Flavor changes of Yunnan large-leaf cultivar white tea during different aging periods.

However, as the storage duration increases, the total aroma of white tea showed a decreasing trend; especially volatile compounds of alcohols (e.g., geraniol, linalool, phenylethanol, and nerolidol) were important sources of aroma ( Wang, Wang, et al., 2022 ); whereas the decrease in their content leaded to a reduction in the fresh aroma of white tea, and a significant improvement in sweetness and herbal aroma ( Qi et al., 2018 ).

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In addition, soluble sugars, recognized as the primary substances responsible for sweetness, demonstrated an increasing trend as a result of protein hydrolysis, polyphenol oxidation, and the activation of α -glucosidase and amylase ( Zhou et al., 2022 ).

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