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

作者：Xilu Zhang, Xuesong Lu, Cheng He, Yulian Chen, Yuanliang Wang, Lin Hu, Qing Qing, Mingzhi Zhu, Zhonghua Liu, Yu Xiao · 发表于：Food Research International · 年份：2025 · DOI：10.1016/j.foodres.2025.116279 · 被引用次数：32 · 研究领域：Tea Polyphenols and Effects、Fermentation and Sensory Analysis、Food Quality and Safety Studies