Temperature accelerated storage experiment was employed to simulate the aroma deterioration process of white tea beverage during shelf life in this study, quantitative descriptive analysis combined with gas chromatography-ion mobility spectroscopy (GC-IMS) and gas chromatography-mass spectrometry (GC-MS) was used to analyze the dynamic changes of aroma sensory and volatile compounds of white tea beverage during storage.The quantitative descriptive analysis results showed that during high-temperature storage, the floral, fragrant, and sweet properties of white tea beverages were weakened, while the medicinal, sour, musty, and watery properties were gradually increased.The results of GC-MS analysis showed that the content of alcohol compounds first increased briefly and then decreased significantly, aldehyde compounds decreased first, then increased, and then decreased again, and ketone compounds increased significantly and then fluctuated.The changes in compounds such as linalool, benzaldehyde, geraniol, and β-ionone, which had a relatively high content, were more pronounced.The compounds detected by GC-IMS were mainly aldehydes, and their content gradually decreased during storage, and the contents of ketones gradually increased, which was consistent with the results of GC-MS analysis.The overall trend of the GC-IMS analysis results showed a gradual decrease in compounds with pleasant aroma attributes and an increase in compounds with unpleasant aroma attributes.
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