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Characterizing and decoding the dynamic alterations of volatile organic compounds and non-volatile metabolites of dark tea by solid-state fermentation with Penicillium polonicum based on GC–MS, GC-IMS, HPLC, E-nose and E-tongue

Xilu Zhang, Xuesong Lu, Cheng He, Yulian Chen, Yuanliang Wang, Lin Hu, Qing Qing, Mingzhi Zhu, Zhonghua Liu, Yu Xiao

2025Food Research International29 citationsDOI

Topics & Concepts

ChemistryFermentationSolid-state fermentationChromatographyHigh-performance liquid chromatographyGas chromatography–mass spectrometryOrganic chemistryMass spectrometryTea Polyphenols and EffectsFermentation and Sensory AnalysisFood Quality and Safety Studies
Characterizing and decoding the dynamic alterations of volatile organic compounds and non-volatile metabolites of dark tea by solid-state fermentation with Penicillium polonicum based on GC–MS, GC-IMS, HPLC, E-nose and E-tongue | Litcius