Volatile metabolomics combined with rOAV and sensory evaluation reveals the aroma basis of black tea processed from the novel tea line ‘Jinlong No.1’ and its progenitor ‘Huangdan’

)-2-nonenal and 1-nonen-3-ol were notably downregulated. Further comparison between the two JL1 teas identified 536 differential volatiles, with terpenoids (20%) and esters (18%) as the most abundant classes. Seventeen metabolites were commonly altered across comparisons, including the aforementioned esters. These findings establish specific quantitative targets for the precision processing and cultivar-directed breeding of premium fruity-floral black teas.