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

Table 1

Parameters of standard compounds in chromatography.

Compound	Retention time	Concentration	Peak area	Relative factor*
	(min)	(𝜇g·mL^-1)
Benzyl alcohol	10.23	26.88	194.1	1.0951
Linalool oxide	11.59 + 12.15	70.61	275.1	2.0296
Linalool	12.53	55.18	153.1	2.8500
Phenethy alcohol	13.07	28.24	173.1	1.2901
α-Terpineol	15.92	27.02	217.6	0.9884
Geraniol	18.21	99.00	626.5	1.2496
1,2,3-Trimethoxylbenzene	20.32	46.57	233.8	1.5751
1,2,4-Trimethoxylbenzene	22.35	48.22	271.8	1.4029
IS	23.10	17.30	136.8	1.0000
Nerolidol	28.65	52.56	439.7	0.9452

*Relative factor: f = (C_i × A_is)/(A_i × C_is)