Abstract:The effect of exogenous enzymes on the volatile components of aged Wuyi rock tea was studied by gas chromatography-mass spectrometry（GC-MS），sensory evaluation，and odor activity value（OAV）method.The GC-MS results showed that cellulase，pectinase，laccase，and β-glucosidase at the ratio of 2 ∶1 ∶2 ∶3 were beneficial to the release of aroma substances，especially alcohols，esters，and ketones.The sensory evaluation and OAV results showed that the addition of enzymes significantly improved the floral，sweet，and woody aromas of Wuyi rock tea，and the complex enzymes showed the best performance，followed by β-glucosidase.The addition of the complex enzymes reduced the content of hexanal，2-hexenal，and（E，E）-2，4-hexadienal and decreased the OAV.The above results demonstrated that the addition of cellulase，pectinase，laccase，βglucosidase and their combinations could significantly improve the aroma quality of aged Wuyi rock tea.