{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,23]],"date-time":"2026-10-23T21:03:27Z","timestamp":1792789407623,"version":"4.5.0"},"reference-count":55,"publisher":"MDPI AG","issue":"5","license":[{"start":{"date-parts":[[2025,2,28]],"date-time":"2025-02-28T00:00:00Z","timestamp":1740700800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"the National Tea Industry Technology System of China\u2014Functional Component Utilization","award":["CARS-19"],"award-info":[{"award-number":["CARS-19"]}]},{"name":"the National Tea Industry Technology System of China\u2014Functional Component Utilization","award":["2022xczx-348"],"award-info":[{"award-number":["2022xczx-348"]}]},{"name":"the efficient utilization of special tea resources in Yunnan Province","award":["CARS-19"],"award-info":[{"award-number":["CARS-19"]}]},{"name":"the efficient utilization of special tea resources in Yunnan Province","award":["2022xczx-348"],"award-info":[{"award-number":["2022xczx-348"]}]},{"name":"Yunnan Six Tea Mountain Tea Industry Co. Ltd.","award":["CARS-19"],"award-info":[{"award-number":["CARS-19"]}]},{"name":"Yunnan Six Tea Mountain Tea Industry Co. Ltd.","award":["2022xczx-348"],"award-info":[{"award-number":["2022xczx-348"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>There is a lack of theoretical evidence regarding the transformation of the aroma of Pu-erh tea (raw tea) during long-term storage. In this study, we comprehensively investigate the aroma characteristics of Pu-erh tea (raw tea) from the same manufacturer, stored for different storage times (7\u201321 years). Sensory evaluation and qualitative and quantitative analysis of volatile substances were performed on the experimental samples. The results showed that the aroma of Pu-erh tea (raw tea) changed from fruity\/floral to smoky and fragrance during the storage process. A total of 290 volatiles were identified by HS-SPME\/GC\u00d7GC-Q-TOF-MS. The key substances for the fruity\/floral aroma are fenchene, (E)-1,2,3-trimethyl-4-propenyl-Naphthalene, (+\/\u2212-theaspirane, and decanal, and the key substances for the smoky aroma were 2-ethyl-Furan, camphene, 1-methyl-4-(1-methylethenyl)-Benzene, and cis-\u03b2-Ocimene. The key aroma substances for the fragrance aroma are 1-methyl-4-(1-methylethylidene)-Cyclohexene, \u03b1-Terpinene, trans-\u03b2-Ocimene, (E,E)-2,4-Heptadienal, octanal, 2,5-Dimethoxyethylbenzene, 2,4-Dimethylanisole, 1,2,3-Trimethoxybenzene, and 3,4-Dimethoxytoluene. This study helps us to understand further the aroma changes of Pu-erh tea (raw tea) during long-term storage.<\/jats:p>","DOI":"10.3390\/foods14050840","type":"journal-article","created":{"date-parts":[[2025,2,28]],"date-time":"2025-02-28T10:12:33Z","timestamp":1740737553000},"page":"840","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":14,"title":["Characterization of Volatile Substances in Pu-erh Tea (Raw Tea) at Different Storage Times"],"prefix":"10.3390","volume":"14","author":[{"given":"Yang","family":"Liu","sequence":"first","affiliation":[{"name":"Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhixia","family":"Wang","sequence":"additional","affiliation":[{"name":"Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xinyi","family":"Zhang","sequence":"additional","affiliation":[{"name":"Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7923-3998","authenticated-orcid":false,"given":"Hongyu","family":"Chen","sequence":"additional","affiliation":[{"name":"Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dianrong","family":"Ruan","sequence":"additional","affiliation":[{"name":"Yunnan Six Tea Mountain Tea Industry Co., Ltd., Kunming 650000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Silei","family":"Bai","sequence":"additional","affiliation":[{"name":"Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China"},{"name":"National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China"},{"name":"Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China"},{"name":"Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jianan","family":"Huang","sequence":"additional","affiliation":[{"name":"Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China"},{"name":"National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China"},{"name":"Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China"},{"name":"Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0000-4565","authenticated-orcid":false,"given":"Zhonghua","family":"Liu","sequence":"additional","affiliation":[{"name":"Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China"},{"name":"National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China"},{"name":"Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China"},{"name":"Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,2,28]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"2177","DOI":"10.1007\/s00394-023-03089-w","article-title":"Theabrownin