Abstract: The aroma is a key factor for the sensory quality of tea( Camellia sinensis( L.) O. Kuntze),the key active components of“floral-odor”and “sweet-odor”Black Tea were analyzed and identificated by this study. High performance liquid chromatography and other ways were used to analyzing and comparing the physical and chemical components of two odor-type Black Tea,the content of theaflavins in the floral-odor black tea and the sweet-odor black tea were 0.367% ± 0.021%,0.274 ± 0.019%,respectively.Headspace solid phase microextraction coupled with gas chromatography-mass spectrometry and olfactory detector port( HS-SPME / GC-O-MS) was used to analyzing the aroma-active compounds.A total of 44 volatile components were identified in the two odortype black teas,and 19 of them were further determined as aroma-active components. 6 components got very strong sniffer such as linalool( floral),benzaldehyde( herbal),( Z)-linalool oxide( furanoid)( potato-like odor),( E,E)- 2,4- heptadienal( bugs-like odor),and were the main aroma-active components of Black Tea.Furthermore,7 kinds of compounds were probably the key chemicals contributing to the different perceived aroma of the two odor-type Black Tea,such as methyl salicylate( herbal),nerol( floral),benzaldehyde. This study revealed the aromatic factor and physical and chemical composition difference of the two characteristic odor-type Black Tea,and could considerably offer references for relevant tea aroma studies.