Abstract: The volatile aroma compounds of three different species of jasmine tea were studied and the whole quantities of volatilecompounds, which are the foundation of aroma consistency, have been determined. The low boiling point components were theimportant affection to the freshness and lively degree of aroma. The relationship between aroma constituents and aroma qualitywas studied. And the main components of jasmine tea were: linalool, benzyl acetate, cis-3-hexenol, methyl salicylate and benzylalcohol. In addition, the higher the quantity of the former four compounds, the better the quality of jasmine tea aroma.

Key words: Jasmine tea, simultaneous distillated extraction method, tea taste, GC analysis