Abstract: To investigate the material basis underlying the formation of the floral and honey-like aromas of Wuyi black, this study systematically analyzed the key aroma components in Wuyi black tea with floral and honey-like aromas using sensory evaluation, headspace solid-phase microextraction (HS-SPME) combined with comprehensive two-dimensional gas chromatography-olfactometry-time-of-flight-mass spectrometry (GC × GC-O-TOF-MS), and relative odor activity value (rOAV). Through sensory evaluation, six Wuyi black tea samples with typical floral and honey-like aroma were selected. Chromatographic analysis identified 331 volatile compounds, of which 41 were identified via olfactometry, including phenylacetaldehyde, neral, and linalool. Based on rOAV > 1, 32 key odor-active compounds were ultimately determined, such as linalool, linalool oxide I, and β-cyclocitral, which were recognized as core contributors to the characteristic floral and honey-like aromas of Wuyi black tea. This study provides a theoretical foundation for further studies on the formation mechanism and targeted processing regulation of floral and honey-like aromas in Wuyi black tea.

Key words: Wuyi black tea; floral honey fragrance; comprehensive two-dimensional gas chromatography-olfactometry-time-of-flight mass spectrometry; key odor-active compounds; relative odor activity value