Screening of Four Microbes for Solid-State Fermentation of Hawk Tea to Improve Its Flavor: Electronic Nose/GC-MS/GC-IMS-Guided Selection.

Compounds with ROAV > 1 and an increasing trend after Blastobotrys adeninivorans fermentation were regarded as key aroma-active compounds; then, nine such compounds were selected, namely, butanal (pungent, fruity, green leaf), butyl acetate-M (fruity), diallyl sulfide-D (garlic), 1-butanol-D (wine), 3-methyl-1-butanol-D (whiskey, banana, fruity), 3-methyl-1-butanol-M (whiskey, banana, fruity), 1-hexanol (fresh, fruity, wine, sweet, green), linalool (citrus, rose, woody, blueberry), and 1-penten-3-one (strong pungent odors).

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