Experimental analysis reveals microbial community shifts driving metabolite transformation in ripe Pu-erh tea, indicating mechanisms of flavor and aroma evolution during long-term aging.
as dominant genera, playing key roles in metabolite decomposition and synthesis, which influenced the flavor and aroma characteristics of aged RPTs. These findings provide insights into flavor development and quality evolution during long-term storage.
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Li et al. (2025) studied this question.
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