Abstract: The leaves of high amino acid strain ‘Fuhuang 1’(albino mutant of Fuandabaicha) was used as the material for processing white tea, and the leaves of ‘Fuandabaicha’ was used as the control. To explore the dynamic changes of volatile metabolites, headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used for detecting and screening the characteristic aroma compounds. A total of 560 aroma compounds were detected in 12 samples, and terpenes, heterocyclic compounds, esters ,hydrocarbons were the main components of white tea. During the white tea processing, the content of total volatile metabolite of two cultivars were gradually increased, and reached highest value at 48 hours. Relative odor activity value (ROAV) analysis showed that terpinolene, citral, 1-octen-3-one, and damascenone were the key aroma components of Fuhuang 1 and Fuandabaicha white tea, while methyl salicylate and benzaldehyde were the vital aroma components of Fuhuang 1 white tea. 1-octen-3-one and citral had accumulated in large amounts in the early stage of withering and then decrease. And terpenolene, benzaldehyde, methyl salicylate, and damascus ketone were continuously increased during the whole withering process. Terpinolene, citral, 1-octen-3-one, and damascenone which were considered to have the floral, fruity and sweet fragrances may be the unique aroma compooud of Fuhuang 1 and Fuandabaicha white tea. 1-Octene-3-one, methyl salicylate, and benzaldehyde were the crucial reasons why Fuhuang 1 white tea had a fresher aroma than Fuandabaicha white tea. This study is conducive to a comprehensive understand of the aroma characteristics of Fuhuang 1 white tea and provide a scientific basis for the research and development of white tea products which was used albino tea plant mutants as the materials.

Key words: white tea, Fuhuang1(Camellia sinensis L.), albino mutant, volatile metabolites, dynamic changes