Differentiation of volatile profiles of Thai Oolong tea No. 12 provenances by SPME-GC-MS combined with principal component analysis

Figures & data

Figure 3. PCA loadings plots revealed the compounds responsible for distinguishing Thai Oolong tea No. 12 samples.

Table 1. Volatile compounds of Oolong tea No. 12 cultivars produced in different areas in Chiang Rai province.

			% Relative peak area ± SD
No.	Compound	LRI	No. 1	No. 2	No. 3	No. 4	No. 5	No. 6	No. 7	No. 8
Group II (non-terpene)
1	Furfural	827	nd	nd	nd	5.47 ± 0.08	5.13 ± 0.09	5.31 ± 0.13	nd	nd
2	2E-Hexenal	846	nd	nd	nd	5.84 ± 0.09	4.28 ± 0.07	4.73 ± 0.12	nd	nd
3	2-Pentyl furan	988	1.93 ± 0.05	3.44 ± 0.40	2.88 ± 0.07	0.85 ± 0.01	0.81 ± 0.01	0.75 ± 0.02	0.29 ± 0.03	0.24 ± 0.01
4	p-Cymene	1024	0.68 ± 0.02	0.47 ± 0.05	0.75 ± 0.04	nd	nd	nd	nd	nd
5	Methyl salicylate	1191	0.58 ± 0.02	0.34 ± 0.04	0.74 ± 0.09	0.09 ± 0.00	nd	0.13 ± 0.00	0.06 ± 0.01	0.10 ± 0.01
6	Safranal	1196	0.80 ± 0.02	1.03 ± 0.05	0.94 ± 0.08	0.02 ± 0.00	nd	0.04 ± 0.00	0.09 ± 0.01	0.09 ± 0.01
7	p-Cymen-7-ol	1290	0.51 ± 0.01	0.27 ± 0.04	0.67 ± 0.09	nd	nd	nd	nd	nd
8	Indole	1294	0.39 ± 0.01	0.06 ± 0.02	nd	0.31 ± 0.00	0.26 ± 0.00	0.15 ± 0.00	2.30 ± 0.13	2.83 ± 0.17
9	3Z-Hexenyl hexanoate	1380	0.48 ± 0.01	0.28 ± 0.06	0.64 ± 0.09	0.54 ± 0.01	0.49 ± 0.01	0.33 ± 0.01	0.12 ± 0.01	0.15 ± 0.01
Group II (terpene)
1	trans-Isolimonene	984	1.04 ± 0.03	1.62 ± 0.08	1.05 ± 0.01	1.99 ± 0.03	1.95 ± 0.03	1.58 ± 0.04	0.58 ± 0.05	0.53 ± 0.03
2	δ-3-Carene	1011	1.81 ± 0.05	1.48 ± 0.07	2.06 ± 0.40	0.17 ± 0.00	0.12 ± 0.00	0.15 ± 0.00	0.13 ± 0.01	0.06 ± 0.00
3	α-Terpinene	1017	0.74 ± 0.02	0.56 ± 0.06	0.73 ± 0.03	0.11 ± 0.00	0.06 ± 0.00	0.09 ± 0.00	0.37 ± 0.03	0.29 ± 0.02
4	Limonene	1029	1.60 ± 0.04	1.45 ± 0.09	2.67 ± 0.04	1.64 ± 0.02	1.60 ± 0.03	2.00 ± 0.05	1.53 ± 0.14	1.65 ± 0.10
5	1,8-Cineole	1031	1.87 ± 0.05	2.09 ± 0.04	2.76 ± 0.08	0.30 ± 0.04	0.24 ± 0.00	0.12 ± 0.00	0.34 ± 0.03	0.30 ± 0.02
6	Z-β-Ocimene	1037	0.60 ± 0.02	0.33 ± 0.06	0.71 ± 0.07	1.87 ± 0.03	1.83 ± 0.03	2.23 ± 0.06	0.54 ± 0.05	0.62 ± 0.04
