Abstract: Headspace solid phase microextraction（HS-SPME） and gas chromatography-mass spectrometry（GC-MS） were used to determine the aroma components of Zijuan white tea（Camellia assamica var. Zijuan） in different seasons. The relative contents of aroma components were determined by the internal standard method, and the results were compared and feature analyzed. The results showed that forty kinds of main characteristic aroma components were detected in Zijuan white tea samples in four different seasons, including six major compounds such as alcohols, aldehydes, esters, ketones, acids, and heterocyclics. The range of the terpenes index was 0.950~0.973. The aroma of Zijuan white tea in different seasons was evaluated. The results showed that spring tea was the best, followed by autumn tea, and summer tea was the worst. The results of this study provide a theoretical basis for analyzing the main aroma components of Zijuan white tea in different seasons and identifying Zijuan white tea in different seasons through aroma components.

Key words: Zijuan white tea（Camellia assamica var. Zijuan）, aroma component, different seasons