Volatile fatty acid derivatives (VFADs) play a significant role in contributing to flowery–fruity flavor black tea. Innovative black tea is typically crafted from aroma-intensive tea cultivars, such as Jinmudan, using defined production methodologies. In this study, the during-processing tea leaves of innovative black tea were applied as materials, and we selected a total of 45 VFADs, comprising 11 derived aldehydes, nine derived alcohols, and 25 derived esters. Furthermore, the dynamic variations of these VFADs were uncovered. Transcriptome analysis was performed to identify genes involved in the LOX (lipoxygenase) pathway, resulting in the identification of 17 CsLOX genes, one hydrogen peroxide lyase (CsHPL) gene, 11 alcohol dehydrogenases (CsADH) genes, 11 genes as acyl CoA oxidase (CsACOX) genes, and three allene oxide synthase (CsAOS) genes. Additionally, the expression levels of these genes were measured, indicating that the processing treatments of innovative black tea, particularly turn-over and fermentation, had a stimulation effect on most genes. Finally, qRT-PCR verification and correlation analysis were conducted to explain the relationship between VFADs and candidate genes. This study aims to provide a reference for illuminating the formation mechanisms of aroma compounds in innovative black tea, thereby inspiring the optimization of innovative processing techniques and enhancing the overall quality of black tea.

Wuyi Rock tea (WRT), originating from the northern region of Fujian province, has a good reputation for its distinctive Yan flavor and floral–fruity aroma. The aroma quality, an essential element of the Yan flavor, undergoes various changes during the manufacturing process of WRT. To enhance the understanding of the formation patterns of WRT aroma and its influence on the flavor quality of WRT, we utilized both manufactured WRT (Rougui tea) and primary tea as materials. Utilizing a sensory evaluation, detection of volatile compounds, and multivariate statistical analysis, we identified and characterized the distinctive volatile components present in WRT. The sensory evaluation and radar chart analysis revealed that the primary tea exhibited a strong and lasting aroma, along with a mellow taste and a prominent Yan flavor. Through gas chromatography time-of-flight mass spectrometry (GC-TOF MS), a total of 251 volatile compounds were identified. The odor activity value (OAV) was calculated to identify key aroma-active compounds in the primary tea. The results indicated that a total of 14 compounds had an OAV greater than 1.0, including (2-nitroethyl) benzene, indole, and geranylacetone. These compounds exhibited floral and fruity aroma attributes. They primarily formed and accumulated during the latter stages of WRT. Using a partial least squares discrimination analysis (PLS-DA) combined with a variable importance in projection (VIP) score greater than 1.0 as a criterion, a total of 89 compounds were identified. Furthermore, out of the selected compounds, 15 types, including geraniol, 1-nonanol, and 1-butyl-2-ethyl-cyclopropene, were found to exclusively exist during the enzymatic manufacturing stages, particularly during the intermediate and later phases of the turn-over process (the last-three-times turn-over treatments), exhibiting predominantly floral and sweet fragrances. In contrast, during the non-enzymatic stages, only four compounds, such as pentanoic acid and phenylmethyl ester, were detected, exhibiting a fruity aroma profile. These volatile compounds significantly influenced the quality attributes of the final tea product, resulting in strong and lasting characteristics, particularly marked by a pronounced floral and fruity aroma. This study revealed how the aroma quality in WRT is developed and pinpointed possible volatile compounds that react to post-harvest treatments, thereby offering valuable insights relating to the intelligent production strategies of WRT.

Tianshanhong (TSH), black tea products originating from the Ningde Tianshan Mountain, has gained significant recognition in the market. However, the chemical characteristics contributing to the flavor of TSH have not yet been reported. To systematically investigate the non-volatile and volatile compounds in TSH, four grades of TSH were evaluated using national standard sensory methods, revealing that overall quality improved with higher grades. Based on the detection of ultra-performance liquid chromatography–mass spectrometry (UPLC-MS), the content of ester-type catechins was relatively high and decreased with lower grades. A total of 19 amino acids (AAs) were clustered, among them, three amino acids, L-Theanine (L-Thea), Arg, and GABA, showed highly significant correlations with the refreshing taste of TSH. Notably, the content of Arg had the highest correlation with TSH grade, with a coefficient of 0.976 (p < 0.01). According to gas chromatography mass spectrometry (GC-MS) analysis, a total of 861 kinds of volatile compounds were detected, with 282 identified and aroma-active compounds across grades selected using the PLS model. Methyl salicylate and geraniol were particularly notable, showing strong correlations with TSH grades at 0.975 and 0.987 (p < 0.01), respectively. Our findings show that non-volatile and volatile compounds can rationally grade TSH and help understand its flavor quality.