Abstract:

This research was undertaken to study the effects of different baking temperatures and times on the sensory
evaluation and volatile aroma compounds of Tieguanyin oolong tea. Commercially available delicate fragrance-type
Tieguanyin was chosen as test material. The results showed that baking procedure 6, namely baking at 100 ℃ for 90 min,
followed sequentially by at 120 ℃ for 60 min, at 80 ℃ for 8.5 h and at 140 ℃ for 30 min, was the best. The quality of baked
tea samples was equal to or higher than that of the original tea samples. Nerolidol, indole, α-farnesene, phenylacetaldehyde,
linalool, phenylacetonitrile, phenylethyl alcohol, jasmine lactone and cis-jasmone were identified as the main volatiles of
Tieguanyin oolong tea. Nerolidol, hotrienol, indole, α-farnesene, (Z)-3,7-dimethyl-1,3,6-octatriene, phenylacetonitrile,
jasmine lactone, phenylacetaldehyde, phenylethyl alcohol, cis-jasmone, 3-furfural, linalool and benzaldehyde were the main
volatiles of baked Tieguanyin oolong tea. Pyran and furans were related to the high-fired and honey-sweet aroma of baked
tea. Nerolidol and hotrienol were associated with the aroma quality of Tieguanyin and could provide useful guidance for
selecting baking temperature and time.

Key words: baking, Tieguanyin oolong tea, aroma compounds, gas chromatography-mass spectrometry (GC-MS)