Abstract
Repeated column chromatography enabled the lactone fraction to be separated from the volatile condensate of pouchong tea. In this fraction, several unidentified lactones were found, and their structures were elucidated mainly by GC-MS and GC-FTIR. 2-Hexen-4-olide, 5-octen-4-olide, 5-octanolide, 2-nonen-4-olide, 7-decen-4-olide, and 3,7-decadien-5-olide were finally identified by a comparison with respective standard compounds. These compounds seem to contribute to the characteristic pouchong tea aroma.
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