Correlation analysis between key volatile compounds and core functional bacterial community during Sichuan black tea processing

Correlation analysis between key volatile compounds and core functional bacterial community during Sichuan black tea processing

Microorganisms participate in the transformation of non-volatile compounds during black tea processing, while their effects on aroma remains unclear. In the present study, 132 KVCs (key volatile compounds) were identified in Sichuan black tea (SBT), of which, linalool and p-cymene were responsible f...

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Bibliographic Details
Main Authors: Si-yu Liao, Shuang Yang, Bi-lin Li, Xue Xia, Wen-bao Jia, Yi-qiao Zhao, Ling Lin, Jin-lin Bian, Tunyaluk Bouphun, Wei Xu
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Food Chemistry: X
Subjects:
Black tea processing
Key volatile compounds
Core functional bacteria
Correlation relationship
Function prediction
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524008575
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http://www.sciencedirect.com/science/article/pii/S2590157524008575

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