Abstract:In this study， quinoa and quinoa sprouts were used as raw materials. After being steamed for 15 min， quinoa was baked at 90 ℃ for 20 min and then at 200 ℃ for 8 min， while quinoa sprouts were baked at 90 ℃ for 15 min and then at 160 ℃ for 3 min. Headspace solidphase microextraction （HS-SPME） and gas chromatography-mass spectrometry（GC-MS） were used to analyze the aroma components of the two kinds of tea， and relative odor activity value （ROAV） was adopted to analyze the characteristic aroma components. Finally， a sensory evaluation was conducted. The results showed that there were 39 aroma components in quinoa tea， and the main aroma components were 2-ethyl-5-methylpyrazine， benzaldehyde， 2-methylpyrazine， etc.，and the relative content of aldehydes was the highest， which was 26.49%. Decanal， nonanal， phenylacetaldehyde， and trans-2-octenal were its key flavor substances， with an organoleptic score of 83.76. There were 49 aroma components in quinoa sprouts tea， and the main aroma components were phenylacetaldehyde， benzaldehyde， palmitic acid， etc.， and the relative content of aldehydes was the highest， which was 30.63%. Decanal，phenylacetaldehyde， eugenol， nonanal， and 1-octen-3-ol were its key flavor substances， with an organoleptic score of 85.11.