7	E-β-Ocimene	1050	0.92 ± 0.03	0.67 ± 0.04	0.93 ± 0.02	1.49 ± 0.02	1.45 ± 0.02	1.85 ± 0.05	0.59 ± 0.05	0.67 ± 0.04
8	γ-Terpinene	1059	3.06 ± 0.08	2.68 ± 0.03	3.06 ± 0.10	1.77 ± 0.03	1.73 ± 0.03	2.13 ± 0.05	1.30 ± 0.12	1.53 ± 0.09
9	cis-Linalool oxide	1072	1.17 ± 0.03	0.99 ± 0.05	1.16 ± 0.01	1.21 ± 0.02	1.17 ± 0.02	1.57 ± 0.04	1.11 ± 0.10	1.21 ± 0.07
10	trans-Linalool oxide	1085	0.05 ± 0.00	nd	nd	0.97 ± 0.01	0.92 ± 0.02	1.33 ± 0.03	1.40 ± 0.08	1.37 ± 0.08
11	Terpinolene	1088	1.36 ± 0.04	1.50 ± 0.02	1.35 ± 0.04	1.14 ± 0.02	1.10 ± 0.02	1.51 ± 0.04	1.04 ± 0.10	1.06 ± 0.06
12	Linalool	1096	11.62 ± 0.08	9.43 ± 0.05	7.27 ± 0.04	3.45 ± 0.05	3.42 ± 0.06	3.82 ± 0.10	2.88 ± 0.07	2.65 ± 0.05
13	Maltol	1106	nd	nd	nd	0.69 ± 0.01	0.65 ± 0.01	0.99 ± 0.03	0.34 ± 0.03	0.24 ± 0.01
14	Hotrienol	1108	2.80 ± 0.08	3.86 ± 0.05	4.45 ± 0.10	1.19 ± 0.02	1.15 ± 0.02	1.48 ± 0.04	0.83 ± 0.03	057 ± 0.03
15	endo-Fenchol	1116	2.02 ± 0.06	1.73 ± 0.07	2.08 ± 0.06	0.18 ± 0.00	0.15 ± 0.02	0.11 ± 0.00	0.51 ± 0.05	0.58 ± 0.03
16	allo-Ocimene	1128	0.58 ± 0.02	0.31 ± 0.07	0.73 ± 0.09	0.09 ± 0.00	0.04 ± 0.00	nd	0.09 ± 0.01	0.09 ± 0.01
17	Isoborneol	1161	nd	nd	nd	0.31 ± 0.00	0.26 ± 0.00	0.29 ± 0.01	0.36 ± 0.03	0.31 ± 0.02
18	cis-Linalyl oxide	1173	nd	nd	nd	0.30 ± 0.00	0.26 ± 0.00	0.45 ± 0.01	0.20 ± 0.02	0.13 ± 0.01
19	trans -Linalyl oxide	1178	nd	nd	nd	0.31 ± 0.00	0.26 ± 0.00	0.35 ± 0.01	0.29 ± 0.03	0.28 ± 0.02
20	lavandulol	1181	0.64 ± 0.02	0.43 ± 0.04	0.80 ± 0.10	0.16 ± 0.00	0.11 ± 0.00	0.09 ± 0.00	0.09 ± 0.01	0.11 ± 0.01
21	α-Terpineol	1186	nd	nd	nd	0.09 ± 0.00	nd	0.06 ± 0.00	0.07 ± 0.01	0.10 ± 0.01
22	Iso dihydro carveol	1212	0.73 ± 0.02	1.35 ± 0.05	0.75 ± 0.02	0.18 ± 0.00	0.13 ± 0.00	0.35 ± 0.01	0.29 ± 0.03	0.33 ± 0.02
23	Linalool formate	1216	0.07 ± 0.00	nd	0.15 ± 0.02	0.64 ± 0.01	0.60 ± 0.01	1.00 ± 0.03	0.35 ± 0.03	0.35 ± 0.02
24	Nerol	1227	nd	nd	nd	0.30 ± 0.00	0.26 ± 0.00	0.24 ± 0.01	0.40 ± 0.04	0.40 ± 0.02
25	E-Ocimene	1238	0.08 ± 0.00	nd	0.16 ± 0.02	0.29 ± 0.00	0.25 ± 0.00	0.22 ± 0.01	0.43 ± 0.04	0.53 ± 0.03
