###### Abstract
28 August 2023128 August 2023128 September 202322 September 20232 September 20232 September 20232 September 20232 September 20232 September 20232 September 20232 September 20232 September 20232 September 20232 September 20232 September 2023232 September 2023232 September 2023232 September 2023232 September 2023232 September 2023232 September 2023232 September 2023232 September 202323232 September 202323232 September 2023232323 An abundant and distinct aroma plays a crucial role in determining the quality of tea, and the different aroma compounds contribute to the various sensory characteristics of the tea [6]. In a previous study, over 200 volatile compounds were identified in RAPT, with a predominant presence of alcohols, ketones, aldehydes, and methoxy compounds [7]. Methoxyphenic compounds (stale/musty aroma notes) and ketones (woody or floral aroma notes) play a vital role in the special flavor of ripened Pu-enh tea. In RAPT, the floral aroma (38.62%) and fruity aroma (16.55%) were the major aroma categories [8]. Moreover, the amounts of alcohols contribute to the floral-like of tea, such as geraniol. The majority of aldehydes reported in tea are known to contribute to the citrus-like and green flavor of tea infusion. Also, some of them are responsible for bitter-almond-like, honey-like, and even fatty odor notes. Ketones constitute the second largest group of odorants that have been reported in tea to date, contributing to flowery, fruity, and woody aroma notes [9]. In summary, RAPT contains a diverse range of aroma compounds, and the composition of these compounds impacts the flavor profile of tea. Generally, the aroma composition of tea is affected by various factors. Previous studies have investigated the impact of manufacturing process, such as de-enzyming and withering, on the aroma composition of tea. [PERSON] et al. [10] reported that the de-enzyming and autoclaving-compressing treatments significantly changed the volatile composition of RAPT. Storage is also a crucial factor in the change in and formation of tea aroma. [PERSON] et al. [11] found that aged white tea developed a sweet fragrance with herbal aroma, while the fresh white tea displays a fresh, delicate fragrance with mild green aroma. Additionally, the aroma of black tea undergoes significant changes during storage. [PERSON] and co-workers reported that after five years of storage, methoxy benzene volatiles became the storage markers of Keemun congrou black tea, contributing to a stale odor [12]. Then, a study revealed the aroma changes during storage of An tea (AT); the results showed that, as the storage time increased, the tea exhibited an increase in stale and woody aromas, for example, 4-ethyl-1,2-dimethoxybenzene (0-2.26 \(\upmu\)g/L) and 1,2,3-trimethoxy-5-methylbenzene (0-14.81 \(\upmu\)g/L) [13]. This suggests that storage has a significant impact on the volatile composition and the formation of tea aroma. Nevertheless, it should be noted that there currently are no comprehensive investigations evaluating and comparing the flavor attributes of RAPT during storage, particularly with regard to key aroma compounds and the change in aroma. In recent years, many fields have benefitted from the advancements in instrumental technology, including the rapid development of food flavor analysis techniques. One such technique involves the combination of gas chromatography (GC) with mass spectrometry (MS), known as GC-MS, which has been widely used for odor analysis and quality classification in food, especially in relation to tea [14; 15; 16; 17]. Sample extraction is a crucial step in the analysis of volatile components using GC-MS, with headspace solid phase microextraction (HS-SPME) being one of the prevailing methods employed for this purpose. Nowadays, HS-SPME combined with GC-MS (HS-SPME-GC-MS) has been widely used for the determination of volatile compounds in various food products due to its high sensitivity and good reproducibility [18; 19; 20].