Quantitative descriptive analysis, non-targeted metabolomics and molecular docking reveal the dynamic aging and taste formation mechanism in raw Pu-erh tea during the storage.

Food Chem X · 2025 · PMC11833447 · PMID 39968040

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closest p · 0.2× alpha

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highly significantP < 0.01actually significant

One-way ANOVA (Table S4) showed highly significant ( P < 0.01) differences in umami, sourness, bitterness, astringency, and kokumi strength across the three groups.

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