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

Table 2

Comparison of SDE, SD-LLE and Soxhlet extraction for volatile flavor components from Pu-erh tea (𝜇g·mL^-1).

Peak no.	Compound name	Extraction technique
		SDE^1	SD-LLE^2	Soxhlet^2
1	Benzyl alcohol	20.13	16.06	15.10
2 and 3	Linalool oxide^∗	61.05	33.69	23.96
4	Linalool	658.1	280.5	36.62
5	Phenethyl alcohol	18.83	17.19	10.54
6	α-Terpineol	59.04	25.63	51.62
7	Geraniol	70.35	30.72	4.061
8	1,2,3-Trimethoxylbenzene	13.26	4.305	11.84
9	1,2,4-Trimethoxylbenzene	3.174	4.294	5.746
10	Nerolidol	4.676	4.421	3.955

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