Genetics and Plant PhysioloGy – 2012, Volume 2 (3–4), PP. 192–201 ©2012 Published by the Institute of Plant Physiology and Genetics – Bulgarian Academy of Sciences Available online at http://www.ifrg-bg.com * Corresponding author: norasteh@guilan.ac.ir Received: 13 November 2012 Accepted: 13 June 2013 COMPARATIVE INVESTIGATION OF VOLATILE AROMA COMPOUNDS IN SELECTED TEA CLONES (CAMELLIA SINENSIS L.) Norastehnia A. 1* and M. Ghorbani 2 1 Department of Biology, Faculty of Science, University of Guilan, Rasht, Iran 2 Department of Biology, Islamic Azad University of Tonekabon Branch, Tonekabon, Iran Summary: Seasonal and clonal variations in aroma compounds of Iranian native clones of green tea were studied. Aromatic compounds were extracted by hydro-distillation using a Clevenger system. The aroma constituents were analyzed by gas chromatography-mass spectrometry (GC-MS). Differences in quality of experimental clones in terms of aroma composition during various seasons were recorded. Substantial differences in the chemical composition of samples were found to be related to seasonal variations and genetic differences within clones. The main compounds of clone 100 were linalool (2.55-20.07%), geraniol (1.14-20.00%), trans linalool oxide (furanoid) (0.64-15.50%) and heneicosane (0.27-12.30%). On the other hand, clone 578 contained methyl salicylate (12.60%), trans linalool oxide (furanoid) (10.80%), phytol (1.80- 9.17%) and linalool (8.74%) as main constituents. Finally the major compounds found in clone 444 were linalool (7.62-48.58%), methyl salicylate (1.45-9.34%), tricosane (0.53-5.28%) and eicosane (0.53-4.39%). Therefore, clones 100 and 444 are recommended as preferred clones for their quality of speciic aroma and lavor components. Citation: Norastehnia A., M. Ghorbani. Comparative investigation of volatile aroma compounds in selected tea clones (Camellia sinensis L.). Genetics and Plant Physiology, 2012, 2(3–4), 192– 201. Keywords: Aroma compounds; Camellia sinensis L.; Clone; GC-MS. Abbreviations: GC-MS – gas chromatography-mass spectrometry . INTRODUCTION Tea obtained from apical leaves and buds of Camellia sinensis (L.) Kuntze is one of the most popular beverages, well known for its lavor and aroma. Differences in tea aroma and taste could be related to several factors. These include geographical variations (Borse et al., 2002; Takeo and Mahanta, 1983; Yamanishi et al., 1968), seasonal changes (Sharma et al., 2011; Erturk et al., 2010; Cloughley et al., 1982), genetic variations (Magoma et al., 2000), processing during manufacture (Shoae Hassani et al., 2008) and biotic injury (Dong et al., 2011). It