Volatile oils from flower and oolong tea of cocoa tea (Camellia ptilophylla) were respectively extracted by Head Space-Solid phase microextraction(HSSPME)

and analyzed by GC-MS. The result showed that the flowers were mainly consisted of germacrene D(53.97%)

α-farnesene(16.07%)

agarospirol(3.96%)

cyclopropanecarboxyllic acid

tridec2-ynyl ester(3.30%)

δ-cadinene(3.22%)

β-cubebene(1.96%)

alloaromadendren(1.73%)

8-isopropenyl 1

5-dimethyl1

5-cyclodecadiene(1.61%)，Copaene（1.55%）and the contents of seven hydrocarbons were 80.11%. Oolong tea were consisted of transnerolidol(29.1%)

cis-3-hexenyl caproate(22.56%)

ethyl 4(ethyloxy)2-oxobut-3-enoate(10.21%)

linalool(6.17%)

perillen(5.97%)

α-farnesene(3.54%)

trans-phytol(2.11%)

Hexyl caproate (1.87%)

(3Z)-3-Hexenyl octanoate (1.74%) and the contents of three alcohols four esters and two hydrocarbons were 37.38%

36.38% and 9.51% respectively in volatile oils. The majority of volatile oils from flowers of cocoa tea were hydrocarbons and alcohols while that of volatile oils from cocoa oolong tea have esters in addition. It is these three kinds of compounds making cocoa tea with the scent of flowers.