时间标签：数据日期 2026-11-03 · 生成时间 2026-11-03 05:30（Asia/Shanghai）｜ 检索窗口 PubMed edat 2026/10/31 – 2026/11/03 ｜ 情报发生日期 2026-11-03
证据级别：摘要级。本条依据 PubMed 结构化摘要与元数据撰写，付费墙全文未获取、未逐节核验，本站未做任何数值推算补全。
摘要（PubMed 原文节选）
This study investigated the dynamic evolution of volatile organic compounds (VOCs) in Jingyang Fu brick tea during storage. Using GC-IMS and HS-SPME-GC-MS, we characterized the VOC profiles, identifying 291 volatiles, among which 36 key compounds (including α-ionone, trans-β-ionone, and methyl salicylate) were pinpointed as responsible for the distinctive fungal-floral aroma that intensified with storage time. Sensory evaluation revealed a progressive shift from fresh to mellow fungal and aged characteristics. Key fungal-floral compounds exhibited synchronous variations with processing-derived metallic elements. Based on the identified VOCs, we developed the first predictive model for determ…
对本项目的价值
参考价值：属「生物标志物 / 建模方法学」方向；其他衰老相关栏目可用作本项目文献库与综述素材。 ｜ 价值分 1.9/5（★★☆☆☆）
全文不可及原因
无 PMCID 且 OpenAlex / Unpaywall 未提供可下载 OA PDF
原文题录
- 中文题名：茯砖茶贮藏期间挥发性成分动态变化与陈化年份预测模型
- 英文标题：Dynamic changes in volatile profiles of fu brick tea during storage and a predictive model for aging year.
- 期刊与标识：Food Chem · PMID 42966139 · DOI 10.1016/j.foodchem.2026.151764 · EDAT 2026-10-31