of raw and ripened pu-erh tea varies in the alleviation of HFD-induced obesity via the regulation of gut microbiota","volume":"62","author":"Deng","year":"2023","journal-title":"Eur. J. Nutr."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"112370","DOI":"10.1016\/j.lwt.2021.112370","article-title":"Classification of Pu-erh ripened teas and their differences in chemical constituents and antioxidant capacity","volume":"153","author":"Zhou","year":"2022","journal-title":"LWT\u2014Food Sci. Technol."},{"key":"ref_3","unstructured":"(2008). Product of Geographical Indication Pu-erh Tea (Standard No. GB\/T 22111)."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"141788","DOI":"10.1016\/j.foodchem.2024.141788","article-title":"The unique aroma of ripened Pu-erh tea, Liupao tea and Tietban tea: Associated post-fermentation condition and dominant microorganism with key aroma-active compound","volume":"464","author":"Weng","year":"2025","journal-title":"Food Chem."},{"key":"ref_5","first-page":"198","article-title":"Characteristic composition analysis of Pu-erh raw tea aqueous extracts with different storage times","volume":"38","author":"Zeng","year":"2017","journal-title":"Food Sci."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"986","DOI":"10.1016\/j.microc.2019.02.036","article-title":"Characterization of the volatile and sensory profile of instant Pu-erh tea using GC \u00d7 GC-TOFMS and descriptive sensory analysis","volume":"146","author":"Du","year":"2019","journal-title":"Microchem. J."},{"key":"ref_7","first-page":"2","article-title":"Differentiation of two types of pu-erh teas by electronic nose and ultrasound-assisted extraction-dispersive liquid-Liquid microextraction-gas chromatography-mass spectrometry","volume":"8","author":"Ye","year":"2015","journal-title":"Anal. Methods"},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"114129","DOI":"10.1016\/j.lwt.2022.114129","article-title":"Effect of different drying methods after fermentation on the aroma of Pu-erh tea (ripe tea)","volume":"171","author":"Wang","year":"2022","journal-title":"LWT\u2014Food Sci. Technol."},{"key":"ref_9","doi-asserted-by":"crossref","unstructured":"Wang, Z.H., Wang, Z.H., Dai, H.M., Wu, S.L., Song, B., Lin, F.M., Huang, Y., Lin, X.C., and Sun, W.J. (2022). Identification of characteristic aroma and bacteria related to aroma evolution during long-term storage of compressed white tea. Front. Nutr., 9.","DOI":"10.3389\/fnut.2022.1092048"},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"110461","DOI":"10.1016\/j.lwt.2020.110461","article-title":"Effects of manufacturing on the volatile composition of raw Pu-erh tea with a focus on de-enzyming and autoclaving-compressing treatments","volume":"137","author":"Fan","year":"2021","journal-title":"LWT"},{"key":"ref_11","unstructured":"Gong, J.S., and Zhou, H.J. (2011). Chemistry of Yunnan Pu-erh Tea, Yunnan Science and Technology Press."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"13139","DOI":"10.1021\/acs.jafc.9b05321","article-title":"Comparison of potent odorants in raw and ripened Pu-erh tea infusions based on odor activity value calculation and multivariate analysis: Understanding the role of pile fermentation","volume":"67","author":"Pang","year":"2019","journal-title":"J. Agric. Food Chem."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"87806","DOI":"10.1039\/C5RA15381F","article-title":"Application of gas chromatography-mass spectrometry and chemometrics methods for assessing volatile profiles of Pu-erh tea with different processing methods and aging years","volume":"5","author":"Lv","year":"2015","journal-title":"RSC Adv."