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- W4284894967 abstract "This study aimed to optimize the dark tea pile-fermentation conditions through single factor and orthogonal experiments. The optimal conditions consisted of 38 g/100g moisture content of wet green tea, 45 °C of temperature, and 85 g/100g humidity. On this basis, the dynamic changes of flavor components during pile-fermentation were systematically explored by chromatography, mass spectrometry and other methods. During pile-fermentation, changes were observed in the internal ratio of the following various substances, with a decrease in the content of tea polyphenols (especially ester catechins), amino acids, and soluble sugars, as well as the formation of new substances of theaflavin, thearubigin, and theabrownin, thereby affecting the brew color, flavor, and taste of dark tea. After pile-fermentation, a gradual decrease was detected in the floral aroma components, such as phenethyl alcohol, linalool oxides, and linalool, in contrast to a gradual increase in the content of aged fragrance components, including methoxy aromatic compounds like 1,2,3- and 1,2,4-trimethoxybenzene. During pile-fermentation, the important aroma substances such as benzaldehyde, β-ionone, and dihydroactinidiolide showed an uptrend first and then a downtrend. The changes in the ratio of these substances contributed jointly to the aroma quality formation of dark tea." @default.
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- W4284894967 date "2022-08-01" @default.
- W4284894967 modified "2023-09-28" @default.
- W4284894967 title "Pile-fermentation of dark tea: Conditions optimization and quality formation mechanism" @default.
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- W4284894967 doi "https://doi.org/10.1016/j.lwt.2022.113753" @default.
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