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This paper studied the influence of storage duration on the flavor profile of white tea in detail, with samples produced between 2020 and 2023. Sensory evaluation was performed by quantitative descriptive analysis (QDA), followed by an in-depth aroma components analysis employing an electronic nose (E-nose), headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS), and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The QDA findings revealed a gradual transition in the flavor profile of white tea during storage, shifting from sweet, fruity, and floral to more herbal and stale characteristics. E-nose could well distinguish white tea with different storage times. A total of 55 and 53 volatile compounds were identified by HS-GC-IMS and HS-SPME-GC-MS, respectively. The orthogonal partial least squares-discriminant analysis models, based on HS-GC-IMS (R 2 Y = 0.998, Q 2  = 0.987) and HS-SPME-GC-MS (R 2 Y = 0.984, Q 2  = 0.993), successfully distinguished white tea samples stored for different storage times. Furthermore, 14 and 8 key compounds were screened based on the double variable criterion of one-way analysis of variance (p < 0.05) and variable importance in projection (VIP) >1.2, and their content changes were also compared. It is the gradual decrease of important aroma components such as 2-hexenal, 2-methyl-2-hepten-6-one, linalool, and geraniol, which are positively correlated with sweet, fruity, and floral aromas, and the gradual increase of hexanoic acid, thiophene, propanoic acid, dimethyl disulfide, and borneyl acetate, which are positively correlated with herbal and stale flavor, that leads to the changes in flavor and aroma of white tea during storage. The results of the study provided a reference for elucidating the aroma characteristics of white tea at different storage times as well as a theoretical basis for the quality control of white tea., (© 2024 Institute of Food Technologists.)

High levels of manganese (Mn) and other heavy metals from electrolytic manganese residue (EMR) stockpiled would be released into the environment under natural conditions. A batch-leaching test was carried out to investigate the release characteristics of heavy metals from EMR with different storage times under simulated environmental conditions such as acid rain with different pH (3.0, 4.5, 5.6, and 7.0) at contact times of 1, 2, 4, 6, and 12 h; liquid to solid ratio (L/S) (5:1, 10:1, 20:1, and 30:1); and temperature (15, 25, 35, and 45 °C). The results showed that low pH (3.0 and 4.5) and high temperature (35 and 45 °C) could significantly promote heavy metal leaching from EMRs and increasing the L/S ratio above 20:1 mL/g significantly decreased heavy metal leachate concentrations due to dilution effect. Cr, Mn, and Pb concentrations in leachate increased almost continuously throughout the leaching process, while Zn decreased slightly at the 12th hour. Meanwhile, heavy metal concentrations in EMR1 (fresh EMR) were higher than in EMR2 (out stockpiled for more than 3 months). The concentrations of Mn, Pb, and Zn in leachates from EMRs at pH 3.0 and 4.5 leaching far exceeded the allowable maximum discharge concentrations for pollutants of the integrated wastewater discharge standard in China (GB8978-1996) by 57.5-59.0, 1.3-4.3, and 1.1-1.8 and 53.5-56.0, 3.04-7.25, and 1.0-1.91 times, respectively. Additionally, the Mn concentrations from both EMR leachates at pH 7.0 were above the national safe emission threshold. The morphological structure of EMRs changed after leaching, and XRD analysis showed the disappearance of MnO 2 , SiO 2 , FeS 2 , and CaSO 4 . The XPS revealed that Cr, Mn, Pb, and Zn existed as Cr 3+ , MnO, PbSO 4 , and ZnSiO 3 , respectively, after leaching. The study concluded that Mn, Pb, and Zn from EMRS leached by acid rain might pose a high potential environmental risk. Therefore, developing appropriate disposal techniques for EMR is necessary to prevent heavy metal pollution., (© 2023. The Author(s), under exclusive licence to Springer Nature Switzerland AG.)