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"138249","DOI":"10.1016\/j.foodchem.2023.138249","article-title":"Effects of Monascus purpureus on ripe Pu-erh tea in different fermentation methods and identification of characteristic volatile compounds","volume":"440","author":"Tian","year":"2024","journal-title":"Food Chem."},{"key":"ref_15","first-page":"6212","article-title":"Study on the suitability of purple bud post-fermented Pu-erh tea and quality changes during the fermentation process","volume":"13","author":"Zhao","year":"2022","journal-title":"J. Food Saf. Qual."},{"key":"ref_16","first-page":"1","article-title":"Comparative analysis of aroma components of different varieties of Pu-erh Ripen tea based on HS-SPME-GC-MS","volume":"39","author":"Ju","year":"2023","journal-title":"Mod. Food Sci. Technol."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"1338","DOI":"10.1111\/ijfs.13103","article-title":"Quality identification and evaluation of Pu-erh teas of different grade levels and various ages through sensory evaluation and instrumental analysis","volume":"51","author":"Gao","year":"2016","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_18","first-page":"11","article-title":"Comparative study on Changes of aroma and flavor components of Raw Pu-erh tea produced in different producing areas and storage years","volume":"42","author":"Zhang","year":"2021","journal-title":"Food Res. Dev."},{"key":"ref_19","first-page":"241","article-title":"Change in aroma components of Raw Pu-erh tea from ancient tea trees during storage","volume":"43","author":"Zhao","year":"2022","journal-title":"Food Sci."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"2358","DOI":"10.1111\/1750-3841.15723","article-title":"Rapid characterization of the volatile profiles in Pu-erh tea by gas phase electronic nose and microchamber\/thermal extractor combined with TD-GC-MS","volume":"86","author":"Yang","year":"2021","journal-title":"J. Food Sci."},{"key":"ref_21","first-page":"74","article-title":"Progress in the study of aroma composition of dark tea","volume":"30","author":"Shi","year":"2023","journal-title":"J. Tianjin Agric. Coll."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"146","DOI":"10.1016\/j.seppur.2016.03.028","article-title":"Separation of aroma components in Xihu Longjing tea using simultaneous distillation extraction with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry","volume":"164","author":"Zhu","year":"2016","journal-title":"Sep. Purif. Technol."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"32","DOI":"10.1016\/j.foodres.2018.07.056","article-title":"Fresh and grilled eel volatile fingerprinting by e-Nose, GC-O, GC-MS and GC\u00d7GC-QTOF combined with purge and trap and solvent-assisted flavor evaporation","volume":"115","author":"Huang","year":"2019","journal-title":"Food Res. Int."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"233","DOI":"10.1016\/j.lwt.2019.03.100","article-title":"Changes of terpenoids and other volatiles during alcoholic fermentation of blueberry wines made from two southern highbush cultivars","volume":"109","author":"Liu","year":"2019","journal-title":"LWT"},{"key":"ref_25","first-page":"169","article-title":"Full two-dimensional gas chromatography-time-of-flight mass spectrometry analysis of aroma components of Liupao tea","volume":"38","author":"Mu","year":"2017","journal-title":"Food Sci."},{"key":"ref_26","unstructured":"(2018). Methodology for Sensory Evaluation of Tea (Standard No. GB\/T 23776)."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"130","DOI":"10.1016\/j.foodchem.2018.08.124","article-title":"Aroma characterization of Hanzhong black tea (Camellia sinensis) using solid phase extraction coupled with gas chromatography-mass spectrometry and olfactometry and sensory analysis","volume":"274","author":"Chen","year":"2018","journal-title":"Food Chem."},{"key":"ref_28","first-page":"219","article-title":"Analysis of volatile composition and key aroma compounds of green teas with fresh scent flavor","volume":"40","author":"Wang","year":"2019","journal-title":"Food Sci."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"61","DOI":"10.1016\/j.foodres.2014.01.008","article-title":"Characterization of volatile compounds of pu-erh tea using solid-phase microextraction and simultaneous distillation-extraction coupled with gas chromatography-mass spectrometry","volume":"57","author":"Du","year":"2014","journal-title":"Food Res. Int."