Analysis of volatile aroma compounds in baking Tieguanyin Oolong tea by head space-solid phase micro-extraction coupled with gas chromatography-mass spectrometry

In order to study the influence of different baking temperature and time for the sensory evaluations and volatile aroma compounds of Tieguanyin,the commercially available Qinxiang Tieguanyin was choosed for baking test materials. The results showed that the quality of baking tea samples were higher than the original tea samples.No. c tea sample was the best baking scheme. Nerolidol,Indole,α-Farnesene,Hotrienol,trans-β-Ocimene,Geranyl phenylacetate, Jasmine lactone, Phenylacetonitrile, D- Limonene, Phenylacetaldehyde were the main volatiles of Qinxiang Tieguanyin Oolong tea. The relative content of floral/fruity compounds reduced. The pyran,pyrazine and furans with high-fired and honey-sweet sensory quality such as Pyrazine,2-ethyl-3,5-dimethyl-,Methyl pyrrol-2-yl ketone,1H-Pyrrole,1-ethyl-and Furan,2-pentyl were higher than original tea samples.