Abstract: To identify the aroma characteristics and components of new-type scented tea, sensory evaluation and supercritical CO₂ extraction, together with gas chromatography-mass spectrometry technology(GC-MS) are applied in the experiment to analyze and determine the components of the essential oil. The results showed that new-type scented tea has a rich aroma which is characterized by elegance, fragrance, lasting and harmony. While 121 peaks have been isolated and 103 compounds have been discovered, which account for 99.51% of the total components of the new-type scented tea. The major aroma constituents are Phthalic acid, diisobutyl ester(8.81%), Germacrene D-4-ol(6.28%), Heneicosane(3.58%), β-Linalool(3.39%), Hedycaryol(2.76%), Methyl jasmonate(2.31%), Cubenol(2.24%) and Eicosane(2.23%). Those compounds including 4-Methyl-trans-3-thiabicyclo[4.4.0]decane, Aristolene epoxide, 1-Chloro-octadecane, 3-Dodecyl-2,5-furandio-ne have been first time indentified from scented tea.

Key words: new-type scented tea, aroma, supercritical CO₂ extraction, gas chromatography-mass spectrometry