Huang, Hsuan-HanHsuan-HanHuangLu, Jheng-JheJheng-JheLuHsiao, Meng-ChinMeng-ChinHsiaoChang, Cheng-HuagCheng-HuagChangChien, Ching-HuaChing-HuaChienHuang, Siao-YiSiao-YiHuangKuo, Chih-ChunChih-ChunKuoTsai, Hsien-TsungHsien-TsungTsaiSu, Tsung-ChenTsung-ChenSuChou, Catherine Pei-WernCatherine Pei-WernChouCheng, Kuan-ChenKuan-ChenCheng2025-11-272025-11-272025-1108891575https://www.scopus.com/record/display.uri?eid=2-s2.0-105010221965&origin=resultslisthttps://scholars.lib.ntu.edu.tw/handle/123456789/734221The flavor of tea is a harmonious blend of aroma and taste. The same tea exhibits significantly different flavor profiles after being stored for varying durations. In this study, ten Taiwanese native teas, categorized in terms of fermentation level, were evaluated for changes in their aroma compounds, taste and pH within the 0–36 months of storage period. It has to be noted that extended storage time has cumulative effects concerning stale or impurity odors, thus negatively affecting the sensory profile. Overall, green tea becomes less fresh, oolong tea grows richer and smoother and black tea becomes even more silky with time. From a broader perspective, this study examined the changes in aroma compounds and taste attributes of Taiwanese native teas, with particular emphasis on green, floral, sweet, fruity, and roasted aromas, as well as bitter, sour, and astringent off-flavors during storage. Among the key findings, β-ionone and α-ionone, known for their woody and stale-like odor notes, increased consistently across all tea types during storage. Moreover, honey-like aromas, hotrienol in Oriental Beauty and honey-flavor black tea decreased significantly after three months, indicating early-stage deterioration occurs in these high-value teas.falseAroma compoundsChemical compositionFlavor and tasteTaiwanese native teasTea storage[SDGs]SDG3journal article10.1016/j.jfca.2025.1080052-s2.0-105010221965