The aroma of Phoenix Dancong tea is central to its sensory quality and market value, yet its molecular basis remains insufficiently understood. In this study, we employed GC–IMS to systematically characterize the volatile profiles of Dancong teas across five tree‐age stages (10–400 years) and 11 traditional aroma types. A total of 311 volatile compounds were identified, encompassing alcohols, aldehydes, ketones, esters, terpenes, and nitrogen‐containing heterocycles. Tree age was found to significantly enhance both the abundance and complexity of volatiles, with old‐tree samples (≥ 200 years) enriched in sesquiterpenes (α‐calacorene, β‐cubebene) and indole derivatives, contributing to a deep woody‐floral aroma base. Cultivar analysis revealed distinct and stable chemotypes across aroma types, with 2–3 representative marker compounds identified per cultivar based on statistical enrichment, reproducibility, and sensory correspondence. Principal component analysis, heatmap clustering, and aroma‐wheel mapping confirmed the alignment between chemical signatures and traditional sensory labels. This study establishes a robust marker‐based framework for authenticity verification, quality grading, and flavor‐oriented breeding in Dancong tea, bridging traditional tea classification with modern molecular precision.
Li et al. (Thu,) studied this question.