Abstract: To study the main volatile aroma components and determine the differences in twelve kinds of Dancong teas such as yinhua,moli,xuepian,youhua,huangzhi,xingren,zhilan,milan,yashi,juduozai,baiye and rougui. The sensory evaluation and HS-SPME/GC-MS were adopted to analyze and identify the aroma compounds. The results showed that,47 aroma compounds were identified from twelve kinds of Dancong tea,including alcohol,ketones,aldehyde,ester,alkane and nitrogenous compounds,among which the alcohol was the main types,and nitrogenous compound was the second. The main aroma components of thick flower dancong teas were linalool and its oxide,nerolidol,anthraquinone,phenylacetonitrile,hexanal,and cis-jasmone. Linalool and its oxide,1-ethyl-2-formylpyrrole,limonene,1-ethylpyrrole and phenylacetonitrile were the main aroma components of flower-baked coordinated Dancong teas. Linalool and its oxide,limonene,1-ethyl-2-formylpyrrole,1-ethylpyrrole,6-methyl-5-hepten-2-one,methyl salicylate were the main aroma components of Dancong teas with baking flavor. Linalool and its oxide were the main aroma components of all tea samples,and the relative content was 22.14%~68.42%. From the thick flower dancong tea to baking flavor Dancong teas,the relative content of nerolidol,hexanal,hydrazine and phenylacetonitrile decreased,and azoles and limonene increased. The difference in the relative content of the main components in the same type of tea sample formed a characteristic aroma. Sensory evaluation was consistent with the analysis of aroma substances.