In order to determine the differences of the aroma characterization and components in Sichuan Black Tea (CH) and Qimen Black Tea (QH), the black tea in the two regions were sampled as the research objects. The aroma characterization and volatile components of three typical tea samples were analyzed by sensory the analysis method and static headspace-solid phase microextraction / gas chromatography-mass spectrometry (SHS-SPME/GC-MS). The contribution rates were evaluated according to the relative content of each component and relative odour activity value (ROAV). CH1 presented strong fruit, sweet and roasted aroma with moderate flowery aroma, faint woody and fresh aroma coupled with light green aroma. CH2 also showed strong flowery and sweet aroma with moderate fruit, green and roasted aroma added light fresh and woody aroma. QH presented strong sweet and fruit aroma, with other prominent aroma characterization. The ROAV analysis combined with a characterization description of aroma showed that the common main aroma contributors of the three tea samples were linalool and geraniol. CH1 had 2-hexenal, cinene and furfural, with ROAVs of 362.59, 6.74 and 1.05, respectively. CH2 showed the presence of linalool oxide, phenylacetaldehyde, cis-3-hexenol and benzyl alcohol, with ROAVs reached 1472.33, 462.22, 383.92 and 4.42, respectively. QH also showed the presence of linalool, linalool oxide, geraniol, n-hexanal, phenylacetaldehyde, 1-nonanal, cis-3-hexenol and 2-pentylfuran, with all having a ROAVs of more than 100. In addition, 12 kinds of aroma components in three kinds of black tea, including linalool, phenylacetaldehyde, n-hexanal, geraniol, linalool oxide, n-nonanal, 2-pentylfuran, cis-3-hexenol, methyl salicylate, n-heptanal, limonene and phenethyl alcohol may be the material basis of black tea-based aroma.
