Over-fired drying, a crucial process in the production of Lu’an Guapian (LAGP) tea, greatly enriches the tea’s aroma. In this study, the aroma compounds of LAGP tea processed through pulley charcoal drying (PCD), roller drying (RD), roller-conveyor drying (RCD), and hot air drying (HD) were analyzed using gas chromatography–mass spectrometry. A subsequent analysis of aroma extraction dilution analysis and odor activity values revealed that (E)-β-ionone, dimethyl sulfide, (E,E)-2,4-heptadienal, geraniol, linalool, benzeneacetaldehyde, coumarin, 2-ethyl-3,5-dimethyl-pyrazine, indole, hexanal, (Z)-jasmone, and (Z)-3-hexen-1-ol were the key contributors to the samples’ aroma variation. Moreover, a quantitative descriptive analysis and aroma recombination and omission experiments analysis revealed that (E)-β-ionone is the most critical contributor to the formation of floral aroma in tea processed using PCD, whereas (E,E)-2,4-heptadienal is responsible for the more pronounced fresh aroma in tea processed using HD. In addition, 2-ethyl-3,5-dimethyl-pyrazine contributes to the formation of a roasted aroma in tea processed using RD and RCD. The study results provide a theoretical basis for choosing the processing method, especially for drying, to obtain high-quality LAGP tea.

过烧干燥是六安瓜片茶生产中的关键工序，极大地丰富了茶叶的香气。在本研究中，采用气相色谱-质谱法分析了经过滑轮炭干燥（PCD）、滚筒干燥（RD）、滚筒传送干燥（RCD）和热风干燥（HD）加工的LAGP茶的香气成分。随后对香气提取稀释分析和气味活性值的分析表明，( E )-β-紫罗兰酮、二甲基硫醚、( E,E )-2,4-庚二烯醛、香叶醇、芳樟醇、苯乙醛、香豆素、2-乙基-3 ,5-二甲基吡嗪、吲哚、己醛、( Z )-茉莉酮和( Z )-3-己烯-1-醇是样品香气变化的关键因素。此外，定量描述分析以及香气重组和遗漏实验分析表明，( E ) -β-紫罗兰酮是PCD加工茶花香形成的最关键贡献者，而( E,E )-2,4-庚二烯醛使使用 HD 加工的茶具有更明显的新鲜香气。此外，2-乙基-3,5-二甲基吡嗪有助于在使用RD和RCD加工的茶中形成烘焙香气。研究结果为选择加工方法尤其是干燥方法以获得优质LAGP茶提供了理论依据。