Abstract:To identify the characteristic flavor compounds in the burdock tea processed with three different methods，headspace-solid phase microextraction （HS-SPME）and gas chromatography-mass spectrometry（GC-MS）were employed to determine the chemical composition of the tea samples.Principal component analysis（PCA）and odor activity value comparison were conducted to identify the common and specific flavor compounds in the burdock tea processed with three different methods.A total of 97 volatile components were detected in burdock tea，including 12 ketones，19 aldehydes，12 esters，7 alcohols，15 alkanes，7 acids，9 pyazines，and 17 other（furan，alkene）compounds.PCA identified 64 flavor compounds with great contributions，among which 10 with high odor activity values，such as 2-ethyl-6-methyl-pyrazine，2-acetyl-pyridine，valeraldehyde，and 2-butyl-2-octenol，were the characteristic flavor substances of burdock tea.These characteristic flavor compounds endow burdock tea with baked，apple，almond，and slightly earthen flavor.Specifically，2，5-dimethylpyrazine，1-（2-furanyl）-acetone，and isovaleraldehyde were the specific flavor compounds of burdock tea processed with three different methods，respectively.