黄棪原料游离态香精油含量以茎中最高,达20.95 mg / kg,梢中含量为12.42 mg / kg,叶中为8.15 mg / kg;其中游离态醇类香气化合物也以茎中含量最高,为14.87 mg / kg,分别是梢、叶中醇类香气化合物的3.46和5.65倍。而香气的化学组成以梢中最丰富,测出36个组分;茎中测出24个组分;叶中仅测出19个。中国乌龙茶的特征香气组分在供试原料中大都检出,且绝大多数组分在茎中有较高的含量。糖苷类结合态香气前体的数量分布与游离态香气的数量分布正好相反。

The content of free essential oil in stems was higher than that in leaves and whole shoots of Huangdan cultivar. The detected amount in stems was 20.95 mg / kg, the amount in shoots was 12.42 mg / kg, whereas the amount in leaves was only 8.15 mg / kg. Furthermore, the detected amount of free alcohol in stems was 14.87 mg / kg, and was 3.46 and 5.65 times of that from shoots and leaves, respectively. The aroma components in tea shoots was the most, and thirty-six components were detected. And twenty-four and nineteen components were respectively identified in stems and leaves. The characteristic aroma profile of Chinese Oolong tea had been measured in the experimented fresh shoots, and the most of these components was contained in large amount in stems. The numeral distribution of bound aroma procuror of glucoside from stems, leaves and shoots were reversed to those of free aroma.