghuang Dancong tea, volatile components, solvent assisted flavor evaporation (SAFE), gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O)