Abstract:To screen the characteristic aroma compounds of Fu brick tea infusions from different regions of China and identify the key substances responsible for aroma differences，headspace solid-phase microextraction（HS-SPME） combined with gas chromatography-mass spectrometry （GC-MS） was employed to analyze the volatile compounds of six Fu brick tea infusions from major production areas（Shaanxi，Hunan，and Zhejiang），five commercially available Fu brick tea beverages，and five other types of tea beverages. Gas chromatography-olfactometry （GC-O） was applied to characterize the aroma compounds in the six Fu brick tea infusions. Combined with quantitative sensory evaluation，the intensity differences of key aroma attributes in the tea infusions were obtained. Cluster analysis （CA），precision，and reproducibility tests were used to identify the common volatile components of Fu brick tea infusions. Multivariate statistical methods，including principal component analysis（PCA） and partial least squares-discriminant analysis（PLS-DA），were applied to clarify the quantitative differences in aroma attributes between commercial Fu brick tea beverages and Fu brick tea infusions. The results showed that a total of 56 volatile compounds were identified in the five Fu brick tea infusions through cluster analysis，including 17 aldehydes，19 alcohols，9 ketones，2 esters，9 hydrocarbons.Based on GC-O results，23 aroma compounds were detected. 19 common volatile components were ultimately identified，including 8 aldehydes （47.82%），1 alcohol （12.94%），7 ketones （28.03%），2 esters （9.45%），and 1 hydrocarbon （1.76%）. Among them，Jingyang Fu brick tea infusion received the highest intensity rating for fungal-floral aroma（4.2 points）；Jinhua Sanfu tea exhibited the most pronounced floral aroma （3.8 points），and Jinhua Fu brick tea showed the strongest aged aroma （3.4 points）. Multivariate analysis （PCA and PLSDA） demonstrated that the common aroma compounds could effectively distinguish Fu brick teas，Fu brick tea beverages，and other tea beverages. PLS-DA results indicated that linalool（floral），（E，E）-2，4-heptadienal（green），β-cyclocitral （fruity），β-ionone （floral），and hexanal （green） were important compounds contributing to the overall aroma quality differences between Fu brick tea beverages and Fu brick tea infusions.