Gas Chromatography Electronic Nose Research Articles

A Rapid Photoionization Detector-Based Gas Chromatography Electronic Nose Enhanced by DOE and SVM for Accurate Classification of Baijiu Jiuqu Quality Grades

A Rapid Photoionization Detector-Based Gas Chromatography Electronic Nose Enhanced by DOE and SVM for Accurate Classification of Baijiu Jiuqu Quality Grades

Cover Image

The cover image is based on the article Identification of volatile differential markers in strong‐aroma Baijiu based on gas chromatography–electronic nose combined with gas chromatography–time‐of‐flight mass spectrometry by Aliya, Yufa Cao et al., https://doi.org/10.1002/jsfa.13855. image

Evaluation of the phytochemical, bioactive compounds and descriptive sensory of encapsulated lingzhi (Ganoderma lucidum) extracts with combined wall materials for masking effect on the perception of off-flavour and bitterness

Lingzhi mushroom (Ganoderma lucidum) is known as a medicinal mushroom that can be utilized in various functional foods available in the market, including powders, dietary supplements, and tea. However, its use is limited due to factors such as bitterness, flavour, and astringency. The objective of this study is to characterize and quantify the sensory profile of Lingzhi mushroom samples (fresh, dried and Lingzhi extracts) using quantitative descriptive analysis and investigate the physicochemical and sensory properties of encapsulated Lingzhi extracts using different ratios of wall material (maltodextrin, gum Arabic and modified starch from rice flour). The optimal ratio for encapsulation involved 32.75 % maltodextrin, 42.25 % gum Arabic, and 25 % modified starch w/w. Three parallel experiments were performed under practical conditions, resulting in average encapsulation efficiencies of 88.39 ± 0.09 % for flavonoids 89.53 ± 0.06 % for polysaccharides and 0.31 ± 0.01 of water activity. The sensory descriptive analysis indicated the following ratings: brown sugar aroma (4.36 ± 0.17), earthy aroma (22.04 ± 0.12), nutty aroma (2.00 ± 0.01), fresh mushroom aroma (11.18 ± 0.19), dried Lingzhi aroma (3.08 ± 0.13), black tea aroma (4.50 ± 0.19), salty taste (1.00 ± 0.01), earthy flavour (23.14 ± 0.22) and Mushroomy (after taste) (2.06 ± 0.09), respectively. The flavour identified of Lingzhi extracts and encapsulated by gas chromatography electronic nose (GC-E-Nose). The result showed ten flavour compounds (Acetaldehyde, Methanethiol, Propanal, propane-2-one, Methyl acetate, 2-methyl propanal, Ethyl Acetate, Heptane, 1-Butanamine, 2-methyl butanal, Thiophene). Optimizing the encapsulation conditions has a significant impact on reducing off-flavours and bitterness. Comparing the flavour profiles of Lingzhi extracts with encapsulated Lingzhi extracts using gas chromatography electronic nose (GC-E-Nose). Encapsulation technology represents a burgeoning field that holds immense potential in ensuring the stability of functional ingredients and facilitating their incorporation into instant beverage products.

Characterization of the flavor profile of four major Chinese carps using HS-SPME-GC–MS combined with ultra-fasted gas chromatography-electronic nose

The four major Chinese carps are highly popular for their distinctive nutritional benefits. However, the differences in flavor among these carps remain unclear. This study investigated the flavor profiles of these carps using headspace solid-phase micro-extraction gas chromatography–mass spectrometry (HS-SPME-GC/MS) combined with ultra-fasted gas chromatography electronic nose (GC E-nose). The four major Chinese carps had high protein content (16.68–18.61 %) and low fat levels (0.42–1.29 %). A total of 45 volatile compounds were identified in these carps. Both the GC E-nose and HS-SPME-GC–MS results consistently showed significant flavor profiles differences among these carps, with Ctenopharyngodon Idella (CI) exhibiting the most pronounced distinctions compared to the other three species. Based on VIP >1 and p < 0.05, 10 key compounds including 2-Nonanone, Cyclodecanol, Eugenol, 1,3-Cyclooctadiene, etc., largely contributed to the distinctive overall flavor profile of four major Chinese carps derived mainly from amino acid and fatty acid metabolism.

GC-MS Combined with Fast GC E-Nose for the Analysis of Volatile Components of Chamomile (Matricaria chamomilla L.).

