Region-specific aroma profiles of dark tea: Differences in key odorants are driven by solid-state fermentation with three <i>Aspergillus cristatus</i> strains.

Food Chem X · 2026 · PMC13141621 · PMID 42093962

Europe PMC DOI

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highly significantp < 0.001actually significant

Notably, the absence of linalool and 6-methyl-5-hepten-2-one showed highly significant differences ( p < 0.001) in all models.

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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.

Region-specific aroma profiles of dark tea: Differences in key odorants are driven by solid-state fermentation with three &lt;i&gt;Aspergillus cristatus&lt;/i&gt; strains.

The sentences

Region-specific aroma profiles of dark tea: Differences in key odorants are driven by solid-state fermentation with three <i>Aspergillus cristatus</i> strains.