26	Isobornyl formate	1239	0.06 ± 0.00	nd	0.13 ± 0.02	0.28 ± 0.00	0.24 ± 0.00	0.50 ± 0.01	0.15 ± 0.01	0.13 ± 0.01
27	Car-3-en-2-one	1248	0.74 ± 0.02	0.74 ± .07	0.74 ± 0.06	1.08 ± 0.02	1.04 ± 0.02	1.44 ± 0.04	0.79 ± 0.07	0.79 ± 0.05
28	Geraniol	1251	0.04 ± 0.00	nd	nd	0.26 ± 0.00	0.22 ± 0.00	0.17 ± 0.00	8.91 ± 0.09	8.94 ± 0.05
29	Linalool acetate	1257	0.53 ± 0.01	0.28 ± 0.04	0.70 ± 0.10	0.58 ± 0.01	0.54 ± 0.01	0.49 ± 0.01	0.36 ± 0.03	0.35 ± 0.02
30	Geranial	1265	0.54 ± 0.01	0.35 ± 0.02	0.71 ± 0.10	0.59 ± 0.01	0.55 ± 0.01	0.45 ± 0.01	0.32 ± 0.03	0.46 ± 0.03
31	Dihydro linalool acetate	1275	0.53 ± 0.01	0.29 ± 0.02	0.70 ± 0.10	0.58 ± 0.01	0.54 ± 0.01	0.50 ± 0.01	0.37 ± 0.03	0.46 ± 0.03
32	2-Ethyl menthone	1282	0.65 ± 0.02	0.44 ± 0.04	0.87 ± 0.07	0.70 ± 0.01	0.66 ± 0.01	0.62 ± 0.02	0.49 ± 0.04	0.40 ± 0.02
33	δ-Elemene	1325	0.19 ± 0.01	0.47 ± 0.08	0.88 ± 0.10	0.77 ± 0.01	0.73 ± 0.01	0.56 ± 0.01	0.44 ± 0.04	0.25 ± 0.01
34	α-Cubebene	1338	0.52 ± 0.01	0.53 ± 0.05	0.69 ± 0.10	0.75 ± 0.01	0.71 ± 0.01	0.59 ± 0.01	0.50 ± 0.05	0.40 ± 0.02
35	Calacorene	1342	0.53 ± 0.01	1.27 ± 0.11	0.70 ± 0.10	1.73 ± 0.03	1.69 ± 0.03	1.60 ± 0.04	0.54 ± 0.05	0.65 ± 0.04
36	α-Ionene	1348	0.52 ± 0.01	0.93 ± 0.04	0.69 ± 0.10	nd	nd	nd	nd	nd
37	α-Longipinene	1352	0.48 ± 0.01	1.06 ± 0.05	0.64 ± 0.09	1.02 ± 0.02	1.33 ± 0.02	1.06 ± 0.03	0.13 ± 0.01	0.11 ± 0.01
38	α-Copaene	1370	0.52 ± 0.01	0.32 ± 0.06	0.69 ± 0.10	0.50 ± 0.01	0.53 ± 0.01	0.45 ± 0.01	0.34 ± 0.03	0.33 ± 0.02
39	β-Panasinsene	1382	0.50 ± 0.01	0.27 ± 0.05	0.66 ± 0.09	0.55 ± 0.01	0.51 ± 0.01	0.46 ± 0.01	0.38 ± 0.03	0.24 ± 0.01
40	E-β-Damascenone	1385	0.55 ± 0.02	0.07 ± 0.01	nd	0.31 ± 0.00	0.26 ± 0.00	0.49 ± 0.01	1.67 ± 0.02	1.50 ± 0.09
41	Z-Jasmone	1392	0.53 ± 0.01	0.32 ± 0.03	0.70 ± 0.10	0.58 ± 0.01	0.54 ± 0.01	0.51 ± 0.01	4.33 ± 0.09	5.35 ± 0.11
42	α-Gurjunene	1409	0.27 ± 0.01	0.53 ± 0.05	0.89 ± 0.10	0.85 ± 0.01	0.81 ± 0.01	0.60 ± 0.02	0.46 ± 0.04	0.44 ± 0.03
43	2-epi-β-Funebrene	1412	0.50 ± 0.01	0.32 ± 0.04	0.66 ± 0.09	0.09 ± 0.00	0.51 ± 0.01	nd	0.08 ± 0.01	0.05 ± 0.00
