Effect of storage time on the volatile compounds and taste quality of Meixian green tea

Longer aging year affect the flavor characteristics and quality of Meixian green tea (MXGT); however, little is known about the quality and chemical characteristics of aged green tea. In the present study, the quality of MXGT stored for varying periods were compared by volatile compounds and sensory evaluation. Based on a random forest model, three volatile compounds (dihydroactinidiolide, methyl salicylate, and jasmon) were significantly related to the storage time, classification, and spectra of MXGT, with correlation coefficient of 0.99, respectively. Meanwhile, we found that the fermenter genus Muribaculaceae was involved in the changes of volatile compounds in MXGT after the 10th year of storage. These results may help promote the use of volatile compounds and microbial to stabilize and improve the quality of MXGT products. [Display omitted] •During storage, the taste and color of Meixian green tea changed.•The volatile compounds in MXGT were characterized by LC–MS.•The microbial community of MXGT was characterized by 16S rDNA analyses.•Ten years was identified as a critical point for chemical changes in MXGT.