Abstract:Headspace solid-phase microextraction （HS-SPME）and gas chromatography-mass spectrometry（GC-MS）were employed in this study for the qualitative and quantitative analyses of volatile components of Xinyang black tea samples with one bud and one leaf collected in spring.The characteristic aroma components of Xinyang black tea were screened based on odor activity value（OAV）.The results showed that a total of 160 volatile compounds were identified in Xinyang black tea samples，which were mainly terpenoids（34.43%），esters（15.83%），alcohols（11.13%），and aldehydes（10.58%）.With OAV≥1，23 characteristic aroma components were screened out，among which linalool，geraniol，phenylacetaldehyde，decanal，heptanal，2，6-nonadienal，methyl salicylate，ethyl oenanthate，hexaldehyde，β -ionone，cedrol，and β-cyclocitral had OAV ≥100.These compounds contributed significantly to the aroma of Xinyang black tea.