Abstract: In order to investigate the flavor quality differences between white tea made by Oolong tea varieties and traditional white tea, eight white teas made by Oolong tea varieties, including Zimeigui, were studied, and traditional white tea made by Fuding Da Hao tea was used as a control, combined with sensory evaluation, biochemical testing and multivariate statistical analysis. The results showed that the appearance and soup color of white tea made by oolong tea varieties were darker than those of traditional white tea, and the sensory perception was poor; however, the taste and aroma were often better than those of traditional white tea. The analysis of biochemical components revealed that the differences in conductivity, pH, soluble sugars, free amino acids, GCG and EGCG were important factors that led to the great differences in taste between traditional white tea and white tea made by oolong tea varieties. Volatile substance detection showed that trans-2-nonenal, cis-3-nonen-1-ol, methyl palmitate, linalool, methyl linoleate, cypress brain, geranyl formate, phenethyl alcohol, nerolidol, methyl salicylate, dibutyl phthalate and phytone were the key differential aroma components affecting the aroma presentation of white tea made by traditional white tea and oolong tea varieties. This study reveals the flavor quality differences between white tea made by oolong tea varieties and traditional white tea, demonstrates the potential of oolong tea varieties to develop floral white tea, and provides a theoretical reference for further diversification of white tea flavor.

Key words: Oolong tea varieties, White tea, Suitability, Volatile material, Quality difference