Metabolomics and transcriptomics reveal the quality formation mechanism during the processing of black tea.

2h , linalool oxide primeveroside (C1), theanine (C2), and glutathione (C3) exhibited highly significant negative correlations ( P < 0.01) with 10 key volatiles and a highly significant positive correlation ( P < 0.01) with β -myrcene.

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2g , these key volatiles showed an increasing trend as processing progressed, with most of them sharply increasing during the fermentation stage, suggesting that fermentation significantly promotes fatty acid degradation and terpenoid synthesis.

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