## 3 Results
### Changes in Different Volatile Compounds in Three Chimonanthus Teas During Storage After Scenting  
A total of eight types of volatile compounds were identified in the tea samples and tea samples stored at different times after setting, and their corresponding content percentages are illustrated in Figure 6A-C. A comparison of the content percentage of different volatile substances within the three tea dhools prior to scenting revealed that nitrogen heterocyclic compounds constituted the most significant proportion in the LLYT-Chimonanthus tea, at approximately 52%. This particular composition contributes to the rice crust and roasted flavor of LLYT-Chimonanthus tea, playing a crucial role in shaping its aroma quality (Table S5, Figure 6D). In contrast, alcohol compounds were the predominant volatile type in DHJZ-Chimonanthus tea (approximately 72%)and HSMF-Chimonanthus tea (approximately 45%), serving as essential contributors to their respective floral/sweet aromas (Table S5, Figures S8 and S9). Figure 6: Changes in different volatile compounds in Chimonanthus flowers-scented LLYT, DHJZ and HSMF during storage. **(A)** Changes in content percentage of eight volatile compounds in scented LLYT during storage. **(B)** Changes in content percentage of eight volatile compounds in scented DHJZ during storage. **(C)** Changes in content percentage of eight volatile compounds in scented HSMF during storage. **(D)** LLYT dhool vs. scented LLYT flavor sankey diagram. The index of flavor sankey diagram is as follows: the bars on the left represent volatile substances that contribute to the flavor; the right represents the flavor characteristics; the middle bar represents the categories of aroma volatiles in tea and scented tea; the width of a line indicates the content percentage of the corresponding volatile substance. Abbreviations: T stands for tea without scenting; TF stands for scented tea; 0, 14, 28, 42, and 56 represent the number of days of storage, NCs, Nitrogen compounds, OHC, Oxygen heterocyclic. Interestingly, the aromatic volatiles from Chimonanthus flowers were absorbed by the tea dhools, significantly altering the aromatic composition of the tea dhools. This transformation was primarily attributed to the increase in ester compounds, which enriched a greater floral and fruity flavor to the three varieties of tea dhool (Figure 6D, Figures S8 and S9). After scenting, the content percentage of esters in LLYT, DHJZ, and HSMF increased from 7% to 60%, from 10% to 57%, and from 5% to 56%, respectively (Figure 6A-C). Phenylmethyl acetate and methyl salicate, present in the Chimonanthus flowers, were the primary volatiles responsible for the significant increases in ester compounds in Chimonanthus teas after scenting. These two compounds were also the most prevalent in the total volatiles of the Chimonanthus flowers, accounting for approximately 26% and 9%, respectively (Table S1). However, the aroma composition of Chimonanthus teas underwent substantial changes during subsequent storage. In the LLYT-, DHJZ-, and HSMF-Chimonanthus teas after scenting and during storage, the content percentage of ester compounds decreased continuously during storage, reduced by approximately 56-fold, 11-fold, and 30-fold, respectively. This result indicates that the abundant trichomes covering the DHJZ dhool surfaces facilitated not only adsorption, but also constrained these adsorbed ester aroma compounds in Chimonanthus teas, whereas the loose and large porosity in the dhool surfaces of LLYT favored a rapid adsorption of ester aroma components, albeit with a diminished retention capacity during Chimonanthus tea storage. The smaller pore structure on the surface of HSMF exhibits adsorption and retention advantages for ester aromas, but the overall effects lie between those of LLYT- and DHJZ-Chimonanthus teas. Unlike ester volatiles, the content percentage of alcohol compounds in LLYT-, DHJZ- and HSMF-Chimonanthus teas increased by approximately 3.2-fold, 2.7-fold, and 2.6-fold, respectively, during storage.