Table 2.

GC–MS-O analysis of odour compounds in green tea.

RT	RI	Substances	Aroma description	FD
		Alcohols
20.55	1372.69	Leaf alcohol	grass odour	32
23.29	1477.22	2-Ethyl-1-hexanol	grass odour, green leafy smell	32
24.76	1535.34	Linalool	flowery flavour, lavender smell	16
29.41	1730.36	Linalool oxide Ⅳ	flowery flavour	32
29.87	1750.89	Linalool oxide III	flowery flavour	32
31.63	1830.84	Geraniol	flowery flavour, rose scent	32
33.13	1900.98	Phenethyl alcohol	sweet fragrance, flowery flavour	64
32.33	1863.55	Benzyl alcohol	sweet fragrance, flowery flavour	4
		Total		244
		Hydrocarbons
15.76	1198.18	Dodecane	clean fragrance	64
17.35	1255.6	Styrene	chestnut flavour	1
18.52	1297.83	Tridecane	chestnut flavour, flowery flavour	16
21.21	1397.05	Tetradecane	chestnut flavour	4
30.89	1796.43	Octadecane	chestnut flavour, flowery flavour, peanut flavour	64
		Total		149
		Ketones
27.65	1654.24	Acetophenone	sweet fragrance, flowery flavour	32
34.14	1950.24	Jasmone	jasmine scent	64
37.66	2129.41	Perhydrofarnesyl acetone	clean fragrance, jasmine scent, flowery flavour	32
		Total		128
		Esters
12.25	1067.73	Butyl acetate	fruity flavour	32
39.23	2213.89	Methyl palmitate	ester incense	16
		Total		48
		Aldehydes
24.54	1526.51	Benzaldehyde	almond fragrance, caramel scent	32
		Others
34.34	1960	2-Acetyl-1H-pyrrole	roasted incense, rice smell	4
38.01	2148.13	Nonanoic acid	fat aroma	1
		Total		5

Note:FD: flavour dilution factor.