Approximately 30 compounds have been identified in the aroma of green tea, the major ones being benzyl alcohol, phenylethyl alcohol, a hexenol, linalool, geraniol and methyl salicylate.

The results showed that the relative contents of fusel oil were decreased; the relative contents of total ester, total acid and phenylethyl alcohol increased after PEF treatment.

First we synthesized the -phenylethyl chloride from -phenylethyl alcohol. Then it was substituted by enolate anion of diethyl malonate and converted to ester.