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"1128","DOI":"10.1016\/j.lwt.2010.03.001","article-title":"Screening of microorganisms for bioconversion of (\u2212)\u03b2-pinene and R-(+)-limonene to \u03b1-terpineol","volume":"43","author":"Rottava","year":"2010","journal-title":"LWT\u2014Food Sci. Technol."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"3867","DOI":"10.1111\/1541-4337.12999","article-title":"Flavor of tea (Camellia sinensis): A review on odorants and analytical techniques","volume":"21","author":"Zhai","year":"2022","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"100693","DOI":"10.1016\/j.fochx.2023.100693","article-title":"Characterization of volatile metabolites in Pu-erh teas with different storage years by combining GC-E-Nose, GC\u2013MS, and GC-IMS","volume":"18","author":"Rong","year":"2023","journal-title":"Food Chem. X"},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"D678","DOI":"10.1093\/nar\/gkab763","article-title":"OlfactionBase: A repository to explore odors, odorants, olfactory receptors and odorant\u2013receptor interactions","volume":"50","author":"Sharma","year":"2021","journal-title":"Nucleic Acids Res."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"34","DOI":"10.1016\/j.foodchem.2013.02.030","article-title":"Abelmoschus esculentus (L.) Moench. and Abelmoschus moschatus Medik: Seeds production and analysis of the voltile compounds","volume":"141","author":"Molfetta","year":"2013","journal-title":"Food Chem."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"129186","DOI":"10.1016\/j.foodchem.2021.129186","article-title":"Characterizing volatile metabolites in raw Pu-erh tea stored in wet-hot or dry-cold environments by performing metabolomic analysis and using the molecular sensory science approach","volume":"350","author":"Xu","year":"2021","journal-title":"Food Chem."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"864","DOI":"10.1016\/j.foodres.2013.02.005","article-title":"Evaluation of Chinese tea by the electronic nose and gas chromatography-mass spectrometry: Correlation with sensory properties and classification according to grade level","volume":"53","author":"Qin","year":"2013","journal-title":"Food Res. Int."},{"key":"ref_37","first-page":"292","article-title":"Progress in the research of aroma analysis methods and aroma active substances of Pu-erh tea","volume":"35","author":"Lv","year":"2014","journal-title":"Food Sci."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"1188","DOI":"10.1007\/s12161-015-0303-7","article-title":"Characterization of Aroma-Active Compounds of Pu-erh Tea by Headspace Solid-Phase Microextraction (HS-SPME) and Simultaneous Distillation-Extraction (SDE) Coupled with GC-Olfactometry and GC-MS","volume":"9","author":"Xu","year":"2016","journal-title":"Food Anal. Methods"},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"1406","DOI":"10.1111\/j.1365-2621.2011.02629.x","article-title":"Comparison of catechins and volatile compounds among different types of tea using high performance liquid chromatograph and gas chromatograph mass spectrometer","volume":"46","author":"Wang","year":"2011","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"511","DOI":"10.1016\/S0308-8146(00)00263-6","article-title":"Contribution of dynamic headspace GC\u2013MS analysis of aroma compounds to authenticity testing of honey","volume":"72","author":"Radovic","year":"2001","journal-title":"Food Chem."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"1203","DOI":"10.1016\/j.idairyj.2004.11.018","article-title":"HS-SPME gas chromatographic characterization of volatile compounds in milk tainted with off-flavour","volume":"15","author":"Mounchili","year":"2005","journal-title":"Int. Dairy J."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"113643","DOI":"10.1016\/j.foodres.2023.113643","article-title":"Effects of pile-fermentation on the aroma quality of dark tea from a single large-leaf tea variety by GC\u00d7GC-QTOFMS and electronic nose","volume":"174","author":"Wen","year":"2023","journal-title":"Food Res. Int."