{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"submitter":["Yang YR"],"funding":["Natural Science Foundation of Chongqing","Chongqing University of Chinese Medicine \"San Qi Ming Shi\" Competency Enhancement Plan Project"],"pagination":["324"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC12840180"],"repository":["biostudies-literature"],"omics_type":["Unknown"],"volume":["15(2)"],"pubmed_abstract":["Hawk tea (<i>Litsea coreana</i> Levl. var. <i>lanuginosa</i>), a naturally caffeine-free herbal beverage widely consumed in Southwest China, is characterized by a pronounced camphoraceous note that often deters first-time consumers. In this study, hawk tea leaves were subjected to solid-state fermentation with four microbial strains-<i>Monascus purpureus</i>, <i>Aspergillus cristatus</i>, <i>Bacillus subtilis</i>, and <i>Blastobotrys adeninivorans</i>. The volatile compounds of unfermented and fermented hawk teas were identified by ultra-fast gas chromatography electronic nose (ultra-fast GC e-nose), gas chromatography-mass spectrometry (GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS) analyses, respectively. Furthermore, the calculation of odor activity values (OAVs) and r"],"journal":["Foods (Basel, Switzerland)"],"pubmed_title":["Screening of Four Microbes for Solid-State Fermentation of Hawk Tea to Improve Its Flavor: Electronic Nose/GC-MS/GC-IMS-Guided Selection."],"pmcid":["PMC12840180"],"funding_grant_id":["CSTB2022NSCQ-MSX1648","SQMS2024QNXM-020"],"pubmed_authors":["Cao WG","Yang YR","Li CY","Li SY","Huang Q"],"additional_accession":[]},"is_claimable":false,"name":"Screening of Four Microbes for Solid-State Fermentation of Hawk Tea to Improve Its Flavor: Electronic Nose/GC-MS/GC-IMS-Guided Selection.","description":"Hawk tea (<i>Litsea coreana</i> Levl. var. <i>lanuginosa</i>), a naturally caffeine-free herbal beverage widely consumed in Southwest China, is characterized by a pronounced camphoraceous note that often deters first-time consumers. In this study, hawk tea leaves were subjected to solid-state fermentation with four microbial strains-<i>Monascus purpureus</i>, <i>Aspergillus cristatus</i>, <i>Bacillus subtilis</i>, and <i>Blastobotrys adeninivorans</i>. The volatile compounds of unfermented and fermented hawk teas were identified by ultra-fast gas chromatography electronic nose (ultra-fast GC e-nose), gas chromatography-mass spectrometry (GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS) analyses, respectively. Furthermore, the calculation of odor activity values (OAVs) and r","dates":{"release":"2026-01-01T00:00:00Z","publication":"2026 Jan","modification":"2026-06-13T03:14:24.852Z","creation":"2026-06-13T03:08:58.406Z"},"accession":"S-EPMC12840180","cross_references":{"pubmed":["41596923"],"doi":["10.3390/foods15020324"]}}