Abstract:  Metabolism of aromaticglycosides in white tea undergoes changes during processing. The chemicalchanges were analyzed using the headspace solid phase microextraction(HS-SPME)/gas chromatography-mass spectrometry (GC-MS). Expressions of the  β-primeverosidase and 28 β-glucosidase genes were determined bytranscriptome sequencing and verified by qRT-PCR. And, the enzymatic activityof β-glucosidase was detected by p-nitrophenol colorimetry. The results showedthat linalool, geraniol, phenylethanol, benzaldehyde, and methyl salicylateincreased significantly in the white tea as it was processed. The expression ofβ-primeverosidase gene was down-regulated at withering stagewhen the weight loss of fresh leaves was ≤20% and followed by a steady state afterward. Meanwhile,11 β-glucosidase genes continuously down-regulated, and 3 up-regulated. Whenthe leaf weight loss was less than 30%, the β-glucosidase activity increasedbut remained constant as the withering process continued.According to the formation pathway of glycosidearoma components, it appeared that the enzymatic hydrolysis of primeveroside hadlittle contribution to the formation of these aroma components. On the otherhand, CsGH1BG6 and CsGH1BG21 were found related to the formation of geranioland linalool.