###### Abstract
Different to traditional black tea, the processing methods of innovative black tea additionally include turning over after the withering period (Figure 1), a method initially originating from the processes used for oolong tea. It was found that during the turning-over period, the aromatic volatile compounds formatted and accumulated, finally contributing to the floral and fruity aroma of the processed tea [17; 18]. Moreover, innovative black tea tends to be processed with aroma-enriched tea cultivars, such as _Camellia sinesis_ cv. Jinmudan, Jinguanyin, Huangguanyin, and other specific cultivars. Among them, _Camellia sinesis_ cv. Jinmudan (JMD) is a hybrid tea cultivar, and its parents are Tieguanyin and Huangdan. Compared to other previously planted tea cultivars, such as Fuyun No.6, Jinmudanm has gained a reputation for its resistance and suitability for various tea categories. Consequently, Jinmudan has been used to process high-quality oolong tea, white tea, and definitely black tea [19]. Briefly, the innovative black tea process used for JMD produces a mellow and fresh taste as well as a floral and fruity fragrance, which provides the characteristics of a peach-like aroma in particular samples. However, most studies have only characterized the profiles of tea compounds rather than the aroma-active compounds. In addition, the aromatic characteristics and odor thresholds of certain components were not considered as conditions that could actually contribute to the tea's aroma. Therefore, our goal was to focus on defining the aroma quality of Jinmudan black tea and to identify the components responsible for its characteristic floral and fruity aroma. In addition, we aimed to characterize the aroma-active compounds of the peach-like aroma at a molecular sensory level. In order to achieve our aims, the GC-O (gas chromatography-olfactometry) technique was applied. The GC-O technique is an analytical approach that combines olfactory and instrumental detection that allows the simultaneous acquisition of both the chemical compounds and the odor characteristic information of samples. Due to the combination of  
Figure 1: The processing methods of innovative black tea. Legends and arrows represent the change in the conditions and color of tea leaves along with the manufacturing process. The green cylinder-shaped symbol represents the manufacturing machine with half-full tea leaves; the orange arrow represents that during the turning-over period of innovative black tea, the floral and fruity aroma intensity became increasingly strong. The orange cup-shaped symbol represents the processed, innovative Jinmudan black tea with a highly floral and fruity (peach-like) aroma. precision detection and sensitivity of human olfaction, this technique has been widely applied in fields as diverse as the food industry [20; 21], cosmetics industry [22], and chemical industry [23; 24], among others. In recent years, it has also been gradually applied to tea aroma evaluation [25; 26]. Thus, GC-O represents a creditable and innovative approach to identifying specific aromatic compounds in tea. Here, we characterized innovative JBT using a molecular sensory approach. Sensory evaluation and the biochemical compounds of JBT were investigated to provide a fundamental overview about the flavor of JBT. Furthermore, the aroma profile of JBT was described by means of GC-MS detection combined with PCA and PLS-DA analysis. The results obtained via GC-O technology contributed to the identification of the key aromaticity compounds responsible for the peach-like aroma quality of JBT, and the odor activity values (OAV) and aroma-active impact (ACI) were also calculated. Our study thus provides a basis of knowledge for further investigations of the aroma precursors and dynamic changes in volatile compounds during the tea processing period. It also serves as a feasible reference for the spread and cultivation of Jinmudan tea plants as well as the oriented manufacturing of Jinmudan black tea.