This study aimed to systematically investigate the dynamics of microbial community structure and volatile flavor compounds during the long-term storage of Citrus medical L. var. sarcodatylis and to elucidate their interrelationships. Microbial communities in samples stored for 4， 7， 10， and 12 years were analyzed using high-throughput sequencing， while volatile components were identified by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). At the phylum level， all samples were predominantly composed of Firmicutes， Proteobacteria， Bacteroidetes， and Actinobacteria. Analysis of volatile compounds revealed 9 chemical categories encompassing 287 key flavor substances， samples from 2014 were rich in ethers (~35%) and hydrocarbons (~30%)； those from 2017 showed a marked increase in alkenes (~40%)； by 2020， hydrocarbon content declined to ~12%， whereas esters and alcohols increased significantly. In conclusion， although the microbial community remained relatively stable throughout storage， the volatile flavor profile underwent considerable transformation， and these shifts were closely associated with microbial succession. These findings provide insights into the flavor development of Citrus medical L. var. sarcodatylis from a microbial-metabolic perspective and offer a scientific basis for optimizing its production and quality control.

Citrus medical L. var. sarcodatylis  /  microbial community  /  volatile flavor compounds  /  storage  /  change rule