{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,12,18]],"date-time":"2025-12-18T20:06:51Z","timestamp":1766088411193,"version":"build-2065373602"},"reference-count":72,"publisher":"Wiley","issue":"5","license":[{"start":{"date-parts":[[2024,12,7]],"date-time":"2024-12-07T00:00:00Z","timestamp":1733529600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2025,3,30]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>Background<\/jats:title><jats:p>Fu Brick tea (FBT) extract has been demonstrated to lower blood lipids, protect liver, and prevent obesity. Despite these benefits, there are no products on the market that combine FBT with other foods or beverages.<\/jats:p><\/jats:sec><jats:sec><jats:title>Result<\/jats:title><jats:p>In this study, we developed a novel product by combining FBT with high\u2010alcohol Jiang\u2010flavor baijiu, resulting in FBT\u2010baijiu. High\u2010performance liquid chromatography\u2013mass spectrometry (HPLC\u2010MS) analysis revealed that FBT\u2010baijiu contains health\u2010promoting alkaloids, including eurocristatine (13.60\u2009\u00b1\u20090.13\u2009mg\/L), (\u2212)\u2010neoechinulin A (10.26\u2009\u00b1\u20090.09\u2009mg\/L), neoechinulin D (7.89\u2009\u00b1\u20090.05\u2009mg\/L), variecolorin G (6.94\u2009\u00b1\u20090.05\u2009mg\/L), and echinulin (25.46\u2009\u00b1\u20090.27\u2009mg\/L), which are known to be present in FBT. The aroma compounds of the FBT\u2010baijiu and the base baijiu were analyzed using comprehensive gas chromatography\u2010olfactometry\u2010mass spectrometry (GC\u2010O\u2010MS) technology. The major volatile compounds of two baijiu samples were identified using relative odor activity values (r\u2010OAVs) analysis. The FBT\u2010baijiu showed a significant reduction in ester content, but a remarkable enhancement in aromatic properties. The findings show that combining FBT with baijiu not only offers functional components but also enhances the flavor profile.<\/jats:p><\/jats:sec><jats:sec><jats:title>Conclusion<\/jats:title><jats:p>This study highlights the potential of utilizing FBT as a functional food ingredient or additive, paving the way for the development of new health\u2010promoting products. \u00a9 2024 Society of Chemical Industry.<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.14067","type":"journal-article","created":{"date-parts":[[2024,12,7]],"date-time":"2024-12-07T05:00:22Z","timestamp":1733547622000},"page":"3073-3083","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Effects of fermented tea by <scp><i>Aspergillus cristatus<\/i><\/scp> on the characteristic aroma and non\u2010volatile components of Jiang\u2010flavor 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