## 2 Results
### Effect of Drying Temperature on the Volatile Components of LBT  
When dried in the temperature range of 70 to 110 \({}^{\circ}\)C, the LBT exhibited a sweet and fruity flavor. However, when dried at temperatures between 120 \({}^{\circ}\)C and 130 \({}^{\circ}\)C, the flavor became predominantly sweet. This indicated that the temperature could play a crucial role in the formation and transformation of volatile components in the tea. In order to investigate the aroma characteristics of the LBT under different drying temperatures, the volatile components in the tea samples dried at seven different temperatures were qualitatively and quantitatively analyzed using HS-SPME-GC-MS. According to Table S1, a total of 70 volatile compounds were identified, including 19 alcohols, 6 aldehydes, 5 ketones, 7 esters, 29 hydrocarbons, and 4 others. Notably, substances with relative contents exceeding 5 ug/kg included 3-hexen-1-ol, (Z)-linal oxide (furanoid), (E)-linal oxide (furanoid), (E)-linal oxide (furanoid), linalool, phenylethyl alcohol, \(\alpha\)-terpineol, cis-3,7-dimethyl-2,6-octadien-1-ol, geraniol, (Z)-cital, citral, cis-jasmone, methyl salicate, 2-methyl-1-octene, \(\beta\)-myrcene, \(\alpha\)-phellandrene, 1,3-cyclohexadiene, limonene, cis-\(\beta\)-ocimene, trans-\(\beta\)-ocimene, \(\gamma\)-terpinene, 1.3,4-dimethyl-2,4,6-ocatriene, and neo-allo-ocimene. The 70 common volatile compounds were subjected to principal component analysis (PCA), and, as shown in Figure S2, the samples dried at 70, 90, 100, and 110 \({}^{\circ}\)C were grouped together, while those dried at 120 and 130 \({}^{\circ}\)C formed another group. Notably, the samples dried at 80 \({}^{\circ}\)C exhibited significant differences from the other groups. These findings further supported the conclusion from the sensory evaluation results that the aroma score was higher in low-temperature-dried samples than in high-temperature-dried samples. The volatile components in each sample, as indicated in Table S2, primarily comprised alcohols, hydrocarbons, esters, and aldehydes. With the increase in the drying temperature, the total amounts of alcohols, aldehydes, esters, hydrocarbons, and total volatile substances exhibited an uptrend first and then a downtrend. This suggested that high-temperature drying could cause the volatilization of numerous aroma compounds, particularly those with low boiling points. Notably, among all of the tested samples, the samples dried at 80 \({}^{\circ}\)C exhibited the highest concentration of aroma compounds. Furthermore, the loss of aroma compounds in tea was observed to gradually intensify with the drying temperatures beyond 80 \({}^{\circ}\)C.  
The results of the volatile component OAV of the LBT at different drying temperatures are shown in Table 5. There are 11 OAV > 1 components, including \(\beta\)-myrcene (fruity), cis-\(\beta\)-ocimene (floral), trans-\(\beta\)-ocimene (sweet and herbal), (Z)-linal oxide (furanoid) (woody and floral), (E)-linal oxide (furanoid) (woody and floral), linalool (fruity and floral), nonanal (fruity), methyl salicate (mint-like), geraniol (fruity and floral), \(\alpha\)-cubebene (herbal), and cis-jasmone (floral) [27; 28]. The OAV of these substances was generally higher in low-temperature-dried samples than in high-temperature-dried samples, which may explain the reason for the higher aroma concentration in the low-temperature-dried samples. Among the OAV > 1 components, cis-\(\beta\)-ocimene, linalool, and geraniol, with floral properties, exhibited higher OAVs, suggesting their significant contribution to the aroma formation of the LBT. This may explain the reason for the more pronounced floral and fruity characteristics in low-temperature-dried samples. Conversely, methyl salicate, with a fresh and minty fragrance, exhibited an OAV of less than 1 in samples dried at 120 and 130 \({}^{\circ}\)C, which could account for the relatively simple aroma profile of the LBT dried at a high temperature.