## 4 Discussion and Conclusions
Overall, our findings indicate that esters and alcohols, which constitute the primary aroma types of Chimonanthus flowers, are two principal categories of volatiles that are significantly absorbed by tea dhool and contribute to the aromatic composition of Chimonanthus tea. Unlike the ester volatiles, which appear challenging to retain in Chimonanthus teas following adsorption and prolonged storage, alcohol compounds enhance the aroma quality of tea dhool for an extended period post-adsorption. By comprehensively comparing volatile molecules in Chimonanthus flowers and different tea dhools before, during, and after Chimonanthus flower scenting process, as well as 56-day storage of Chimonanthus teas, we not only revealed that floral aroma molecules were differentially absorbed by three tea dhools, and characterized the typical aroma components in Chimonanthus flowers and Chimonanthus teas, we also traced the dynamic changes in volatile components during the scenting process and aroma retention in Chimonanthus teas during storage. Furthermore, this study explored the effects of different surface structures/properties of tea dhools, such as pores, roughness or smoothness, as displayed with scanning electron microscopy, on the adsorption and adhesion capacity for -floral volatile molecules. The aroma-retention ability of Chimonanthus teas to constrain the loss of aroma molecules during storage is also closely related to physical and chemical properties of tea dhool surfaces. Particularly to LLYT, according to our results about the surface structure-aroma adsorption/retention efficiency relationship, this study provides practical methods to improve aroma quality and health function of LLYT via efficient scenting with Chimonanthus flowers. Furthermore, to improve adsorption capacity and aroma retention/adhesion ability of LLYT-Chimonanthus tea processing, changing LLYT's surface structures, by improving LLYT shaping process to form smaller pores, higher porosity density, and tighter textures, which could enhance floral aroma adsorption, and aroma retention/adhesion to reduce the loss of volatiles during Chimonanthus tea storage. In conclusion, we created different types of Chimonanthus tea by scenting three varieties of tea dhools with freshly blooming Chimonanthus flowers. The scenting of tea dhools with Chimonanthus flowers notably enhanced the aroma spectrum, sensory qualities, and longevity of Chimonanthus teas, and likely intensified their potential health benefits. The study augments several critical aromatic components in Chimonanthus teas in comparison to their corresponding non-scented tea dhools, paving a road toward the improvement of LLYT aroma and health benefits and consumption popularity. The following supporting information can be downloaded at: [[https://www.mdpi.com/article/10.3390/foods14101696/s1](https://www.mdpi.com/article/10.3390/foods14101696/s1)]([https://www.mdpi.com/article/10.3390/foods14101696/s1](https://www.mdpi.com/article/10.3390/foods14101696/s1)), Figure S1. Radar chart of different volatile compounds in three tea dhools after scenting; Figure S2. OPLS-DA, permutation test and HCA of three tea dhools before and after scenting; Figure S3. Venn diagram of three kinds of scented tea; Figure S4. Changes of 7 volatile substances added after scenting during storage; Figure S5. Changes in content percentage of volatile compounds during storage after scenting of LLYT; Figure S6. Changes in content percentage of all volatile compounds during storage after scenting of DHJZ; Figure S7. Changes in content percentage of all volatile compounds during storage after scenting of HSMF; Figure S8. DHJZ blood vs. scented DHJZ flavor sankey diagram; Figure S9. HSMF dhool vs. scented HSMF flavor sankey diagram; Table S1. Identification of aroma of _Chimonanthus pracocr_ flower; Table S2. Identification of aroma of Large-leaf Yellow Tea (LLYT); Table S3. Identification of aroma of Dianhong jinzhen Tea (DHJZ); Table S4. Identification of aroma of Huangshan Maofeng Tea (HSMF); Table S5.