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.

ABSTRACT: The mechanism of the quality formation of dark tea is not fully clear, particularly under variable fermentation temperatures. In this study, the tea fermented with Aspergillus niger (AN) at 25 (AN25) and 37 °C (AN37) exhibited the highest quality. Different fermentation temperatures primarily influenced the degradation of fatty acids and the hydrolysis of glycosides in the tea, with 37 °C being the most favorable for the release and accumulation of volatile compounds. Eighteen key volatiles were identified. Among these, benzaldehyde (a 120.9% increase compared to CK), α-ionone (957.8%), linalool (172.2%), and nonanal (22.8%) were present at high levels in AN37, and these compounds served as the main aroma contributors. Inoculation with AN and fermentation temperature primarily influ

SUBMITTER: Niaz R 

PROVIDER: S-EPMC12896519 | biostudies-literature | 2026 Jan

REPOSITORIES: biostudies-literature