Analysis of Volatile Profile and Aromatic Characteristics of Raw Pu-erh Tea during Storage Based on GC-MS and Odor Activity Value

Volatile constituents are critical to the flavor of tea, but their changes in raw Pu-erh tea (RAPT) during storage have not been clearly understood. This work aimed investigate volatile composition and at various durations. The profile RAPT was determined using headspace solid-phase microextraction combination gas chromatography–mass spectrometry. A total 130 compounds were identified samples, 64 them shared by all samples. aroma attributes over a period ranging from 0 10 years assessed through odor activity value (OAV), characteristic influence(ACI) value, multivariate statistical analysis. results revealed that exhibited distinct floral fruity after for approximately 3–4 years. notable shift observed storage, indicating significant turning point. Furthermore, likely may signify second According (OAV ≥ 100), eight key identified: linalool, α-terpineol, geraniol, trans-β-ionone, α-ionone, (E,E)-2,4-heptadienal, 1-octanol, octanal. Combining OAV (≥100) ACI (≥1), five compounds, namely (Z)-3-hexen-1-ol, 2,6,10,10-tetramethyl-1-oxaspiro [4.5]dec-6-ene, octanal, as contributors aroma. offer scientific foundation valuable insights understanding storage.