Abstract:To study the differences between the key volatile components of Wugang green tea and the volatile components of Wugang green tea made from fresh leaves at different picking periods.The aroma composition of green tea made from 'Baiye No.1' tea cultivar cultivated in Wugang City，Henan Province was analyzed by headspace solid-phase microextraction-gas chromatography-mass spectrometry（HS-SPME-GC-MS）technology.The results showed that a total of 98 volatile components were detected in the tea samples，and 14 compounds with significant differences were screened out by multivariate statistical analysis.The odor activity value（OAV）of these differential compounds was further calculated，and finally 10 characteristic aroma components such as cis-3-hexenyl hexanoate and methyl salicylate were determined to contribute significantly to the aroma of Wugang green tea.In conclusion，there were differences in the aroma quality of Wugang green tea in different picking periods，among which linalool，jasmonone and indole were the highest in the samples picked before Qingming，and decreased with the postponement of the picking period.The contents of volatile components such as methyl salicylate and geraniol in the samples collected before the grain rain were significantly higher than those in other periods.