Effects of solid-state fermentation with Aspergillus cristatus (MK346334) on the dynamics changes in the chemical and flavor profile of dark tea by HS-SPME-GC–MS, HS-GC-IMS and electronic nose-Reference-Cited by-同舟云学术

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Effects of solid-state fermentation with Aspergillus cristatus (MK346334) on the dynamics changes in the chemical and flavor profile of dark tea by HS-SPME-GC–MS, HS-GC-IMS and electronic nose

Published:2024-10 Issue: Volume:455 Page:139864
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhang Di,Huang Yujie,Fan Xia,Zeng Xiaoxiong

Funder

Priority Academic Program Development of Jiangsu Higher Education Institutions

Jiangsu Provincial Key Research and Development Program

Publisher

Elsevier BV

Reference36 articles.

1. A comparative analysis for the volatile compounds of various Chinese dark teas using combinatory metabolomics and fungal solid-state fermentation;Cao;Journal of Food and Drug Analysis,2018

2. Systemic characteristics of biomarkers and differential metabolites of raw and ripened pu-erh teas by chemical methods combined with a UPLC-QQQ-MS-based metabolomic approach;Cao;LWT- Food Science and Technology,2021

3. Influence of Eurotium cristatum and aspergillus Niger individual and collaborative inoculation on volatile profile in liquid-state fermentation of instant dark teas;Chen;Food Chemistry,2021

4. Distinct changes of metabolic profile and sensory quality during Qingzhuan tea processing revealed by LC-MS-based metabolomics;Cheng;Journal of Agricultural and Food Chemistry,2020

5. A comprehensive review on microbiome, aromas and flavors, chemical composition, nutrition and future prospects of Fuzhuan brick tea;Du;Trends in Food Science & Technology,2022

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