Abstract:In order to study the changing rule of main aroma components in Yashixiang Dancong black tea during processing，the aroma components were extracted by simultaneous distillation and extraction（SDE），and separated and identified by gas chromatography and mass spectrometry （GC-MS）.The results showed that during the production of black tea，the total number of aromatic compounds in black tea increased and there were significant differences of composition and content of aroma components in different stages. The relative content of alcohols increased first and then decreased and reached the peak at the end of fermentation. The linalool，linalool oxide and geraniol contents decreased significantly，while benzyl alcohol did not change significantly，and the content of phenethyl alcohol and green leaf alcohol changed in the form of“N”and“A”，respetively. The benzaldehyde，furfural and phenylacetaldehyde content increased significantly. Content trend of n-hexaldehyde showed“N”type distribution，while green leaf aldehyde“A”.Withering，fermentation and drying are the key processes affecting the formation of black tea aroma.Green incense note in the black tea was obviously weakened，but flower fragrance，sweet，honey and caramel aroma enhanced.Sweet flowers and honey rhyme was the aroma characteristic of Yashixiang Dancong black tea.