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To investigate the aroma difference of commercial Korean green tea caused by manufacturing process and harvesting time, analysis of aroma concentrates of steamed green teas(lst tea, 2nd tea) and parched green teas(lst tea, 2nd tea) was accomplished. Steamed green tea, which had a briskness, greenish odor and sweet-floral odor, contained large amounts of terpene alcohols such as linalool, nerolidol, ketones such as cis-jasmone, 2,6,6-trimethyl-2-hydroxycyclohexanone and indole, Parched green tea, which had a slightly greenish odor and floral, roast odor, contained large amounts of terpene alcohols such as linalool, geraniol, aromatic alcohols such as ben2ylalcohol, phenylethanol and phenol, indole. Almost same tendency of odor component change of 1st tea and 2nd tea differed to harvesting time being observed in steamed tea and parched tea. In 2nd tea of both samples, aliphatic alcohols such as 1-penten-3-ol, cis-2-penten-l-al and two 2, 4-heptadienal(cis, traps and traps, traps) increased remarkably. It seems that these four components effects on the grade of the odor.
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