Analysis on the Difference of Main Chemical Components of Different Aromatic Green Tea from Xiangyang

In order to further clarify the quality characteristics of Xiangyang green tea,on the basis of sensory evaluation,17 samples were selected to be determined and analyzed systematically with the methods of high-performance liquid chromatography,gas chromatography-mass spectrometry and multivariate analysis. The results showed that:In the different aromatic green tea,the total contents of water extracts,tea polyphenols,the total contents of catechins and non-ester catechins were significantly different,but the contents of amino acids,caffeine,gallic acid and ester catechins were not significantly different,and the contents of water extract,tea polyphenols and epigallocatechin gallate,chestnut flavor>tender flavor>delicate flavor,while the contents of amino acid,chestnut flavorα-farnesene could be used as the characteristic volatile components of chestnut flavor type.