Objective: To clarify the characteristics of aroma components of Guizhou green tea

and provide basis for further studying the quality and style positioning of Guizhou green tea. Method: Volatile organic compounds (VOCs) in 12 green tea samples from three different processing conditions (curling type

flat type

and particle type) were analyzed by using headspace solid phase microextraction (HS-SPME) coupled with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-TOFMS). Result: A total of 77 main VOCs were obtained from 12 Guizhou green tea samples above.The aroma of three types of green tea was mainly of flower aroma and fruit aroma compositions.The average content of flower aroma components accounted for a total of 27.1%

and the average fruit aroma content accounted for a total of 24.3%. The types and contents of volatile componentswere slightly different in three green tea types.The flat tea had highest content of phenylethyl alcohol and benzyl alcohol; particle type tea had highest content of linalool and 1- amyl -3- alcohol; curling type tea had highest content of phenylethyl alcohol and benzyl alcohol. Conculsion: The aroma was slightly different among Guizhou green tea with different processing conditions. All the three types of Guizhou green tea were characterized primarily by the floral and fruity smelling with a sweet scent

in which the flat and particle types were characterized by fresh scent

and the curling type was characterized by fragrant smelling.