Effect of shaking on the improvement of aroma quality and transformation of volatile metabolites in black tea.

Food Chem X · 2023 · PMC10740037 · PMID 38144830

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a decreasing trendno p-value reported

However, for SBT processing, the aromatic hydrocarbons showed a decreasing trend, whereas the others exhibited a pattern of first increasing and then decreasing, and the peaks of most types occurred during the withering process.

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