Abstract: In order to investigate the differences in flavor quality between white tea made from Oolong tea cultivars and traditional white tea, white teas made from eight Oolong tea cultivars such as Zimeigui and Fuding Dahao white tea as a control were analyzed by sensory evaluation, biochemical assays and multivariate statistical analysis. The results showed that the appearance and infusion color of Oolong white tea were darker, while the taste and aroma were better than those of traditional white tea. The biochemical analysis revealed that the differences in conductivity, pH, and the contents of soluble sugars, free amino acids, gallocatechin gallate (GCG) and epigallocatechin gallate (EGCG) were important factors causing the differences in taste between traditional white tea and white tea made from Oolong tea cultivars. Volatile composition analysis showed that trans-2-nonenal, cis-3-nonen-1-ol, methyl palmitate, linalool, methyl linoleate, cedrol, geranyl formate, phenethyl alcohol, nerolidol, methyl salicylate, dibutyl phthalate and phytone were the key differential aroma components contributing to the difference in aroma between Oolong and traditional white tea. Findings from this study will provide a theoretical reference for flavor diversification of white tea.

Key words: Oolong tea cultivars; white tea; suitability; volatile compounds; quality differences