44	β-Cedrene	1420	0.50 ± 0.01	0.47 ± 0.13	0.67 ± 0.09	0.06 ± 0.00	0.51 ± 0.01	0.05 ± 0.00	0.08 ± 0.01	0.05 ± 0.00
45	Neryl acetone	1436	nd	0.41 ± 0.08	nd	0.67 ± 0.01	0.62 ± 0.01	1.03 ± 0.03	0.89 ± 0.08	0.67 ± 0.04
46	γ-Elemene	1438	nd	nd	nd	0.05 ± 0.00	0.28 ± 0.00	0.06 ± 0.00	0.07 ± 0.01	0.05 ± 0.00
47	Z-Jasmonyl acetate	1455	nd	0.07 ± 0.02	nd	0.17 ± 0.00	0.30 ± 0.01	0.06 ± 0.00	0.07 ± 0.01	0.05 ± 0.00
48	9-epi-E-Caryophyllene	1466	nd	nd	nd	0.30 ± 0.00	0.26 ± 0.00	0.11 ± 0.00	nd	nd
49	γ-Muurolene	1479	0.06 ± 0.00	0.12 ± 0.02	nd	0.39 ± 0.01	0.35 ± 0.01	0.17 ± 0.00	nd	nd
50	Germacrene D	1485	nd	nd	nd	0.12 ± 0.00	0.28 ± 0.00	0.11 ± 0.00	nd	nd
51	E-β-Ionone	1489	0.27 ± 0.01	0.80 ± 0.04	0.88 ± 0.11	0.54 ± 0.01	1.69 ± 0.03	0.30 ± 0.01	0.17 ± 0.02	0.11 ± 0.01
52	α-Muurolene	1500	0.50 ± 0.01	0.33 ± 0.04	0.67 ± 0.09	0.51 ± 0.01	0.54 ± 0.01	0.27 ± 0.01	0.14 ± 0.01	0.08 ± 0.00
53	α-E,E-Farnesene	1505	0.27 ± 0.01	nd	nd	0.26 ± 0.00	0.22 ± 0.00	0.12 ± 0.00	nd	nd
54	Germacrene A	1509	0.50 ± 0.01	0.29 ± 0.02	0.67 ± 0.09	0.09 ± 0.00	nd	nd	0.09 ± 0.01	nd
55	Cubebol	1515	0.48 ± 0.01	0.41 ± 0.05	0.64 ± 0.09	0.09 ± 0.00	nd	0.05 ± 0.00	0.08 ± 0.01	nd
56	trans-Calamenene	1521	0.03 ± 0.00	0.39 ± 0.06	0.70 ± 0.10	0.69 ± 0.01	0.64 ± 0.01	0.53 ± 0.01	0.40 ± 0.04	0.24 ± 0.01
57	E-Nerolidol	1561	nd	nd	nd	0.06 ± 0.00	0.45 ± 0.01	0.85 ± 0.02	6.61 ± 0.13	6.78 ± 0.11
58	Z-Methyl jasmonate	1648	0.37 ± 0.01	nd	nd	0.05 ± 0.00	0.14 ± 0.02	nd	2.79 ± 0.11	2.50 ± 0.05
Sum of % area in Group I			7.49	9.28	10.32	14.31	12.12	12.92	3.69	3.94
Sum of% area in Group II			40.78	36.95	44.45	34.92	36.25	36.73	46.88	46.77
Flavour index (Group II/I)			5.44	3.98	4.31	2.44	2.99	2.84	12.70	11.87
Sum of % area of Linalool and its derivatives			13.97	10.99	9.98	8.04	7.71	9.51	6.96	6.80
Sum of % area of Geraniol and its derivatives			0.58	0.35	0.71	0.85	0.77	0.62	9.23	9.40
Terpene index			0.96	0.97	0.93	0.90	0.91	0.94	0.43	0.42
Classification			Cluster I			Cluster II			Cluster III

