Abstract: The changes of aroma of instant green tea during the process by SDE steam Distillation Extraction method were studied. The results showed that the process had great effects on the aroma of instant green tea. The aroma was lost in the process gradually, especially in the procdss of extraction and concentration. Some aroma compounds increased after spray drying, but the flavor of instant green tea was totally different in comparison with that of infused green tea. The degree of aroma groups and aroma compound lost during the process was different. The method of SDE had some effects on the aroma compounds of tea leaves.

Key words: SDE method , Instant green tea , Process , Aroma compounds , Analysis