Unveiling key odor-active compounds and bacterial communities in Fu Brick tea from seven Chinese regions: A comprehensive sensomics analysis using GC–MS, GC-O, aroma recombination, omission, and high-throughput sequencing-Reference-Cited by-同舟云学术

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Unveiling key odor-active compounds and bacterial communities in Fu Brick tea from seven Chinese regions: A comprehensive sensomics analysis using GC–MS, GC-O, aroma recombination, omission, and high-throughput sequencing

Published:2024-11 Issue: Volume:196 Page:114978
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Li Yilong,Wang Ruoxian,Xiao Tian,Song Lubin,Xiao Yu,Liu Zhonghua,Wang Kunbo,Huang Jianan,Zhu Mingzhi

Publisher

Elsevier BV

Reference46 articles.

1. Solid-Phase Microextraction (SPME) techniques for quality characterization of food products: A review;Balasubramanian;Food and Bioprocess Technology,2011

2. Molecular basis of mammalian odor discrimination: A status report;Block;Journal of Agricultural and Food Chemistry,2018

3. 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

4. Characterization of β-glucosidase immobilized on chitosan-multiwalled carbon nanotubes (MWCNTS) and their application on tea extracts for aroma enhancement;Çelik;International journal of biological macromolecules,2016

5. Comparison of the Fungal Community, Chemical Composition, Antioxidant Activity, and Taste Characteristics of Fu Brick Tea in Different Regions of China;Chen;Frontiers in Nutrition,2022

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