LRI, kovat index on DB-5MS, nd; not detected

Figure 1. Heatmap of correlation matrix of the volatile compounds in Thai Oolong tea No. 12. The correlation coefficient of volatiles are colour coded from deep red (−1) to deep blue (1).

Figure 2. PCA scores plots of all brands based on first and second principal components. Sample No. 1 (N: 19.8582◦, E: 99.7400◦), sample No. 2 (N: 19.7858◦, E: 99.7006◦), sample No. 3 (N: 19.3600◦, E: 99.5087◦), sample No. 4 (N: 20.1984◦, E: 99.8160◦), sample No. 5 (N: 20.1649◦, E: 99.6183◦), sample No. 6 (N: 20.1591◦, E: 99.6172◦), sample No. 7 (N: 20.1984◦, E: 99.8160◦), and sample No. 8 (N: 19.8240◦, E: 99.5736◦).

Table 2. Relative content percentage and odor description of Oolong tea volatiles in different clusters.

		% Relative content ± SD*
No.	Compound	Cluster A (n = 12)	Cluster B (n = 12)	Cluster C (n = 8)	Odor description
1	Furfural	nd	5.30 ± 0.17	nd	Baked bread, almond^1
2	2E-Hexenal	nd	4.95 ± 0.69	nd	Green, grassy, metallic^1
3	trans-Isolimonene	1.24 ± 0.29^B	1.84 ± 0.20^A	0.55 ± 0.05^C	Citrus odor^2
4	2-Pentyl furan	2.43 ± 0.77^A	0.80 ± 0.05^B	0.26 ± 0.03^B	Ethereal rum, earthy beany^3
5	δ-3-Carene	1.70 ± 0.17^A	0.14 ± 0.02^B	0.10 ± 0.04^B	Sweet and pungent^4
6	α-Terpinene	0.68 ± 0.10^A	0.09 ± 0.02^C	0.33 ± 0.05^B	Refreshing, lemony-citrusy terpene^3
7	para-Cymene	0.61 ± 0.10	nd	nd	Strong, characteristic, terpene odor^3
8	Limonene	1.55 ± 0.09^A	1.75 ± 0.19^A	1.59 ± 0.13^A	Fresh, sweet, orange citrus odor^3
9	1,8-Cineole	1.94 ± 0.11^A	0.22 ± 0.08^B	0.32 ± 0.03^B	Strong, camphoraceous, cool, fresh^3
10	Z-β-Ocimene	0.51 ± 0.14^B	1.97 ± 0.19^A	0.58 ± 0.06^B	Citrusy^2
11	E-β-Ocimene	0.84 ± 0.13^B	1.60 ± 0.19^A	0.63 ± 0.06^C	Citrusy^2
12	γ-Terpinene	2.94 ± 0.20^A	1.88 ± 0.19^B	1.42 ± 0.16^C	Refreshing herbaceous-citrus like^1
13	cis-Linalool oxide	1.11 ± 0.09^B	1.32 ± 0.19^A	1.16 ± 0.10^B	Sweet floral, green, fruity^1
14	trans-Linalool oxide	0.05 ± 0.00^C	1.07 ± 0.19^B	1.38 ± 0.08^A	Sweet floral, citrus, fruity^1
15	Terpinolene	1.41 ± 0.07^A	1.25 ± 0.19^B	1.05 ± 0.08^C	Pleasant odor^3
16	Linalool	10.89 ± 1.08^A	3.56 ± 0.20^B	2.77 ± 0.14^B	Floral^1
17	Maltol	nd	0.78 ± 0.16^A	0.29 ± 0.06^B	Warm, sweet, fruity odor^4
18	Hotrienol	3.16 ± 0.53^A	1.27 ± 0.16^B	0.70 ± 0.15^C	Green, fresh-flower aroma^1
19	endo-Fenchol	1.93 ± 0.16^A	0.15 ± 0.03^C	0.54 ± 0.06^B	Balsamic and camphoreous^4
20	allo-Ocimene	0.49 ± 0.13^A	0.06 ± 0.02^B	0.09 ± 0.01^B	Orange citrus odor^3
21	Isoborneol	nd	0.29 ± 0.02^B	0.33 ± 0.04^A	Camphoraceous, sweet, musty^3
22	cis-Linalyl oxide	nd	0.34 ± 0.09^A	0.17 ± 0.04^B	Sweet, floral, fruity odor^3
23	trans -Linalyl oxide	nd	0.31 ± 0.04^A	0.29 ± 0.02^A	Sweet, floral, fruity odor^3
24	lavandulol	0.57 ± 0.11^A	0.12 ± 0.03^B	0.10 ± 0.02^B	Floral^3
25	α-Terpineol	nd	0.07 ± 0.02^B	0.09 ± 0.02^A	Sweet, earthy-green, musty^3
26	Methyl salicylate	0.50 ± 0.12^A	0.11 ± 0.02^B	0.08 ± 0.02^B	Warm, sweet, wintergreen odor^3