Chamomile has become one of the world's most popular herbal teas due to its unique properties. Chamomile is widely used in dietary supplements, cosmetics, and herbal products. This study aimed to investigate the volatile aromatic components in chamomile. Two analytical techniques, gas chromatography-mass spectrometry (GC-MS) and an ultra-fast gas chromatography electronic nose, were employed to examine samples from Xinjiang (XJ), Shandong (SD), and Hebei (HB) in China, and imported samples from Germany (GER). The results revealed that all chamomile samples contained specific sesquiterpene compounds, including α-bisabolol, bisabolol oxide, bisabolone oxide, and chamazulene. Additionally, forty potential aroma components were identified by the electronic nose. The primary odor components of chamomile were characterized by fruity and spicy notes. The primary differences in the components of chamomile oil were identified as (E)-β-farnesene, chamazulene, α-bisabolol oxide B, spathulenol and α-bisabolone oxide A. Significant differences in aroma compounds included geosmin, butanoic acid, 2-butene, norfuraneol, γ-terpinene. This study demonstrates that GC-MS and the ultra-fast gas chromatography electronic nose can preliminarily distinguish chamomile from different areas, providing a method and guidance for the selection of origin and sensory evaluation of chamomile. The current study is limited by the sample size and it provides preliminary conclusions. Future studies with a larger sample size are warranted to further improve these findings.

Evaluation of the quality grade of Congou black tea by the fusion of GC-E-Nose, E-tongue, and E-eye

In the present study, the comprehensive quality of Congou black tea (CBT) including aroma, taste, and liquid color was investigated by a combination of gas chromatography electronic nose (GC-E-Nose), electronic tongue (E-tongue), and electronic eye (E-eye). An excellent discrimination of different quality grades of CBT was accomplished through the fusion of GC-E-Nose, E-tongue, and E-eye combined with orthogonal partial least squares discriminant analysis, with parameters of R2Y = 0.803 and Q2 = 0.740. Moreover, the quantitative evaluation of CBT quality was successfully achieved by partial least squares regression analysis, with the absolute error within 1.39 point, and the relative error within 1.62%. Additionally, 12 key variables were screened out by stepwise multiple linear regression analysis, which significantly contributed to the comprehensive quality score of CBT. Our results suggest that the fusion of multiple intelligent sensory technologies offers great potential and practicability in the quality evaluation of black tea.

Discrimination and screening of volatile metabolites in atractylodis rhizoma from different varieties using headspace solid-phase microextraction-gas chromatography-mass spectrometry and headspace gas chromatography-ion mobility spectrometry, and ultra-fast gas chromatography electronic nose

Atractylodis rhizoma is a common bulk medicinal material with multiple species. Although different varieties of atractylodis rhizoma exhibit variations in their chemical constituents and pharmacological activities, they have not been adequately distinguished due to their similar morphological features. Hence, the purpose of this research is to analyze and characterize the volatile organic compounds (VOCs) in samples of atractylodis rhizoma using multiple techniques and to identify the key differential VOCs among different varieties of atractylodis rhizoma for effective discrimination. The identification of VOCs was carried out using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC–MS) and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS), resulting in the identification of 60 and 53 VOCs, respectively. The orthogonal partial least squares discriminant analysis (OPLS-DA) model was employed to screen potential biomarkers and based on the variable importance in projection (VIP ≥ 1.2), 24 VOCs were identified as critical differential compounds. Random forest (RF), K-nearest neighbor (KNN) and back propagation neural network based on genetic algorithm (GA-BPNN) models based on potential volatile markers realized the greater than 90 % discriminant accuracies, which indicates that the obtained key differential VOCs are reliable. At the same time, the aroma characteristics of atractylodis rhizoma were also analyzed by ultra-fast gas chromatography electronic nose (Ultra-fast GC E-nose). This study indicated that the integration of HS-SPME-GC–MS, HS-GC-IMS and ultra-fast GC E-nose with chemometrics can comprehensively reflect the differences of VOCs in atractylodis rhizoma samples from different varieties, which will be a prospective tool for variety discrimination of atractylodis rhizoma.

Uncovering the Dynamic Alterations of Volatile Components in Sweet and Floral Aroma Black Tea during Processing.

