Abstract:[Objective] This study aims to analyze the characteristics of volatile aroma components and key aroma components of black tea samples from different tea varieties in Guangxi.[Method] The aroma components of 12 black tea samples from Guangxi were identified by sensory quality evaluation, headspace solid-phase microextraction-gas chromatography-mass spectrometry（HS-SPME-GC-MS）, hierarchical cluster analysis, and orthogonal partial least squares-discrimination analysis (OPLS-DA).[Result] The black tea samples from different tea varieties showed different aroma characteristics and mainly presented a floral fruity aroma or a sweet aroma. The black tea from ‘Wuniuzao’ demonstrated the highest comprehensive score (91.20), being a representative of black tea with a sweet aroma, followed by ‘Huangguanyin’ (with a comprehensive score of 90.55), which was a representative of black tea with a floral fruity aroma. A total of 40 aroma components were detected in 12 black tea samples, including alcohols, aldehydes, ketones, esters, olefins, pyrroles and their derivatives, and other aroma components. Among them, alcohols, esters, and aldehydes were the main aroma contributors, with the relative content of 59.84%~79.21%, 4.21%~17.68%, and 2.93%~13.64%, respectively. An OPLS-DA model, which enabled the effective distinguishing of black tea samples with a floral fruity aroma and a sweet aroma, was constructed based on the relative content of 33 common aroma components. Dehydrolinalool, linalool oxide Ⅱ, linalool oxide Ⅰ, geraniol, methyl salicylate, (E)-2-hexenal, linalool, and β-ionone were identified as the key differential aroma components between black tea samples with the two aromas.[Conclusion] The black tea samples from different tea varieties in Guangxi have a floral fruity aroma or a sweet aroma. The findings provide a theoretical basis for the recognition of tea aroma characteristics and the development of characteristic black tea.
