A flavor composition reproducing a steamed green tea flavor prepared by the addition of ethyl maltol as artificial synthetic material to a steamed green tea flavor component separated from an analysis of a green tea component is provided to ensure excellent palatability. A flavor composition reproducing a steamed green tea flavor contains 12 to 20% by weight of acetophenone, 5 to 15% by weight of nerolidol, 3.1 to 9.5% by weight of butyl acetate, 1.5 to 3.9% by weight of cis-3-hexenol, 0.8 to 3.5% by weight of cis-3-hexenyl acetate and 0.5 to 5% by weight of ethyl maltol. The flavor component analysis is a head space method. For an example, a flavor composition reproducing a steamed green tea flavor contains 18 to 30% by weight of benzyl alcohol, 7.5 to 18% by weight of benzaldehyde, 2 to 8% by weight of ethyl trans-2-hexenoate, 1.5 to 8.5% by weight of linalool, 1.0 to 6.5% by weight of indole, 0.8 to 5.5% by weight of cis-3-hexenyl cis-3-hexenoate, 0.5 to 5.0% by weight of beta-ionone and 0.5 to 4.5% by weight of cis-jasmon.본 발명은 증제 녹차(Steamed 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 증제 녹차로부터 헤드 스페이스(Head Space)법을 이용하여 분리된 증제 녹차의 향기성분 및 에틸 말톨(ethyl maltol； 2-Ethyl-3-hydroxy-4-pyrone)을 함유하여 증제 녹차 고유의 향취를 재현하면서 뛰어난 기호성을 나타낸다.
