Wuyi　Rock　Tea　(WRT)　undergoes　complex　chemical　transformations　during　roasting　that　significantly　influence　its　aroma.　This　study　explores　the　mechanisms　involved　in　the　formation　of　key　aroma　compounds,　specifically　alkylpyrazines　and　furans.　Using　HS-SPME-GC-O-MS　and　aroma　dilution　analysis,　we　identified　15　odor-active　compounds,　including　three　alkylpyrazines　(2,6-diethyl-pyrazine,　2-ethyl-3,5-dimethyl-pyrazine,　and　2-methyl3,5-diethyl-pyrazine)　and　two　furans　(furfural　and　5-methyl-2-furancarboxaldehyde),　with　odor-active　values　exceeding　1.　An　＂in-leaf＂　labeling　approach　utilizing　isotopically　labeled　alanine　([15N]-Ala)　and　glucose　([U-13C6]-Glc)　was　employed　to　explore　the　contributions　of　tea　leaf　matrix　and　soluble　compounds.　Results　indicated　that　the　incorporation　of　two　nitrogen　atoms　from　alanine　was　the　predominant　pathway　for　alkylpyrazine　formation,　while　five　or　six　carbon　atoms　from　glucose　were　primarily　responsible　for　furan　formation.　Additionally,　the　insoluble　tea　leaf　matrix　contributed　13　%　to　32　%　of　alkylpyrazines　and　12　%　to　25　%　of　furans.　These　findings　enhance　our　understanding　of　the　Maillard　reaction＇s　role　in　WRT＇s　flavor　development.