{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,29]],"date-time":"2026-10-29T17:39:21Z","timestamp":1793295561482,"version":"4.5.0"},"reference-count":51,"publisher":"MDPI AG","issue":"2","license":[{"start":{"date-parts":[[2026,1,7]],"date-time":"2026-01-07T00:00:00Z","timestamp":1767744000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100004735","name":"Hunan Provincial Natural Science Foundation","doi-asserted-by":"publisher","award":["2024JJ5216"],"award-info":[{"award-number":["2024JJ5216"]}],"id":[{"id":"10.13039\/501100004735","id-type":"DOI","asserted-by":"publisher"}]},{"name":"Research and Development Program in Key Areas of Hunan Province","award":["2023NK2025"],"award-info":[{"award-number":["2023NK2025"]}]},{"DOI":"10.13039\/501100012166","name":"National Key R&amp;D Program of China","doi-asserted-by":"publisher","award":["2022YFD1600804"],"award-info":[{"award-number":["2022YFD1600804"]}],"id":[{"id":"10.13039\/501100012166","id-type":"DOI","asserted-by":"publisher"}]},{"name":"National Tea Industry Technology System Project of China","award":["CARS-19"],"award-info":[{"award-number":["CARS-19"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>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\u2013mass 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\u2014comprising PPO\/POD, pectinase\/cellulase, and protease\u2014cooperatively 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 \u03b2-ionone, were significantly enriched during the later stages. This study revealed a \u201coxidation\u2013hydrolysis\u2013reconstruction\u201d 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.<\/jats:p>","DOI":"10.3390\/foods15020212","type":"journal-article","created":{"date-parts":[[2026,1,7]],"date-time":"2026-01-07T14:02:51Z","timestamp":1767794571000},"page":"212","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["Multidimensional Analysis Reveals the Flavor Quality Formation Mechanism During the Primary Pile Fermentation of Dark Tea"],"prefix":"10.3390","volume":"15","author":[{"given":"Dunchao","family":"Wu","sequence":"first","affiliation":[{"name":"Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, 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Changsha 410128, China"},{"name":"National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shi","family":"Li","sequence":"additional","affiliation":[{"name":"Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China"},{"name":"Yuelushan Laboratory, Changsha 410128, China"},{"name":"National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yong","family":"Lin","sequence":"additional","affiliation":[{"name":"Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China"},{"name":"Yuelushan Laboratory, Changsha 410128, China"},{"name":"National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8002-1236","authenticated-orcid":false,"given":"Hao","family":"Huang","sequence":"additional","affiliation":[{"name":"Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China"},{"name":"Yuelushan Laboratory, Changsha 410128, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0000-4565","authenticated-orcid":false,"given":"Zhonghua","family":"Liu","sequence":"additional","affiliation":[{"name":"Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China"},{"name":"Yuelushan Laboratory, Changsha 410128, China"},{"name":"National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,1,7]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"138367","DOI":"10.1016\/j.foodchem.2024.138367","article-title":"Insight into the chemical compositions of Anhua dark teas derived from identical tea materials: A multi-omics, electronic sensory, and microbial sequencing analysis","volume":"441","author":"Huang","year":"2024","journal-title":"Food Chem."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"142634","DOI":"10.1016\/j.foodchem.2024.142634","article-title":"Non-targeted and targeted detection of hydrophilic compounds in fu brick tea: A study on samples from major Chinese production regions and different processing stages","volume":"471","author":"Li","year":"2025","journal-title":"Food Chem."},{"key":"ref_3","first-page":"24","article-title":"Research progress of 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