Investigation of the effect of storage duration on aroma transformation in Shoumei white tea

The aging process reshapes the aromatic profile of white tea, yet the associated volatile transformation pathways remain poorly understood. In this study, Shoumei white tea samples sourced from distinct production years (2001, 2006, 2010, 2014, and 2017) were stored and collected annually from 2018 to 2022. A decrease in grassy and floral notes and an increase in woody and stale scents were observed in aroma profile during storage. In total, 125 volatile compounds were identified by gas chromatography–mass spectrometry. Dihydroactinidiolide (woody), cedrol (woody), and 1,2,3-trimethoxybenzene (musty) were identified as key volatile compounds responsible for the characteristic aroma of aged Shoumei by gas chromatography–olfactometry and odor activity value measurement. Aroma precursors and microbial community structure analyses suggested that the degradation of carotenoids and the microbial transformation of farnesyl diphosphate and gallic acid may contribute to the aroma evolution of Shoumei white tea during storage.