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"114316","DOI":"10.1016\/j.foodres.2024.114316","article-title":"\u201cAge\u201d of tea: The impact of long-term storage on the aroma of Tuo tea and age prediction","volume":"187","author":"Chen","year":"2024","journal-title":"Food Res. Int."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"1074","DOI":"10.1016\/j.foodchem.2011.07.135","article-title":"Aroma characterisation of Pu-erh tea using headspace-solid phase microextraction combined with GC\/MS and GC\u2013olfactometry","volume":"130","author":"Lv","year":"2012","journal-title":"Food Chem."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"45","DOI":"10.1007\/s00217-021-03847-2","article-title":"Characterization of the key active aroma compounds in Pu-erh tea using gas chromatography\u2013time of flight\/mass spectrometry\u2013olfactometry combined with five different evaluation methods","volume":"248","author":"Ma","year":"2022","journal-title":"Eur. Food Res. Technol."},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"102234","DOI":"10.1016\/j.fochx.2025.102234","article-title":"Quantitative descriptive analysis, non-targeted metabolomics and molecular docking reveal the dynamic aging and taste formation mechanism in raw Pu-erh tea during the storage","volume":"25","author":"Ma","year":"2025","journal-title":"Food Chem. X"},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"135487","DOI":"10.1016\/j.foodchem.2023.135487","article-title":"Formation of aroma characteristics driven by volatile components during long-term storage of An tea","volume":"411","author":"Shen","year":"2023","journal-title":"Food Chem."},{"key":"ref_48","first-page":"128","article-title":"Compositional analysis of terpenoids and methoxybenzenes in the aroma of Pu-erh raw and ripe tea","volume":"33","author":"Cao","year":"2012","journal-title":"Food Ind. Sci. Technol."},{"key":"ref_49","first-page":"194","article-title":"Characteristic aroma composition analysis of Pu-erh raw tea with different storage time","volume":"42","author":"Tian","year":"2016","journal-title":"Food Ferment. Ind."},{"key":"ref_50","first-page":"13","article-title":"Progress in the study of aroma composition of Pu-erh tea","volume":"47","author":"Sun","year":"2020","journal-title":"Tea Commun."},{"key":"ref_51","doi-asserted-by":"crossref","unstructured":"Zhang, T., Ni, H., Qiu, X.J., Li, T., Zhang, L.Z., Li, L.J., Jiang, Z.D., Li, Q.B., Chen, F., and Zheng, F.P. (2019). Suppressive interaction approach for masking stale note of instant ripened Pu-erh tea products. Molecules, 24.","DOI":"10.3390\/molecules24244473"},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"plt054","DOI":"10.1093\/aobpla\/plt054","article-title":"Effects of water availability and pest pressures on tea (Camellia sinensis) growth and functional quality","volume":"6","author":"Ahmed","year":"2014","journal-title":"AoB Plants"},{"key":"ref_53","first-page":"387","article-title":"Effects of drought stress on the physiological characteristics of different tea tree varieties","volume":"23","author":"Liu","year":"2010","journal-title":"Southwest J. Agric."},{"key":"ref_54","doi-asserted-by":"crossref","unstructured":"Ahmed, S., Griffin, T.S., Kraner, D., Schaffner, M.K., Sharma, D., Hazel, M., Leitch, A.R., Orians, C.M., Han, W.Y., and Stepp, J.R. (2019). Environmental factors variably impact tea secondary metabolites in the context of climate change. Front. Plant Sci., 10.","DOI":"10.3389\/fpls.2019.00939"},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"211","DOI":"10.1007\/s11248-013-9740-5","article-title":"Osmotin-expressing transgenic tea plants have improved stress tolerance and are of higher quality","volume":"23","author":"Bhattacharya","year":"2013","journal-title":"Transgenic Res."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/14\/5\/840\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,9]],"date-time":"2025-10-09T16:44:30Z","timestamp":1760028270000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/14\/5\/840"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,2,28]]},"references-count":55,"journal-issue":{"issue":"5","published-online":{"date-parts":[[2025,3]]}},"alternative-id":["foods14050840"],"URL":"https:\/\/doi.org\/10.3390\/foods14050840","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,2,28]]}}}