Correlation analysis between key volatile compounds and core functional bacterial community during Sichuan black tea processing
Year: 2024
Type: article
Abstract: core functional bacteria contributing to SBT aroma formation, act mainly by secreting enzymes related to amino acid conversion and glycoside hydrolysis. These enzymes include kynureninase, L-cysteate sulfo-lyase, homoserine dehydrogenase, serine/threonine protein phosphatase 1, and aminotransferase. Overall, these findings provide a deep insight into the potential mechanism of aroma formation under bacterial influence during SBT processing.
Source: Food Chemistry X
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
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $2,350
OpenAlex ID: W4404059866