Influences of Fermentation Temperature on Volatile and Non-Volatile Compound Formation in Dark Tea: Mechanistic Insights Using <i>Aspergillus niger</i> as a Model Organism.

Foods · 2026 · PMC12896519 · PMID 41683029

Europe PMC DOI

hedged sentence

—

closest p

—

boldest claim

The sentences

showed a trendno p-value reported

As the fermentation temperature increased, the total content of volatile compounds in the tea showed a trend of first rising and then falling ( Figure 1 B).

also in 53,322 other papers

Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.

Influences of Fermentation Temperature on Volatile and Non-Volatile Compound Formation in Dark Tea: Mechanistic Insights Using &lt;i&gt;Aspergillus niger&lt;/i&gt; as a Model Organism.

The sentences

Influences of Fermentation Temperature on Volatile and Non-Volatile Compound Formation in Dark Tea: Mechanistic Insights Using <i>Aspergillus niger</i> as a Model Organism.