Abstract:  The headspace aroma of both the roasted and the baked green tea infusion extracted by the absorptive column device was analysed for the first time by GC/MS forcomparison.The result showed that the difference of the aroma composition between the roasted and the baked green tea was small, but the difference of their aroma components in relative content was significant , which caused mainly the different aroma character istics of the roasted and baked green tea.

Key words: Green tea Aroma GC/MS