Aroma is an indispensable factor that substantially impacts the quality assessment of black tea. This study aims to uncover the dynamic alterations in the sweet and floral aroma black tea (SFABT) throughout various manufacturing stages using a comprehensive analytical approach integrating gas chromatography electronic nose, gas chromatography-ion mobility spectrometry (GC-IMS), and gas chromatography-mass spectrometry (GC-MS). Notable alterations in volatile components were discerned during processing, predominantly during the rolling stage. A total of 59 typical volatile compounds were identified through GC-IMS, whereas 106 volatile components were recognized via GC-MS throughout the entire manufacturing process. Among them, 14 volatile compounds, such as linalool, β-ionone, dimethyl sulfide, and 1-octen-3-ol, stood out as characteristic components responsible for SFABT with relative odor activity values exceeding one. This study serves as an invaluable theoretical platform for strategic controllable processing of superior-quality black tea.

Comparative Analysis of Volatile Compounds in the Flower Buds of Three Panax Species Using Fast Gas Chromatography Electronic Nose, Headspace-Gas Chromatography-Ion Mobility Spectrometry, and Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry Coupled with Multivariate Statistical Analysis.

The flower buds of three Panax species (PGF: P. ginseng; PQF: P. quinquefolius; PNF: P. notoginseng) widely consumed as health tea are easily confused in market circulation. We aimed to develop a green, fast, and easy analysis strategy to distinguish PGF, PQF, and PNF. In this work, fast gas chromatography electronic nose (fast GC e-nose), headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), and headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) were utilized to comprehensively analyze the volatile organic components (VOCs) of three flowers. Meanwhile, a principal component analysis (PCA) and heatmap were applied to distinguish the VOCs identified in PGF, PQF, and PNF. A random forest (RF) analysis was used to screen key factors affecting the discrimination. As a result, 39, 68, and 78 VOCs were identified in three flowers using fast GC e-nose, HS-GC-IMS, and HS-SPME-GC-MS. Nine VOCs were selected as potential chemical markers based on a model of RF for distinguishing these three species. Conclusively, a complete VOC analysis strategy was created to provide a methodological reference for the rapid, simple, and environmentally friendly detection and identification of food products (tea, oil, honey, etc.) and herbs with flavor characteristics and to provide a basis for further specification of their quality and base sources.

Using HS-GC-MS and flash GC e-nose in combination with chemometric analysis and machine learning algorithms to identify the varieties, geographical origins and production modes of Atractylodes lancea

Atractylodes lancea (AL) is argued to be the best botanical source of the atractylodes rhizome (AR), which is used within traditional Chinese medicine. However, in recent years there have been a number of issues around the production and use of AR, including authenticity, confusion, and mislabeling between AL and Atractylodes chinensis (AC) isolates, geographical origins, and production modes. These discrepancies can impact both the quality and commercial value of the crop. In this study, volatile organic compounds from 173 batches of AR isolated from both AL and AC plants were compared using a flash gas chromatography electronic nose (flash GC e-nose) and headspace gas chromatography–mass spectrometry (HS-GC-MS). The flash GC e-nose revealed that the main aromas of AR were spicy, sweety, and fruity, and the flavor differences of Atractylodes lancea from different geographical origins are mainly reflected in sweetness and spicy taste. Furthermore, HS-GC-MS showed that terpenoids are key indicators for determining the quality and further clarifying the origin of AL. Eight terpenoids including 2-pinen-10-ol and β-elemene were higher in abundance in AL than AC; seven terpenoids including α-curcumene and α-pinene were higher in abundance in wild AL than cultivated AL; and there were significantly different quantities of ten terpenoids including agarospirol and β-bisabolene present in samples of AL taken from Jiangsu, Henan and Hubei provinces. Finally, the performance of eight machine-learning algorithms to distinguish between AL and AC, and recognize different regions and production patterns of AL, were compared. Among them, XGBoost had the highest differentiation accuracy of 86.17 ± 7.48%. This study provides a rapid and accurate strategy for addressing quality control and market regulation issues for AL and other industrial crops.

