Determination of the volatile aroma components in dahongpao tea and tea brine eggs seasoning packer by SPME-GC/MS

The main volatile aroma components of dahongpao tea and tea brine eggs seasoning packer was extracted by solid phase micro-extraction (SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS) . Results showed that 27 and 56 chengical composition were identified in dahongpao tea extracts and tea brine eggs seasoning packer extracts, they were alcohol, aldehyde, acids, esters, ene, ketone and heterocyclic compounds containing nitrogen, oxygen, and the main characteristics of volatile aroma components were nerolidol, palmitic acid, peppermint lactate, indole, farnesene, beta-ionone, phenol, orange aldehyde, linalool, benzophenone, etc. By Integral quantitative and relative percentage content of the characteristic volatile aroma components in tea brine eggs seasoning packer extracts with dahongpao tea extracts was closely relative to the distribution.