Volatile flavor compounds in 112 black teas from seven countries were analyzed by untargeted metabolomics using headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME/GC-MS). Multivariate statistical analysis and odor activity values (OAVs) were used to classify these samples and identify key odorants. A total of 140 volatile flavor compounds (VFCs), including 12 different groups, were identified, and alcohols were prevalent in China and India samples, accounting for 40.83% and 34.96% of the total VFCs, respectively. Eight volatile compounds with OAVs > 1 were identified as key active differential odorants in Chinese, Indian, and Sri Lankan samples, including linalool, pentanoic acid, methyl salicylate, hexanoic acid, 1-methyl-naphthalene, phenylethyl alcohol, geraniol, and β-ionone. Linalool, pentanoic acid, and hexanoic acid in Indian black teas, phenylethyl alcohol in Chinese black teas, and 1-methyl-naphthalene, β-ionone in Sri Lankan black teas could be used to discriminate different black tea groups. A total of 12-14 VFCs with OAVs > 1 were identified as key active aromatics in Chinese black tea sample. Linalool and benzeneacetaldehyde in Yingde (Guangdong) black tea, methyl salicylate in Taiwanese samples, and benzeneacetic acid in Anhui black tea could be used as biomarkers to distinguish them from other Chinese samples. Sensory evaluation results showed that most black teas presented the common sweet, floral odors, which were consistent with GC-MS analysis. These results will contribute to characterize the odor metabolome of black teas and provide biochemical basis for identifying the authenticity of different black teas. K E Y W O R D Sblack tea, metabolomics, odor activity value, partial least-squares discriminant analysis, volatile flavor compound Practical Application: Linalool, pentanoic acid, and hexanoic acid in Indian black teas, phenylethyl alcohol in Chinese black teas, 1-methyl-naphthalene, β-ionone, and methyl salicylate in Sri Lankan black teas could be used to discriminate black teas from the three countries. Linalool and benzeneacetaldehyde in

Volatile flavor compounds (VFCs) and nutrients in Viscum articulatum Burm.f. parasitic on ancient tea trees (named TM) were studied in this research by headspace solid‐phase microextraction (HS‐SPME)/gas chromatography–mass spectrometry (GC–MS) and conventional methods. Sixty‐six volatile compounds belonging to different classes were identified by GC–MS. The ketones, alcohols, and aldehydes were the principal aroma groups in TM according to principle component analysis (PCA). The most abundant aroma components in TM included benzaldehyde (9.64%), geranylacetone (7.92%), epoxy‐β‐ionone (7.71%), β‐linalool (7.35%), methyl salicylate (6.96%), and hotrienol (6.14%), significantly higher than CKs (p < .05). The positive PC1 and PC2 in TM were correlated with benzaldehyde, hotrienol, methyl salicylate, and geranylacetone. The mistletoes could be differentiated from CKs due to the difference in aroma compounds. Clean and fresh, woody and nutty odor with minor floral scent was the characteristics of TM. Analysis of the nutritional components showed that contents of polyphenols and catechins in TM were at trace levels, significantly lower than CKs (p < .05). The total contents of polyphenols, amino acids, carbohydrates, and caffeine in TM were significantly lower from the total soluble solids (p < .05), indicating that there were still lots of compounds undetected in TM. The sensory test showed that the taste and aroma in TM can be accepted, which indicates TM could be developed into alternative tea drinks in the future.