Determination of Free Amino Acid and Volatile Aromatic Compound in Camellia tachangensis

Eight individuals of Camellia tachangensis were selected in Pu’an and Anlong Counties of Guizhou province for determination of component and content of free amino acid (FAA) and volatile aromatic compounds (VAC). The result showed that there were 25 compoents of FAA in C. tachangensis, with content of 0.048-3.276 mg/g, and the coefficient of variace from 11.513% to 64.536%. Twelve compounds of FAA were umami and sweet, with content of 5.913-13.529 mg/g, taking 56.853% -71.872% of the total. 104 types of 10 categories of VAC were identified, most of them were alcohols and aldehydes. 15 compounds of VAC had fragrant. The top ten VAC compounds content ranged from 64.582% to 76.107%.