Xianggan tea was prepared from Citrus junos Sieb. ex Tanaka ‘yuzu’ with different maturity. Based on the processing quality, nutritional quality, aroma quality and sensory quality, a principal component analysis was used to explore the effect of different maturity on its comprehensive quality. The results showed that the processing quality of T3 and the sensory quality of T2 were the best. The contents of total phenols and hesperidin were the highest in the peel of T1, and their contents decreased with the increase of fruit maturity. While the change of naringin showed the opposite trend, and the content of total flavonoids increased at first and then decreased with maturity. Moreover, headspace gas chromatography-ion transfer chromatography combined with headspace solid-phase microextraction-gas chromatography-mass spectrometry was used for the analyses the aroma quality. Sixty-four aromatic compounds and one hundred and fifteen aromatic compounds were identified separately, which including olefins, esters, alcohols, ketoaldehydes and phenols. Through odor-activity value calculation, 27 key aroma components were selected. Different Xianggan teas contained main aroma components with fruit and floral aromas, such as D-limonene, linalool, α-terpineol and β-caryophyllene, but also had unique aroma components. The principal component analysis showed that there were significant differences in the comprehensive quality of the three kinds of Xianggan tea, and consumers could choose different types of Xianggan tea according to their preferences.
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