Abstract: To investigate the effects of storage duration on the flavor characteristics of Guizhou white tea, this study employed high-performance liquid chromatography, electronic nose detection, and gas chromatography-mass spectrometry (GC-MS) to analyze the major taste compounds and volatile components in Guizhou white tea from different storage years. The results revealed significant differences (P<0.05) in the contents of tea polyphenols, total flavonoids, caffeine, free amino acids, soluble sugars, lactic acid, L-malic acid, and catechin components during the aging process of white tea, whereas differences in water-extractable substances were relatively minor. Electronic nose analysis indicated that the aroma characteristics of Guizhou white tea from different vintages might be related to sulfides, aromatic components, and nitrogen‒oxygen volatile substances. Volatile compound analysis revealed 123 volatile substances across the different vintages of Guizhou white tea, including 17 alcohols, 13 aldehydes, 18 ketones, 23 alkanes, 12 alkenes, 22 esters, and 18 other compounds. Among these, 23 unique volatile compounds were detected in white tea from 2013, whereas only 1~3 unique volatile compounds were identified in tea from 2015, 2016, 2020, and 2022. Notably, white tea produced in 2016 presented the highest total volatile content, while that from 2013 contained the most diverse array of volatile compounds. Relative odor activity value (rOAV) analysis indicated that nonanal (rOAV>20) significantly contributed to the formation of the characteristic aroma of white tea during storage. This study provides a theoretical basis for the scientific storage and quality enhancement of Guizhou white tea.