## 5 Conclusions  
This study evaluated the aroma attributes of black teas processed with different shaking combinations through sensory evaluation and GC-MS analysis. Compared to CK, all shaking combinations resulted in a distinct floral aroma, with YLS showing the highest floral aroma intensity, volatile compound content, and number. Eight key aroma compounds, including linalool, cedrol, 3-methyl-butanal, trans-\(\beta\)-ionone, dimethyl sulfide, benzeneacetaldehyde, \(\alpha\)-cedrene, and nonanal, were identified as the most important contributors to black tea aroma, with their content significantly increased after shaking combinations in witnessed leaves (except trans-\(\beta\)-ionone). YLS exhibited the highest content of floral volatiles with high rOAVs, indicating a synergistic effect between yellow light and shaking. In summary, the findings of this study enhance our understanding of the aroma formation of black tea under different shaking combinations and provide a theoretical basis and practical guidance for producing high-aroma black tea through optimized shaking and withering techniques.  
**Supplementary Materials:** The following supporting information can be downloaded at: [[https://www.mdpi.com/article/10.3390/foods14050758/s1](https://www.mdpi.com/article/10.3390/foods14050758/s1)]([https://www.mdpi.com/article/10.3390/foods14050758/s1](https://www.mdpi.com/article/10.3390/foods14050758/s1)). Table S1: Volatile components and their content in black tea under different shaking combinations; Table S2: Relative Odor activity values (rOAV) and Odor characteristics of Volatile compounds in black teas under different withering combinations; Table S3: Volatile components and their content in withered tea leaves under different shaking combinations; Figure S1: El mass spectra of key aroma compounds and their corresponding mass spectra from database; Figure S2: Figure S2 Total ion chromatogram of black tea samples under different withering combinations; Figure S3: Figure S3 Total ion chromatogram of witnessed leaves under different withering combinations.  
**Author Contributions:** Z.A.: Conceptualization, Methodology, Investigation, Data curation, Writing, S.H.: Formal analysis, Investigation. Visualization. B.M.: Writing--review and editing. L.J.: Visualization, Writing--review and editing. Y.Y.: Conceptualization, Writing--review and editing, Funding acquisition. All authors have read and agreed to the published version of the manuscript.  
**Funding:** This work was funded by Jiangsu Agricultural Science and Technology Innovation Fund (CX[22]2008); Jiangsu Modern Seed Industry Revitalization Project (JBGS[2021]085); Jiangsu Provincial Key Research and Development Program (BE2023364).  
**Institutional Review Board Statement:** This study was approved by the Ethics Committee of Jiangsu Academy of Agricultural Sciences (Approval Date: 20 August 2024). In the process of ethical review for scientific research projects, within our unit's management procedures, the approval code is not an element that must be generated or provided.  
**Informed Consent Statement:** Informed consent was obtained from all subjects involved in the study.  
**Data Availability Statement:** The original contributions presented in the study are included in the article/supplementary material; further inquiries can be directed to the corresponding author.  
**Conflicts of Interest:** The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.