Abstract: The aroma constituents of Fuzhan tea produced in 1956, 1985 and 2010 were extracted by simultaneous distillation extraction (SDE) and analyzed by GC-MS. Hydrocarbons such as alkanes and alkenes, alcohols and esters were the dominant aroma substances in Fuzhuan tea. The number of aroma compounds in Fuzhuan tea deceased with increasing aging time, but the content of total aroma compounds distinctly increased. A total of 18 compounds including myrcene, 1-octanol, methyl laurate, etc were common to all the three tea samples. A higher similarity in aroma composition was found between both aged Fuzhuan tea samples in comparison with freshly processed tea. Each sample presented its own characteristic aroma composition. The number and content of the dominant characteristic aroma compounds in Fuzhan tea showed a trend to decrease as the aging time was prolonged.

Key words: Fuzhuan tea, storaged time, aroma constituent