Analysis and classification of the flavor component of the traditional tea.

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The flavor component analyzed the bamboo pipe tea in Myanmar. Flavor component was analysis Solid phase micro extraction (SPME) method. β-ionone and epoxide were newly formed as the result as a carotenoid pyrolysate. And, the phenol was also mainly formed as a component of the smoke. There was the generation of gallocatechin and gallocatechin-3-gallate which were created by the thermal decomposition. on the catechin.Nucleotide sequences of ribosomal RNA maturase (matK) region in chloroplast (cp) DNA were determined to assess genetic diversity within cultivated teas. One hundred-eighteen cultivated teas from India, Bangladesh, Myanmar, Thailand, Laos, Vietnam, China and Japan were analyzed. The 1.230 aligned nucleotide sequences of the matK DNA of the cultivated teas showed 13 variations. These variations in the matK defined 10 different types (CJ, AA, AB, AC, AE, IC, IM, TM and TV). By nucleotide alignment analysis, the matK nucleotide sequences in the samples from Japan and eastern China and from tea estates in India and Bangladesh were divided into CJ types (AA, AB, AC, AE, IC, IM, TM and TV). The matK sequences of southeastern cultivars were fragmented into three groups. The CI, AA and AB types were placed in the group Camellia sinensis(var.sinensis and var. assamica). The AC, IC, IM, TM and TV types had strong affinity to C.taliensis and C.irrawadiensis. The cultivated teas in the estates of Southeast Asia region also belonged to C.sinensis. However, the native cultivars of Thailand and Vietnam will be associated with morphologically close taxa. In this study, we demonstrated that member of C.irrawadiensis and C.taliensis are popular cultivars found widely in the southeastern Asia.