A study of volatiles of young citrus fruits from four areas based on GC–MS and flash GC e-nose combined with multivariate algorithms

The present study has successfully established a scientific and precise approach for distinguishing the geographical origins of young citrus fruits (Qingpi) from four primary production regions in China, using gas chromatography-mass spectrometry (GC–MS) and flash gas chromatography electronic nose (flash GC e-nose) to analyze the volatile composition and odor characteristics. Through the application of chemometric analysis, a clear differentiation among Qingpi samples was established using GC–MS. Additionally, the application of flash GC e-nose facilitated the extraction of flavor information, which enabled the discrimination of geographical origins. Several flavor components were identified as significant factors for origin certification. Furthermore, two pattern recognition algorithms were employed to achieve high accuracy in regional identification. The results of this investigation demonstrate that the amalgamation of multivariate chemometrics and algorithms can proficiently discern the sources of those young citrus fruits. The findings of this research can provide a reference for the assessment of quality control in food and other agricultural commodities in the times ahead.

PSVIII-12 Hexanal, as Identified Through Flash Gas Chromatography Electronic Nose, Strongly Correlates with Pv in Rendered Chicken Meal Samples, Although Additional Compounds Influence Aromatic Palatability

Abstract Samples of rendered chicken meal (CM) and chicken by-product meal (CB) were obtained from a commercial plant with samples representing various storage time points and a range of peroxide values from &amp;lt; 10 (1), 20-50 (2), 50-100 (3), 100-200 (4). Samples were utilized in a novel aromatic palatability trial with 20 working Labrador Retrievers (n = 10 males and n = 10 females). Aggregated interaction time showed the most pronounced difference between the lowest PV sample and the highest PV for both CB and CM (P &amp;lt; 0.0001, 0.001). Both CB1 and CM1 were significantly different from all other samples (P = 0.05). Samples were also sent to a third party for HERACLES Neo flash gas chromatography electronic nose analysis (e-nose). Analysis of e-nose chromatograms showed good discrimination between samples (DI = 97) with the largest spatial differences between the low and high PV samples. Chromatogram peaks were tentatively identified according to their Kovats index and the AlphaChemBase database. Component 1 (X-axis) accounted for 99.4% of the difference while component 2 (Y-axis) showed 0.54% of the difference. The strongest odor, as determined by the highest area peak was hexanal which produces a fatty and fishy smell. When evaluated in a bivariate model hexanal vs PV was well correlated on a 2P curve (R2= 0.986, P &amp;lt; 0.0001). However, hexanal was less correlated with aromatic palatability (R2 = 0.616. P = 0.09). Therefore, a primary least squares model was created to better display the relationship between palatability and oxidation. Utilizing two factors, the PLSR model explained 72% of the variation in the e-nose peak area data (X) and 90% of the variation in the PV*palatability (Y). Of the 61 aromatic compounds identified, the model identified 45 compounds with a VIP over 0.8. Both PV and palatability were well-fitted by the model as indicated by their position between the outer two ellipses (R2 = 75% to 100%). In the model, Hexanal had a VIP of 1.1 suggesting it was an important component, although other compounds had significantly better VIP scores and are likely to better predict palatability. Therefore, these data show aromatic hexanal is an accurate predictor of the oxidation of a product, although it may not provide the full picture regarding palatability.

E-eye, flash GC E-nose and HS-GC-MS combined with chemometrics to identify the adulterants and geographical origins of Ziziphi Spinosae Semen.

Ziziphi Spinosae Semen (ZSS), a valuable seed food, has faced increasing authenticity issues. In this study, the adulterants and geographical origins of ZSS were successfully identified by electronic eye, flash gas chromatography electronic nose (Flash GC e-nose) and headspace gas chromatography-mass spectrometry (HS-GC-MS). As a result, there were color differences between ZSS and adulterants, mainly represented by the a* value of ZSS was less than adulterants. In ZSS, 29 and 32 compounds were detected by Flash GC e-nose and HS-GC-MS. Spicy, sweety, fruity and herbal were the main flavor of ZSS. Five compounds were determined to be responsible for flavor differences between different geographical origins. In the HS-GC-MS analysis, the relative content of Hexanoic acid was the highest in ZSS from Hebei and Shandong, while 2,4-Decadien-1-ol was the highest in Shaanxi. Overall, this study provided a meaningful strategy for addressing authenticity problems of ZSS and other seed foods.

