## 3 Results
### Detection and Analysis of VBs/VPs in Raw Oolong Tea  
Sensory evaluation was employed for Rt and Rc, which were produced from T3 and CK3 under a uniform manufacturing process. The results showed that the aroma of Rt was fragrant and lasting, with a floral character, basically conforming to the main quality characteristics of oolong tea; meanwhile, the aroma of Rc exhibited clean and refreshing sensory characteristics, but with a less gentle, flowery character (Table S4). Targeted analysis of VB and VP components in raw oolong tea revealed that five types of VBs and three types of VPs were detected in Rt and Rc. Among them, benzoic acid, 2-hydroxy-,  
Figure 8: Correlation analysis between FPKM of _CsAAAT_ genes and VB/VP content. (**A**) Heatmap of the correlation coefficient between the FPKM of _CsAAAT_ genes and VB/VP content during the manufacturing process of oolong tea. Positive correlations are represented by red dots. The stronger the correlation, the larger the area and the darker the color of the red dots. Conversely, blue represents weaker correlations. The arrows below the genes indicate candidate genes with a significant correlation with VBs/VPs, where those consistent with the results of the cluster screening are indicated by a solid arrow; otherwise, a hollow arrow is used. (**B**) Based on the results of the correlation coefficient heatmap, the figure shows a statistical analysis of VBs/VPs with a correlation with _CsAAAT_ genes during the manufacturing process of oolong tea. The yellow and blue columns represent the number of extremely significant (\(p<0.01\)) and significant (\(p<0.05\)) correlations between the _CsAAAT_ genes and the VBs/VPs, respectively. pentyl ester was only detected in Rt, and this component was not detected in T3 and R3 (Figure 9A). Through differential analysis, it was found that the content of VBs/VPs in Rt was significantly higher than that in Rc, except for methyl phenacylactate (Figure 9B). Based on the calculation of the OAVs of the VBs/VPs in raw oolog tea, combined with Table 3, 2-hydroxy benzoic acid methyl ester and phenol alcohol both had OAVs greater than 1.0 in Rt and Rc. However, the OAV of 2-hydroxy benzoic acid methyl ester in Rt was more than two times that in Rc, while the OAV of benzyl alcohol was greater than 1.0 in Rt. \begin{table}
\begin{tabular}{c c c c c c c c c} \hline \hline \multirow{2}{*}{**Types**} & \multirow{2}{*}{**Component**} & \multirow{2}{*}{**CAS**} & \multirow{2}{*}{**Character**} & \multicolumn{2}{c}{**Concentration**} & \multicolumn{2}{c}{**OAV**} & \multicolumn{2}{c}{**Threshold** (**ug/kg**)} \\ \cline{5-8}  & & & & **Rt** & **Rc** & **Rt** & **Rc** & **-** \\ \hline \multirow{8}{*}{VBs} & Benzaldehyde & 100-52-7 & Bitter almond & 10.74 \(\pm\) 0.44 & 4.25 \(\pm\) 0.45 & 0.68 & 0.27 & 350 \\  & Benzyl alcohol & 100-51-6 & Rose flavor & 27.38 \(\pm\) 0.40 & 8.58 \(\pm\) 3.28 & 1.51 & 0.47 & 400 \\  & 2-Hydroxy-, & 3-hexenylester, & 65405-77-8 & Fresh fragrance & 12.41 \(\pm\) 0.65 & 3.92 \(\pm\) 0.85 & - & - & - \\  & (2-hydroxyethyl benzoic acid & 119-36-8 & Fragrance of holly oil & 22.80 \(\pm\) 3.67 & 9.98 \(\pm\) 3.80 & 12.56 & 5.50 & 40 \\  & Benzoic acid, & & & & & & & \\  & 2-hydroxy-, pentyl ester & 2050-08-0 & Orchid fragrance & 1.55 \(\pm\) 0.10 & 0.00 & - & - & - \\ \hline \hline \end{tabular}
\end{table} 
Table 3: The aroma character, concentration, OAV, and threshold of related VBs/VPs in raw oolog tea. Figure 9: Comparative analysis of volatile benzenoids and volatile phenylpropanoids in raw oolog tea. (**A**) Peak area abundance of volatile benzenoids (VBs) in raw oolog tea under different treatments. (**B**) Peak area abundance of volatile phenylpropanoids (VPs) in raw oolog tea under different treatments. Black dashed lines are used to distinguish between different VBs/VPs in raw tea. Rt denotes raw oolog tea from T3 in the experimental group, and Rc denotes raw oolog tea from CK3 in the control group.