Simultaneous Distillation Extraction of Some Volatile Flavor Components from Pu-erh Tea Samples—Comparison with Steam Distillation-Liquid/Liquid Extraction and Soxhlet Extraction

Table 4

Contents of volatile components in tea samples (𝜇g·g^-1).

Compound	Green tea	Black tea	Production date of Pu-erh tea
			Pu-erh ripe tea				Pu-erh raw tea
			2005	2006	2007	2008	2005	2006	2007	2008
Benzyl alcohol	80.7	16.8	0.132	0.229	0.329	0.263	1.15	0.634	0.587	1.34
Linalool oxide	488	13.9	3.25	4.47	5.70	3.75	4.02	4.33	5.10	4.07
Linalool	22.3	15.8	4.72	3.61	5.26	2.84	51.4	40.3	53.7	43.9
Phenethyl alcohol	54.6	14.9	0.377	0.819	0.829	0.832	1.34	0.811	0.975	1.26
α-Terpineol	138	2.14	1.87	1.86	2.24	1.45	0.554	1.77	0.447	3.94
Geraniol	5.28	26.3	0.412	0.300	0.597	0.442	5.26	5.10	4.72	4.69
1,2,3-Trimethoxylbenzene	ND	ND	6.35	16.4	11.3	14.1	0.707	0.645	0.815	0.884
1,2,4-Trimethoxylbenzene	ND	ND	4.15	5.62	4.08	9.91	0.211	1.34	0.099	0.212
Nerolidol	4.62	2.18	0.223	0.193	0.071	0.043	0.385	0.512	0.175	0.312