A flavor composition containing a main ingredient of green tea flavor separated by flavor component analysis using a Head Space method and ethyl vanillin as artificial synthetic material is provided to reproduce pan-fried green tea flavor and to ensure excellent palatability. A flavor composition to reproduce pan-fried green tea flavor contains a flavor component of pan-fried green tea separated by flavor component analysis and ethyl vanillin. The flavor composition of the pan-fried green tea contains 16 to 30% by weight of benzaldehyde, 12 to 20% by weight of acetophenone, 3.3 to 10.5% by weight of nerolidol, 1.0 to 6.5% by weight of indole, 0.5 to 5% by weight of cis-3-hexenol and 0.1 to 5.0% by weight of ethyl vanillin.본 발명은 덖음 녹차(Roasted Green Tea, Camellia sinensis var. sinenis cv. Shuixian and Maoxie)의 향취를 재현하기 위한 향료 조성물에 관한 것이다. 더욱 상세하게는, 본 발명에 의한 향료 조성물은 덖음 녹차로부터 헤드 스페이스(Head Space)법을 이용하여 분리된 덖음 녹차의 향기성분 및 에틸 바닐린을 함유하여 덖음 녹차 고유의 향취를 재현하면서 뛰어난 기호성을 나타낸다.
