Roasting is extremely important for the production of Tieguanyin oolong tea, as it strongly affects the chemical composition and sensory quality. In order to analyze the effects of baking temperature and baking time on the quality of Tieguanyin, Tieguanyin was baked under different baking conditions, and the physical and chemical indicators were measured. Futhermore, the volatile components in Tieguanyin were detected by the electronic nose and gas chromatography-mass spectrometry (GC-MS). The results showed that with the increase of baking temperature and baking time, the polyphenols, catechins and amino acids showed gradually decreasing trends, and the contents of polyphenols, catechins and amino acids in three tea samples decreased by 4.95%, 6.31%, 7.66%, 3.66%, 4.33%, 5.08% and 1.19%, 1.87%, 2.22%, correspondingly. The ratio of phenol to ammonia showed an upward trend from a stable band, and the phenol ammonia ratio increased by 0.34, 1.55 and 2.17, respectively. Combined with the results of sensory evaluation, the tea leaves roasted for 300 min were judged to be over-baked, because of the sharply reduced taste substances, the sharply increased the ratio of phenol to ammonia, and the reduced odor response. The electronic nose results showed that the volatile substances in the tea leaves were different in different roasting conditions and different roasting stages. The tea leaves with different roasting