27	Safranal	0.88 ± 0.12^A	0.03 ± 0.01^B	0.09 ± 0.01^B	Tobacco camphoraceous notes^3
28	Iso dihydro carveol	0.94 ± 0.30^A	0.22 ± 0.10^B	0.31 ± 0.03^B	Minty rye like odor^3
29	Linalool formate	0.07 ± 0.00^C	0.75 ± 0.19^A	0.35 ± 0.03^B	Floral^3
30	Nerol	nd	0.27 ± 0.03^B	0.40 ± 0.03^A	Lemongrass, lemonlike, citrus, mint^4
31	E-Ocimene	0.08 ± 0.00^C	0.25 ± 0.03^B	0.48 ± 0.06^A	Orange citrus odor^3
32	Isobornyl formate	0.06 ± 0.00^B	0.34 ± 0.12^A	0.14 ± 0.01^B	Floral (rose)^2
33	Car-3-en-2-one	0.74 ± 0.04^B	1.19 ± 0.19^A	0.79 ± 0.06^B	Sweet^4
34	Geraniol	0.04 ± 0.00^C	0.22 ± 0.04^B	8.92 ± 0.07^A	Floral (rose), sweet^1
35	Linalool acetate	0.44 ± 0.12^B	0.54 ± 0.04^A	0.36 ± 0.03^C	Floral (rose)^4
36	Geranial	0.48 ± 0.09^B	0.53 ± 0.06^A	0.39 ± 0.08^C	Citrus-like, green, mint^4
37	Dihydro linalool acetate	0.45 ± 0.12^A	0.54 ± 0.04^A	0.41 ± 0.06^A	Floral (rose)^4
38	2-Ethyl menthone	0.58 ± 0.11^A	0.66 ± 0.04^A	0.44 ± 0.06^B	Minty-herbaceous (not green)^3
39	para-Cymen-7-ol	0.43 ± 0.12	nd	nd	Strong, characteristic, terpene odor^3
40	Indole	0.28 ± 0.16^B	0.24 ± 0.07^B	2.56 ± 0.31^A	Nutty, floral^1
41	δ-Elemene	0.28 ± 0.14^B	0.69 ± 0.09^A	0.35 ± 0.10^B	Floral^4
42	α-Cubebene	0.52 ± 0.03^B	0.69 ± 0.07^A	0.45 ± 0.06^C	Citrus^4
43	Calacorene	0.78 ± 0.37^B	1.67 ± 0.06^A	0.60 ± 0.07^B	Woody^4
44	α-Ionene	0.66 ± 0.20	nd	nd	Woody, berry, floral, nutty^1
45	α-Longipinene	0.67 ± 0.29^B	1.14 ± 0.14^A	0.12 ± 0.01^C	Woody, Earthy^4
46	α-Copaene	0.45 ± 0.11^B	0.49 ± 0.04^A	0.33 ± 0.02^C	Fresh, fragrant^2
47	3Z-Hexenyl hexanoate	0.41 ± 0.11^A	0.45 ± 0.10^A	0.14 ± 0.02^B	Green, herbaceous and woody^2
48	β-Panasinsene	0.42 ± 0.11^B	0.51 ± 0.04^A	0.31 ± 0.08^C	Woody^4
49	E-β-Damascenone	0.39 ± 0.24^B	0.36 ± 0.10^B	1.58 ± 0.11^A	Rose-like^1
50	Z-Jasmone	0.46 ± 0.10^B	0.55 ± 0.03^B	4.84 ± 0.56^A	Floral (jasmine)^1
51	α-Gurjunene	0.36 ± 0.13^A	0.75 ± 0.12^A	0.45 ± 0.03^B	Earthy, Mango^5
52	2-epi-β-Funebrene	0.44 ± 0.09^A	0.30 ± 0.22^B	0.07 ± 0.02^C	Woody^5
53	β-Cedrene	0.49 ± 0.07^A	0.21 ± 0.23^B	0.07 ± 0.02^B	Woody^4
54	Neryl acetone	0.41 ± 0.08^B	0.77 ± 0.19^A	0.78 ± 0.13^A	Floral (rose)^2
55	γ-Elemene	nd	0.13 ± 0.11^A	0.06 ± 0.01^B	Floral^4
56	Z-Jasmonyl acetate	0.07 ± 0.02^B	0.17 ± 0.10^A	0.06 ± 0.01^B	Jasmine^4
57	9-epi-E-Caryophyllene	nd	0.22 ± 0.09	nd	Fresh, fruity^2
58	γ-Muurolene	0.08 ± 0.03^B	0.30 ± 0.10^A	nd	Woody^4
59	Germacrene D	nd	0.17 ± 0.08	nd	Cut-grass-like^2
60	E-β-Ionone	0.45 ± 0.26^B	0.84 ± 0.63^A	0.14 ± 0.03^C	Woody, berry, floral, nutty^1
61	α-Muurolene	0.44 ± 0.09^A	0.44 ± 0.13^A	0.11 ± 0.03^B	Woody^4
62	α-E,E-Farnesene	0.27 ± 0.01^A	0.20 ± 0.06^B	nd	Citrusy, floral^2
63	Germacrene A	0.43 ± 0.11^A	0.09 ± 0.00^B	0.09 ± 0.01^B	Herbal^4
64	Cubebol	0.45 ± 0.04^A	0.07 ± 0.02^B	0.08 ± 0.01^B	Spicy minty^4
65	trans-Calamenene	0.15 ± 0.18^C	0.62 ± 0.07^A	0.32 ± 0.09^B	Sweet, earthy-woody, herbaceous^4
66	E-Nerolidol	nd	0.45 ± 0.34^B	6.69 ± 0.15^A	Floral (rose), apple, green^1
67	Z-Methyl jasmonate	0.37 ± 0.01^B	0.10 ± 0.05^B	2.64 ± 0.17^A	Floral^1

