Abstract: The chemical constituents of the essential oil from Quercus dentata Thunb leaves and the effect of β-glucosidase on enhancing its aroma was explored in this article which provides further support for the development of Quercus dentata Thunb.The essential oil from fresh and dried Quercus dentata Thunb leaves was extracted by water-steam distillation,which was analyzed by chromatography-mass spectrometer (GC-MS) and the relative content of each compound was determined by peak area normalization method.By comparing the changes in chemical constituents of essential oil before and after enzymolysis,we also investigated the effect of β-glucosidase on enhancing the aromaticity of Quercus dentata Thunb leaves.The result was as follows:32 components was identified in the fresh Quercus dentata Thunb leaves and 72 compounds in the dried which indicates the chemical constituents in the leaves are abundant while the composition of fresh and dried leaves is very different.The relative content of certain flavor ingredients increased after hydrolysis of β-glucosidase which means β-glucosidase may promote the aroma of Quercus dentata Thunb leaves.

Key words: Quercus dentata Thunb leaves, essential oil, GC-MS, β-glucosidase