Abstract:To investigate the sensory evaluation quality，material basis of the aroma and the main aroma characteristics of green tea made from Fuding white tea，the main cultivar of five tea-producing areas in northern Guizhou，this paper comparatively analyzed the volatile aroma components of green tea from different teaproducing areas by adopting the combination of sensory evaluation，headspace solid-phase micro-extraction，and gas chromatography-mass spectrometry（GC-MS） technology. The results showed that the green tea from five areas all featured better aromas，such as the tender fragrance，chestnut aroma and other pure aromas，and the difference in tea soup flavor among different areas is relatively obvious，with notably strong and bitter taste in the Tongzi tea-producing area. Additionally，GC-MS was adopted to isolate and identify a total of 68 aroma components such as alcohols，aldehydes，hydrocarbons，ketones in the green tea of the five areas. 2-ethyl hexanol，β-cyclocitral，nonanal，pentanal，acetone，（-）-α-pinene，and （-）-α-cedrene together constitute the aroma components of the green tea in northern Guizhou. Among them，the aroma components of the two tea-producing areas Daozhen and Fenggang were more prominent，characterized by higher aroma and sharpness. The fruity aromas of the tea-producing areas，Tongzi and Zheng'an，were more notable，with obvious floral aromas and weak honey-sweet fruit aroma.