Region-specific aroma profiles of dark tea: Differences in key odorants are driven by solid-state fermentation with three Aspergillus cristatus strains
-ionone, and 6-methyl-5-hepten-2-one in the SCFT; and linalool, 6-methyl-5-hepten-2-one, and 1-octen-3-ol in the HNFT. These results provide a chemical basis for targeted starter selection in fermented tea production.
Authors
- Rui Fang (ORCID: https://orcid.org/0009-0008-1861-2191)
- Zhongqi Zu
- Shanshan Shen
- Haoran Sun
- Yu Wang
- Jia Li
- Xueling Gao (ORCID: https://orcid.org/0000-0003-1066-2932)
- Yaling Cao
- Zhengnan Jiang
- Mengxue Chen
- Qi Chen
- Yu Tang
Institutions
- Anhui Agricultural University (CN)
- Huangshan University (CN)
Publication Details
- Journal
- Food Chemistry X
- Published
- 2026-04-27
- DOI
- https://doi.org/10.1016/j.fochx.2026.103927
- Primary Topic
- Tea Polyphenols and Effects
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Dream Project of Ministry of Science and Technology of the People's Republic of China