## 4 Conclusions  
In the present study, a method combining HS-SPME with GC-MS was used to profile the volatile compounds in RAPT stored for different years (0-10 years). In total, 130 volatile compounds including alcohols, aldehydes, ketones, alkenes, and esters were identified, and 64 of them were shared by all tea samples. Alcohols, ketones, and alkenes were determined as the top three classes of volatiles in RAPT. It was revealed that storage has a significant effect on the volatile composition of RAPT. A notable transformation was observed after 3-4 years of storage, signifying the first turning point. Then, the volatile profile of RAPT with a storage duration of 10 years (T10) experienced a distinct separation from other samples; the likely dramatic shift after 10 years of storage may signify the second turning point. A total of 43 volatile compounds were selected based on their OAVs and aroma profiles, and most of them contributed to the floral and fruity aromas. These floral and fruity compounds displayed a pattern of initial increase, followed by subsequent decrease throughout the storage period. In contrast, the roasted aroma, especially from 1-ethyl-1H-pyrrole, was found to diminish during the storage period. Linalool, (E,E)-2,4-heptadienal, (Z)-3-hexen-1-ol, 2,6,10,10-tetramethyl-1-oxaspiro [4.5]dec-6-ene, and octanal (OAVs of \(\geq\)100 and ACIs of \(\geq\)1) were identified as the primary contributors to the aroma profile. Ultimately, eight key compounds, namely linalool, \(\alpha\)-terpineol, geraniol, trans-\(\beta\)-ionone, \(\alpha\)-ionone, (E,E)-2,4-heptadienal, 1-octanol, and octanal, were selected based on their association with floral and fruity aromas. The results of our study enhance comprehension regarding the composition of volatile compounds in RAPT over varying storage durations. However, the changes in volatile compounds were limited by the samples and storage environment, and the effects of different storage environments need to be further studied. In addition, enzymes and microorganisms can be analyzed to explore the pathways and mechanisms of conversion between substances during storage. **Supplementary Materials:** The following supporting information can be downloaded at [[https://www.mdpi.com/article/10.3390/foods12193568/sl](https://www.mdpi.com/article/10.3390/foods12193568/sl)]([https://www.mdpi.com/article/10.3390/foods12193568/sl](https://www.mdpi.com/article/10.3390/foods12193568/sl)). Table S1. Volatile compounds identified in RAPT samples from different storage durations. Table S2. Key volatile compounds identified in RAPT samples from different years of storage. Figure S1. Total ion chromatograms (TIC) of aroma compounds in RAPT. Figure S2. Multivariate statistical analysis of volatile compounds and during RAPT storage: (a) loadings plot; (b-g) comparison of the accurate contents of differential compounds screened by loadings plot. Figure S3. Heat map of differential volatile compounds in the samples of RAPT at various storage time points (relative content). References [36; 37; 38; 39] are cited in Supplementary Materials. **Author Contributions:** [PERSON], [PERSON] and [PERSON] conceived the original idea. [PERSON], [PERSON] and [PERSON] carried out the experiment. [PERSON] and [PERSON] performed the data analysis. [PERSON] wrote the manuscript with the support from [PERSON], [PERSON] and [PERSON]. A.S. provided the tea samples. All authors discussed the results and contributed to the final manuscript. All authors have read and agreed to the published version of the manuscript. **Funding:** This research was funded by the Yunnan Major Scientific and Technological Projects, grant number 202202 AG050009. **Data Availability Statement:** The data are unavailable due to privacy or ethical restrictions. **Conflicts of Interest:** Author [PERSON] was employed by the company Yunnan TAETEA Group Co., Ltd.