Rapid identification and quantification of vegetable oil adulteration in raw milk using a flash gas chromatography electronic nose combined with machine learning

Rapid identification and quantification of vegetable oil adulteration in raw milk using a flash gas chromatography electronic nose combined with machine learning

Volatile profile characterization during the drying process of black tea by integrated volatolomics analysis

Drying plays an important role in the development of high-quality aroma black tea. In this study, changes in the volatile profiles of Congou black tea samples subjected to different drying times were comprehensively characterized via gas chromatography-electronic nose, gas chromatography-mass spectroscopy, and gas chromatography-ion mobility spectroscopy (GC-IMS) analyses. Different drying times generated different aroma types (e.g., floral and sweet aromas, etc.). Forty-five minutes of drying treatment was identified as a critical time point for the formation of tea aroma quality, since at this point additional drying caused a decline in aroma quality. Here we identified a total of 90 volatile organic compounds, mainly alcohols and aldehydes, using GC-IMS. Based on the volatile fingerprints generated by GC-IMS, an authentic orthogonal partial least squares discriminant analysis model with credible parameters (R2Y = 0.921, Q2 = 0.817) was established. Moreover, using variable importance in projection > 1.35 and p < 0.05 as filtering criteria, six variables including four identified key differential components were screened out. This study provides a new perspective for understanding the dynamic changes occurring during drying and lays a theoretical foundation for precise and quality-oriented processing of Congou black tea.

Characterization of volatile metabolites in Pu-erh teas with different storage years by combining GC-E-Nose, GC-MS, and GC-IMS.

Storage time is one of the important factors affecting the aroma quality of Pu-erh tea. In this study, the dynamic changes of volatile profiles of Pu-erh teas stored for different years were investigated by combining gas chromatography electronic nose (GC-E-Nose), gas chromatography-mass spectrometry (GC-MS), and gas chromatography-ion mobility spectrometry (GC-IMS). GC-E-Nose combined with partial least squares-discriminant analysis (PLS-DA) realized the rapid discrimination of Pu-erh tea with different storage time (R2Y=0.992, Q2=0.968). There were 43 and 91 volatile compounds identified by GC-MS and GC-IMS, respectively. A satisfactory discrimination (R2Y=0.991, and Q2=0.966) was achieved by using PLS-DA based on the volatile fingerprints of GC-IMS. Moreover, according to the multivariate analysis of VIP>1.2 and univariate analysis of p<0.05, 9 volatile components such as linalool and (E)-2-hexenal were selected as key variables to distinguish Pu-erh teas with different storage years. The results provide theoretical support for the quality control of Pu-erh tea.

Evaluation of Three Marine Algae on Degradability, In Vitro Gas Production, and CH4 and CO2 Emissions by Ruminants

Livestock production systems are responsible for producing ~18% of the total anthropogenic greenhouse gas (GHG) emissions. Numerous alternatives, such as feed additives or supplements, have been proposed to meet these challenges. Marine algae have been proposed for gas reduction in ruminants; nevertheless, there are still very few experimental reports. Thus, the objective of the current study was to identify the volatile organic compounds (VOCs) in three marine algae—Kelp (Macrocystis pyrifera), Ulva (Ulva spp.), and Silk (Mazzaella spp.)—and to test their in vitro ruminal fermentation characteristics, gas profiles, and ability to mitigate biogas production. The evaluation of the VOCs in marine algae was performed using a flash gas chromatography electronic nose (FGC-E-Nose). The in vitro study was elaborated through in vitro incubation and gas production. The data obtained were analyzed using a completely randomized design. In total, forty-three volatile compounds were identified for Kelp algae, thirty-eight were identified for Ulva algae, and thirty-six were identified for Silk algae; the compounds were from different chemical families and included aromas, alcohols, aldehydes, phenolics, carboxylic acids, esters, and nutraceutical properties. Dry matter degradability was significantly (p &lt; 0.05) affected by the algae type. The cumulative ruminal gas production was different (p &lt; 0.05) between treatments. Kelp algae presented a major (V; p &lt; 0.05) volume of gas produced compared to the other algae. Lag time (l; p &lt; 0.05) was increased by Kelp alga; however, there were no differences (p&gt;0.05) between the Silk and Ulva algae. The gas production rate was higher (s; p &lt; 0.05) for Silk algae compared to the others. Ulva and Silk algae demonstrated a significant (p &lt; 0.05) decrease in carbon dioxide emissions. Nevertheless, Kelp algae reduced the proportional methane (CH4) production (p &lt; 0.05) after 48 h of incubation, with the lowest emission rate of 47.73%. In conclusion, algae have numerous bio compounds that provide some properties for use in ruminant diets as additives to reduce methane and carbon dioxide emissions.

