Among the 12 characteristic aroma compounds of PFT, tridecane, α-terpineol, and hexadecanoic acid methyl ester showed a decreasing trend during fermentation, while methyl palmitate, isophytol, and benzeneacetaldehyde, known for their hyacinth, herb, and green aromas, exhibited a gradual increase.
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Reshaped local microbiology metabolism by raw tea according to pile fermentation in the dark tea.
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