Effect of Mechanical Damage in Green-Making Process on Aroma of Rougui Tea.

In the process of green-making, the LOX gene showed a trend of first increasing and then decreasing and reached the lowest level at the end of green-making, which was essentially consistent with previous studies [ 39 ].

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In this study, jasmine lactone, jasmone, aliphatic alcohols and esters, which were related to the oxidative degradation of fatty acids [ 32 ], showed an increasing trend throughout the manufacturing process, and this was most obvious during the green-making process.

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