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Hot-air and heat-conduction drying are the most common drying patterns in green tea production. However, the differences between them in terms of the resulting green tea chemical compounds have not been illustrated systematically. In this study, 515 volatile and 204 nonvolatile metabolites were selected to compare the differences between hot-air drying green tea (HAGT) and four heat-conduction drying green teas (HCDGTs) using widely targeted metabolomics. The results showed notable changes in volatile compounds; for example, two kinds of HCDGTs preferred to form chestnut-like and caramel-like key odorants. In addition, 14 flavonol glycosides, 10 catechins, 9 phenolic acids, 8 amino acids, 7 flavonols, and 3 sugars were significantly changed between HAGT and HCDGTs (p

Combined withering and shaking processes are key steps in the formation of characteristic floral and fruity aromas in black teas. However, the effect of the sequencing of withering and shaking on volatile compounds and aroma formation in black tea has not been evaluated to date. This study used headspace solid-phase microextraction and gas chromatography-tandem mass spectrometry to detect volatile compounds in black teas after withering-shaking and shaking-withering processing. Five main differentially volatile components were screened out by partial least squares discriminant analysis and odor activity value analysis, which were 3-carene, geraniol, β-myrcene, τ-cadinol, and β-ionone. Additionally, sensory evaluation showed black tea produced by withering-shaking was fruitier, while shaking-withering produced a more floral tea. This study provides a theoretical basis for the discrimination of aroma characteristics of black tea processed by shaking, as well as a technical guide for the precise production of black teas with different floral-fruity aroma biases.