ArticleFoods (Basel, Switzerland)2026
Multidimensional Analysis Reveals the Flavor Quality Formation Mechanism During the Primary Pile Fermentation of Dark Tea.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
3 citing papers in PubMed.
- Pile-fermentation and golden-flower fermentation reshape tea polysaccharides in Tibetan dark tea: structural characteristics and lipid-modulating effects inFood chemistry: X · 2026Article
- Unraveling the Diversity of Characteristic Aroma Components in Huangjin Green Tea Across Different Flavor Categories.Foods (Basel, Switzerland) · 2026Article
- Identification and Comparison of Aroma-Active Compounds in Different Chinese Dark Teas.Molecules (Basel, Switzerland) · 2026Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
12 authors.
Funding
Abstract
Pile fermentation is a crucial process for developing the characteristic mellow taste and aged aroma of dark tea, yet the internal quality transformation mechanism of this process is still unclear. This study employed a high-sensitivity analytical platform based on gas chromatography-mass spectrometry (GC-MS) to systematically investigate the dynamic interplay between key chemical components, enzyme activities, and volatile compounds during the pile fermentation of primary dark tea. Our findings revealed a significant decrease in ester-type catechins, crude protein, and protopectin, alongside a notable accumulation of non-ester-type catechins, gallic acid, and soluble components. The multi-enzyme system-comprising PPO/POD, pectinase/cellulase, and protease-cooperatively drove the oxidation of phenols, cell wall degradation, and the release of aromatic precursors. This was complemented by GC-MS analysis, which identified and quantified 103 volatile compounds across nine chemical classes. The total content of volatile compounds increased significantly, with alcohols, esters, and aldehydes/ketones being the dominant groups. Floral and fruity compounds such as linalool and geraniol accumulated continuously, while esters exhibited an initial increase followed by a decrease. Notably, carotenoid degradation products, including β-ionone, were significantly enriched during the later stages. This study revealed a "oxidation-hydrolysis-reconstruction" metabolic mechanism co-driven by microbial activity and a multi-enzyme system, providing a theoretical foundation for the precise regulation of pile fermentation and targeted quality improvement of primary dark tea.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.