Abstract:In order to investigate the effect of different roasting degrees on the aroma components of Narcissus tea， Wuyi Narcissus tea was analyzed by using the headspace solid-phase microextraction-gas chromatographymass spectrometry （HS-SPME-GC-MS）. After analyzing the aroma components and relative contents in three groups of tea samples， a total of 149 aroma components were detected， among which the relative contents of 66 aroma components were significantly different. The relative content of components with floral aroma was higher in the slightly roasted group， and the relative content of components with fruity and sweet aroma was higher in the moderately roasted group. Besides， the relative content of components with baking and caramel aroma was higher in the highly roasted group. The analysis results of odor activity value （OAV） showed that the key aroma components in the slightly roasted group were indole， 2-octanone， and benzyl alcohol with floral and fresh aroma. The key aroma components in the moderately roasted group were benzaldehyde， phenylacetaldehyde， 3，5-octadienone， and methyl salicylate， with mostly fruity and sweet aroma. The key aroma components in the highly roasted group were 2，5-dimethylpyrazine， saffron aldehyde， and δ-3-ene， which were mostly characterized by baking and sweet aroma.