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秀红红碎茶香气化学组成分析结果表明，其香气物质有醇、醛、酮、酯、内酯、酸、含氮化合物及未知物等８类４４种。在已鉴定的３８个组分中，醇类化合物含量最高，约占香气挥发油总量的６４％，其中萜烯醇含量为５１％，以芳樟醇及其氧化物、香叶醇、（反）－２－己烯醛、苯乙醛、水杨酸甲酯、（顺）－３－己烯醇、橙花叔醇、正己醛、２－苯乙醇等化合物为主体特征。与中国云南大叶种比较，二者的香气特征成分差异较小，但对红茶香气起主要作用的物质含量较高，差异较大，总含量丰富且协调。
The results of the chemical composition analysis of the aroma of red tea show that there are 44 kinds of 8 kinds, including alcohols, aldehydes, ketones, esters, lactones, acids, nitrogenous compounds and unknowns. Of the 38 components identified, the highest content of alcohol compounds, accounting for about 64% of the total volatile oil, which terpineol content of 51%, linalool and its oxide, geraniol, ( ) -2-hexenal, phenylacetaldehyde, methyl salicylate, (cis) -3-hexenol, nerolidol, n-hexanal, 2- phenylethanol and other compounds as the main feature. Compared with the Chinese big-leaf species in Yunnan, the aroma characteristics of the two components of the difference is small, but the main role of tea aroma of the material content is higher, the difference is larger, the total content is rich and coordinated.