Abstract:The flavor components in green tea and two grades （FBOP1 and FBOP）of black tea from Rwanda were respectively analyzed via gas chromatography-ion mobility spectrometry（GC-IMS）and headspace-solid phase microextraction/gas chromatography-mass spectrometry （HS-SPME/GC-MS）.GC-MS，GC-IMS，and fingerprint spectra were used to compare the flavor components among the three tea products.Dynamic principal component analysis（DPCA）was performed to cluster the flavor components，and the nearest-neighbor algorithm was used to evaluate the flavor similarity of the three tea products.The results of HS-SPME/GC-MS showed that the three tea products contained 71 main flavor components，among which the 16 common flavor components were linalool，salicylic acid，caffeine，etc.The unique flavor components were similar between the two grades of black tea，mainly including perfluorotributy lamine，phenylacetaldehyde，and nerol.The unique flavor components of green tea were nerolidol，heptadecanoic acid，jasmone，etc.However，the results of GC-IMS showed that three tea products contained 45 common flavor components，and the two grades of black tea had similar flavor components，including E-2-octenal，phenylacetaldehyde，and salicylic acid.The unique flavor components of green tea were 3-pentanone，6-methyl-5-hepten-2-one，etc.Most of the volatile components detected by HS-SPME/GC-MS were large molecules with more than 10 carbon atoms and high content，while GC-IMS mainly detected small molecules with fewer than 10 carbon atoms and low content.Therefore，the two techniques can be combined to fully reveal the flavor components of the samples.