Headspace GC/MS and fast GC e-nose combined with chemometric analysis to identify the varieties and geographical origins of ginger (Zingiber officinale Roscoe)

Food authenticity regarding different varieties and geographical origins is increasingly becoming a concern for consumers. In this study, headspace gas chromatography-mass spectrometry (HS-GC–MS) and fast gas chromatography electronic nose (fast GC e-nose) were used to successfully distinguish the varieties and geographical origins of dried gingers from seven major production areas in China. By chemometric analysis, a distinct separation between the two varieties of ginger was achieved based on HS-GC–MS. Furthermore, flavor information extracted by fast GC e-nose realized the discrimination of geographical origins, and some potential flavor components were selected as important factors for origin certification. Moreover, several pattern recognition algorithms were compared in varietal and regional identification, and random forest (RF) led to the highest accuracies for discrimination. Overall, a rapid and precise method combining multivariate chemometrics and algorithms was developed to determine varieties and geographical origins of ginger, and it could also be applied to other agricultural products.

A novel technique for detection of vanaspati ( hydrogenated fat ) in cow ghee ( clarified butter fat ) using flash gas chromatography electronic nose combined with chemometrics

This study aimed to detect various proportions of vanaspati mixed with cow ghee using an electronic nose (e-nose) based on fast gas chromatography. The e-nose apparatus was equipped with a non-polar and medium polar column used to generate two chromatograms simultaneously along with the volatile compound information. Further investigation on the adulteration detection in ghee was carried out using chemometric analysis such as principal component analysis (PCA), discriminant function analysis (DFA), and soft-independent modeling of class analogy (SIMCA). An outstanding differentiation among all the samples was obtained using PCA and DFA with 99.85% and 99.83% classification accuracy in the e-nose dataset. SIMCA presented a validation score of 76, indicating SIMCA could also be a potential method to detect higher levels of adulteration in ghee. The validation study shows good agreement between FGCEN and GC–MS methods. Practical applications Cow ghee is frequently adulterated with vanaspati, due to its high market demand. The existing methods for adulteration detection are time-consuming, and require tedious sample preparation and expertise in these fields. The e-nose based on fast GC combined with chemometric analysis turned out to be a reliable and promising technique for various proportions of adulteration detection in pure cow ghee. The technique was efficient enough to get the volatile compound information from the samples in a fast-performing way. The chemometrics used has shown to be effective to confirm adulterations in ghee.

Characterization of the key aroma compounds in black teas with different aroma types by using gas chromatography electronic nose, gas chromatography-ion mobility spectrometry, and odor activity value analysis

Aroma is one of the key factors in evaluating tea quality. However, the dominant aroma components of black teas with different aroma characteristics are still unknown. In this study, the key aroma compounds in black teas with floral aroma, sweet aroma, and sweet & floral aroma were systematically characterized by the combination of gas chromatography electronic nose (GC-E-Nose), gas chromatography-ion mobility spectrometry (GC-IMS), and odor activity value (OAV) analysis. A satisfactory discrimination was obtained by using partial least squares-discriminant analysis, based on the volatile fingerprints from the GC-E-Nose and GC-IMS, with robustness model parameters (R2Y = 0.981, and Q2 = 0.967) and (R2Y = 0.893, and Q2 = 0.86), respectively. Among the 38 identified aroma compounds, 15 volatiles were simultaneously identified as important odorants with OAVs greater than 1 in three fragrant black teas, namely (E)-2-nonenal, linalool, nonanal, benzene acetaldehyde, octanal, benzaldehyde, oct-1-en-3-ol, heptanal, ethyl 2-methylpentanoate, (E)-2-hexen-1-ol, hexanal, 2-methylbutanal, 3-methylbutanal, (E)-3-penten-2-one, and butanal, with ethyl 2-methylpentanoate (176.44≤OAV≤1453.47), 3-methylbutanal (19.59≤OAV≤76.16), (E)-2-nonenal (37.43≤OAV≤56.46) and linalool (3.29≤OAV≤56.72) being the most notable. The results provide a theoretical support for flavor quality improvement and oriented processing of black tea.