In order to explore the characteristic aroma compounds of flower and furit scented black tea processed with Yongtai Caicha and Jinmudan(JMD),this study applied headspace solid phase microextraction gas chromatography-time-of-flight mass spectrometry (HS-SPME-GC-TOF-MS) combined with orthogonal partial least squares discriminant analysis (OPLS-DA) and relative odor activity value (ROAV) to analysis aroma compounds of six Yongtai Caicha samples(Y-122,Y-127,Y-128,Y-170,Y-192,Y-193) and a JMD sample.The 82 types of volatile compounds were identified from seven black tea samples,including alcohols,esters,aldehydes,ketones,acids,alkenes,etc.,among which the contents of alcohols,ketones,esters were relatively higher.Twenty-ong characteristic volatile compounds were screened by variable importance in projection (VIP>1,P<0.05),further more,13 characteristic aroma compounds were selected (VIP>1,ROAV>1.00) combined with ROAV.Nerolidol,phenylethyl alcohol and 3-hexenyl hexanoate were the characteristic aroma compounds of the fruity and floral aroma in JMD black tea.Methyl salicylate was the characteristic aroma compounds of the almond aroma in Y-122,while linalool was the characteristic aroma compound of the fragrant floral with fruity aroma in Y-127,γ-nonanolide and α-farnesene were the characteristics aroma compound of the clear floral with fruity aroma in Y-192.Overall,there were differences in the characteristic aroma compounds of seven black tea samples.Linalool,methyl salicylate,γ-nonanolide and α-farnesene with floral-fruity characteristics are the crucial aroma compounds of Yongtai Chacai black tea,which provides reference for germplasm resources mining and quality control of special flavor black tea.