## 1 Introduction  
Owing to its pleasant flavor and a multitude of health advantages, such as antioxidants, cancer-inhibiting, and antibacterial properties, black tea is the most extensively consumed and predominantly manufactured tea globally [1; 2]. As a fully fermented tea, black tea is made through a sequence of procedures that include withering, rolling, fermentation, and drying [3]. Black tea is renowned for its distinctive flavor. Aroma is a critical indicator of the quality of black tea and largely determines consumer preference and approval. Tea aroma can vary due to different origins, varieties, and processing techniques [4; 5]. The sweet and floral aroma black tea (SFABT) is representative of black tea favored by consumers for its harmonious and pleasant aroma. However, the dynamic change in SFABT during the manufacturing and processing is still unclear. A lack of knowledge of the volatile dynamic change restricts the quality control and processing of SFABT to a certain extent.  
During the processing of tea, over 600 volatile substances have been identified [6]. A variety of analytical techniques have been used for tea flavor evaluation. Among these, gas chromatography-mass spectrometry (GC-MS) is the most commonly used technique to analyze flavor compounds [7; 8; 9; 10]. [PERSON] et al. successfully used GC-MS to explore the relationship between the grade and the characteristic aroma in Keemun black tea [11]. Concurrently, there has been an increasing adoption of the electronic nose for flavor characterization [12]. However, traditional metal-oxide- or polymer-based electronic nose technologies are constrained by sensor drift and contamination, along with the limitations of the sensors [13].  
In contrast, the gas-chromatography-based electronic nose (GC-E-Nose) offers a viable alternative. This technology combines sensor technology and fast gas chromatography separation to provide more molecular correlation. It is rapid, easy to use, reliable, and accurate [14]. Furthermore, gas chromatography-ion mobility spectrometry (GC-IMS) is endowed with the capability of separating and characterizing ionized molecules under ambient pressures and temperatures through their migration rates under an electrical field [15]. Considering its remarkable high sensitivity, ease of operation, and the potential for miniaturization, GC-IMS exhibits promise in its application in food flavor analysis, especially concerning trace volatile compounds [16; 17; 18; 19; 20].  
The employment of various flavor analysis methodologies is crucial for delivering comprehensive, scientific, and compelling information. This paper investigates the volatile components at distinct stages of SFABT's processing cycle via the utilization of SFABT using GC-E-Nose, GC-IMS, and GC-MS. In addition, the dynamic changes and key aroma-active compounds are effectively characterized by multivariate statistical analysis and relative odor activity value (rOAV) analysis. A potential formation mechanism is also discussed. This research aims to study the dynamic alterations of volatile components throughout the manufacturing process of black tea, which can aid in improving black tea quality.