###### Abstract  
Wuyi rock tea (WRT) is one of the most famous subcategories of oolong tea, exhibiting distinct aroma characteristics with the application of different cultivars. However, a comprehensive comparison of the characteristic volatiles among WRTs with different cultivars has rarely been carried out. In this study, non-targeted analyses of volatile fragrant compounds (VFCs) and targeted aroma-active compounds in WRTs from four different cultivars were performed using chemometrics and gas chromatography olfactometry/mass spectrometry (GC-O/MS). A total of 166, 169, 166, and 169 VFCs were identified for Dahongpao (DHP), Rougui (RG), Shuixian (SX), and Jinfo (JF), respectively; and 40 components were considered as the key differential VFCs among WRTs by multivariate statistical analysis. Furthermore, 56 aroma-active compounds were recognized with predominant performances in \"floral & fruity\", \"green & fresh\", \"roasted and caramel\", \"sweet\", and \"herbal\" attributes. The comprehensive analysis of the chemometrics and GC-O/MS results indicated that methyl salicate, \(p\)-cymene, 2,5-dimethylpyrazine, and 1-furfurylpyrrole in DHP; phenylethyl alcohol, phenethyl acetate, indole, and (E)-\(\beta\)-famesene in RG; linalool, phenethyl butyrate, hexyl hexaonate, and dihydroactinidiolide in JF; and naphthalene in SX were the characteristic volatiles for each type of WRT. The obtained results provide a fundamental basis for distinguishing tea cultivars, recombination, and simulation of the WRT aroma.  
characteristic volatiles; cultivars; aroma-active compounds; GC-O/MS; multivariate statistical analysis; Wuyi rock teas 20222114109. 2022214109. 2022214109. 2022214109. 2022214109. 202221.  
ordinary consumers, while for professional sensory evaluation assessors, different characteristic scents associated with their own cultivars can be recognized, e.g., orchid-like (SX), cinnamon-like (RG), floral (DHP), and fruits (JF), etc. [11]. Similarly, the appearance of the shape and the taste of WRTs are also easily confused, which might bring some opportunistic business for lawless merchants. For the purpose of the scientific understanding of different WRTs and the protection of the corresponding brands, the discrimination of different WRTs through advanced and objective techniques is needed. Therefore, the characterization of aroma components in Wuyi rock teas with different cultivars is meaningful and beneficial for the better understanding and discrimination of different WRTs. Recently, aroma profiles of oolong tea with different cultivars, e.g., Tieguanyin, Benshan, Maoxie, Huangjingui, and Jinguanyin [12]; Huangzhixiang and Huangdan [13]; and SX, Huangmeigui, and Zimudan [14] have been studied and distinguished, most of which were grown in southern Fujian and Guangdong province of China. In addition, a comparison of the aroma profiles of WRTs in the same growing regions (northern Fujian) with similar cultivars has rarely been reported. Moreover, the aroma-active compounds in the different WRTs are mainly determined by the assessment of the odor activity value (OAV) [14; 15], while the direct contribution evaluation of each volatile in WRTs with similar cultivars by gas chromatography olfactory (GC-O) is rarely performed, which has been regarded as an intuitive and essential technology in the flavor analysis of foods [16; 17; 18].  
Therefore, the aims of this study were to verify the key differential VFCs and characteristic odorants in WRTs with four representative cultivars by headspace solid-phase microextraction (HS-SPME)-GC-O/MS, chemometrics, and multivariate statistical analysis to comprehensively uncover the aroma essence of each WRT and provide a scientific reference for the discrimination of tea cultivars.