*SD; standard deviation, nd; not detected, Mean values in same row with different letters indicate the significant differences between the cluster (p < 0.05)

Cluster A; tea planted at 400–700 m, Cluster B; tea planted at 700–1,000 m, Cluster C; tea planted above 1,000 m

Odor description provided by (1) Wang et al.,^[6] (2) Sawamura et al.,^[16] (3) Leffingwell and Alford,^[17] (4), Burdock,^[18] and (5) Pino et al.^[19]

Wang, L.; Lee, J.; Chung, J.; Baik, J.; So, S.; Park, S. Discrimination of Teas with Different Degrees of Fermentation by SPME–GC Analysis of the Characteristic Volatile Flavor Compounds. Food Chem. 2008, 109, 196–206.

 PubMed Web of Science ®Google Scholar

Sawamura, M.; Tu, N. T. M.; Onishi, Y.; Ogawa, E. Characteristic Odor Components of Citrus Reticulata Blanco (Ponkan) Cold-Pressed Oil. Biosci. Biotechnol. Biochem. 2004, 68 (8), 1690–1697.

 PubMed Web of Science ®Google Scholar

Leffingwell, J. C.; Alford, E. D. Volatile Constituents of Perique Tobacco. J. Environ. Agric. Food Chem. 2005, 4 (2), 899–915.

 Google Scholar

Burdock, G. A. Fenaroli’s Handbook of Flavor Ingredients; CRC Press: Boca Raton, Florida, USA, 2009.

 Google Scholar

Pino, J. A.; Mesa, J.; Munoz, Y.; Marti, M. P.; Marbot, R. Volatile Components from Mango (Mangifera Indica L.) Cultivars. J. Agric. Food Chem. 2005, 53, 2213–2223.

 PubMed Web of Science ®Google Scholar