The aroma characteristics of Tieguanyin Oolong tea leaves and tea infusions were studied by solvent-assisted flavor evaporation(SAFE)combined with gas chromatography-mass spectrometry(GC-MS).The results showed that a total of 57 volatile components were detected,54 in tea infusions and 52 in tea leaves.The main differences were the type and content of key volatile components.The extraction process of volatile components of Tieguanyin Oolong tea infusions was optimised by adjusting the water bath temperature and condenser temperature(30-40℃)of SAFE.The results showed that the aroma extraction of Tieguanyin tea infusions had a better performance at the water bath temperature and condenser temperature of 35℃.In addition,the content of key flavor compounds obtained using solvent extraction(SE)was higher than that in combination with solid-phase extraction(SPE)at this temperature,and there was no statistical difference(P＞0.05)in the ratio of key flavor compounds to the total volatile components.
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