###### Abstract  
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 to investigate the volatile composition and their changes at various storage durations. The volatile profile of RAPT was determined using headspace solid-phase microextraction in combination gas chromatography-mass spectrometry. A total of 130 volatile compounds were identified in RAPT samples, and 64 of them were shared by all samples. The aroma attributes of RAPT over a storage period ranging from 0 to 10 years were assessed through the combination of odor activity value (OAV), aroma characteristic influence(ACI) value, and multivariate statistical analysis. The results revealed that RAPT exhibited a distinct floral and fruity aroma profile after storage for approximately 3-4 years. A notable shift in aroma was observed after 3-4 years of storage, indicating a significant turning point. Furthermore, the likely notable shift after 10 years of storage may signify the second turning point. According to the odor activity value (OAV \(\geq\) 100), eight key volatile compounds were identified: linalool, \(\alpha\)-terpineol, gerainol, trans-\(\beta\)-ionone, \(\alpha\)-ionone, (E,E)-2,4-heptolational, 1-octanol, and octanal. Combining OAV (\(\geq\)100) and ACI (\(\geq\)1), five compounds, namely linalool, (E,E)-2,4-heptolational, (Z)-3-hexenen-1-ol, 2,6,10,10-tetramethyl-l-oxaspiro [4.5]dec-6-ene, and octanal, were identified as significant contributors to the aroma. The results offer a scientific foundation and valuable insights for understanding the volatile composition of RAPT and their changes during storage. raw Pu-erh tea; storage; volatile compounds; HS-SPME-GC-MS; aroma characteristic 2023123568. [[https://doi.org/10.3390/foods12193568](https://doi.org/10.3390/foods12193568)]([https://doi.org/10.3390/foods12193568](https://doi.org/10.3390/foods12193568))  
1  
Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; [EMAIL_ADDRESS] (J.G. ); [EMAIL_ADDRESS] (Z.Y. ); 1 [EMAIL_ADDRESS] (M.L. ); [EMAIL_ADDRESS] (M.G. ); [EMAIL_ADDRESS] (Y.H. ); 1 mhy18613.com (S.L.y. ); [EMAIL_ADDRESS] (L.Y)  
2  
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 to investigate the volatile composition and their changes at various storage durations. The volatile profile of RAPT was determined using headspace solid-phase microextraction in combination gas chromatography-mass spectrometry. A total of 130 volatile compounds were identified in RAPT samples, and 64 of them were shared by all samples. The aroma attributes of RAPT over a storage period ranging from 0 to 10 years were assessed through the combination of odor activity value (OAV), aroma characteristic influence(ACI) value, and multivariate statistical analysis. The results revealed that RAPT exhibited a distinct floral and fruity aroma profile after storage for approximately 3-4 years. A notable shift in aroma was observed after 3-4 years of storage, indicating a significant turning point. Furthermore, the likely notable shift after 10 years of storage may signify the second turning point. According to the odor activity value (OAV \(\geq\) 100), eight key volatile compounds were identified: linalool, \(\alpha\)-terpineol, gerainol, trans-\(\beta\)-ionone, \(\alpha\)-ionone, (E,E)-2,4-heptolational, 1-octanol, and octanal. Combining OAV (\(\geq\)100) and ACI (\(\geq\)1), five compounds, namely linalool, (E,E)-2,4-heptolational, (Z)-3-hexenen-1-ol, 2,6,10,10-tetramethyl-l-oxaspiro [4.5]dec-6-ene, and octanal, were identified as significant contributors to the aroma. The results offer a scientific foundation and valuable insights for understanding the volatile composition of RAPT and their changes during storage.