| Scented tea is special tea our Chinese people made which is fumigated tea with fragrant flowers in order to add the aroma to the tea. All the flowers that have the fragrance, no poison and drinkable are fragrant flowers in making tea.In this paper, the commonness and specialty aromatic constituents in five fragrant flowers and the change of essential oil during the flowers blooming were studied by the gas chromatography (GC), GC/MS and evaluation methods.The results shows: 69, 93, 78, 50, 83 aromatic constituents in moli, yulan, zhulan, zhizi and lamei are identified by GC/MS data, relative retention time and reference literature. The content of ester and hydrocarbon is higher in moli and the main aromatic constituents are -Farnesene, (Z)-3-Hexen-1-ol, benzoate, linalool. The alcohols stand first on the list in bailan. The main aromatic constituents are linalool, Methyl isoeugenol, (Z)-Ocimene. While hydrocarbon is gave priority to zhulan, and the proportion of ketone reach to highest content compared with that of other fragrant flowers. The main aromatic constituents are (E)-Ocimene, 4,5-diethyl-3,6-dimethyl-3,5-Octadiene, 1-(1,4-dimethyl-3-cyclohexen-1-yl)-Ethanone. And proportion of alcohol is higher in lamei. The main aromatic constituents are 4-ethenyl-ct,a, 4-trimethyl-3-(1-methylethenyl)-Cyclohexane methanol, Bornyl acetate, 3-methyl-2-Butanol. And the nitrogenous compound is higher than that of other fragrant flowers in zhizi. The main aromatic constituents are -Farnesene, linalool, 1,5,9-trimethyl-12-(1-methylethenyl)- 1,5,9-Cyclotetradecatriene.Only three constituents are mutual in the five flowers: linalool, Caryophyllene and -Caryophyllene, and many specialty aromatic constituents in the flowers are found that is benefit for forming the different aromatic type of the flowers. There are 24 specialty aromaticconstituents in moli. The higher content of specialty aromatic constituents are l-Hydroxy-l,7-dimethyl-4-isopropyl-2,7-cyclodecadiene, Benzyl Alcohol, (Z)-3-Hexen-l-ol, acetate. 40 specialty aromatic constituents in bailan, the higher content of specialty aromatic constituents are Phenylethyl Alcohol, Methyl isoeugenol, 9,12,15-Octadecatrien-1-ol. 43 in zhulan, the higher content are Octen-1-ol, acetate, 2,4-dimethyl-2,4-Heptadienal, GermacreneB. 19 in bailan , the higher are 1-methoxy-Butane, 3-methyl-2-Butanol, Bornyl acetate.And 43 in zhizi, the higher are citral, 2,3-dihydro-l-methyl-1H-Pyrrole,2,5-dihydro-2,5-drmethoxy-Furan, l,5,9-trimethyl-12-(l-methylethenyl)- 1,5,9-Cyclotetradecatriene.The number of fragrant constituents and main constituents change of essential oil show the regular pattern during aroma releasing. The plucked buds of moli and lamei had few constituents, the number of fragrant constituents in moli reached the top at the stage 2, while it was increased in lamei with flowers blooming to some extent, the main content of the essential oil increased with the opening, then would decreased slowly after the highest period at stage 3 showing the low-high-low tendency. Which conform to aroma releasing mechanism exactly, while the number of fragrant constituents of Zhizi and bailan have little changed and the main content of the essential oil are high in buds which show the low-high-low tendency either, but more flat compared with the former.On the basis of above experiments results, the correlative relationship between the content of main fragrant constituents by GC method and the aroma concentration by evaluation method was analyzed by the statistics. The result shows: Indole, l,2-dimethoxy-4-(2-propenyl)-Benzene and (E,E)- 9,12-Octadecadienoic acid, methyl ester have negative or low correlative relationship with aroma concentration, while others have positive correlative relationship, thereinto a-Farnesene in moli and Bornyl acetate, Patchoulene in lamei have prominent correlative relationship with aroma concentration, and linalool hi lamei, a-Farnesene in zhizi and (Z)-Ocimene in bailan has fearfully prominent correlative relationship.
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