Abstract:The aroma compounds of pu-erh tea powder were analyzed by head-phase micro-extraction （HSSPME）coupled to gas chromatography-mass spectrometry （GC-MS）and gas chromatography-olfactometry（GC-O），and compared with the aroma compounds of pu-erh tea material.By GC-MS analysis，56 and 71 volatile compounds were identified from pu-erh tea powder and pu-erh tea material，respectively.The major components in pu-erh tea powder were alcohols（21.30%），ketones（20.20%），esters（15.87%），and hydrocarbons（15.70%），while methoxy-phenolic compounds（28.02%），hydrocarbons（21.71%），alcohols（13.84%），and ketones（11.19%）were the major components in pu-erh tea material.By GC-O analysis，the results showed that the aroma intensities of fruit，flower，and woody herb aroma in pu-erh tea powder were higher than those in pu-erh tea material，while the intensity of stale aroma was lower than that of pu-erh tea material.Combined with sensory evaluation and GC-MS analysis，the lost aroma components were found in concentrated water.Among them，the relative content of methoxy-phenolic compounds was the highest（38.07%），followed by esters（22.08%）and alcohols（11.31%）.The results of this study can provide theoretical support for improving the aroma quality of pu-erh tea powder.