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To enhance its quality, this study employed solid-state fermentation with Eurotium cristatum, the core probiotic fungus in Fu brick tea (FBT), to investigate its effects on the physicochemical, sensory, and volatile profiles of SAGT. The findings showed that after fermentation, the tea leaves developed a golden-yellow color, and the tea infusion turned brown. Moreover, the contents of flavonoids, tea polyphenols, soluble sugars, catechins, and free amino acids showed decreases of 3%, 33%, 38%, 41%, and 48%, respectively, when compared to SAGT. At the same time, the astringency and bitterness levels of the infusions significantly diminished (p &lt; 0.05) post-fermentation, and the 8-day fermented tea sample was the most preferred by the sensory panel. During fermentation, E-nose, GC-MS, and GC-IMS analyses revealed a substantial transformation of the volatile profile, with a total of 104 and 129 volatile organic compounds (VOCs) were identified using GC-MS and GC-IMS techniques, respectively. The ROAV analysis highlighted 22 aroma-active compounds, particularly linalool and methyl salicylate, whose values increased significantly (p &lt; 0.05), reaching values of 19,561.95 and 109.56, respectively, making them key contributors to the prominent floral and minty fragrance in the fermented tea. Additionally, PLS-DA analysis revealed 22 and 33 differential VOCs in the GC-MS and GC-IMS methods, respectively, with the majority stemming from the PAL and MEP metabolic pathways. This study provides theoretical insights aimed at enhancing the flavor quality of SAGT.<\/jats:p>","DOI":"10.3390\/foods14213681","type":"journal-article","created":{"date-parts":[[2025,10,29]],"date-time":"2025-10-29T02:23:28Z","timestamp":1761704608000},"page":"3681","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":13,"title":["Effects of Solid-State Fermentation with Eurotium cristatum on the Physicochemical, Sensory, and Volatile Profiles of Summer\u2013Autumn Green Tea"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-7875-3123","authenticated-orcid":false,"given":"Su","family":"Xu","sequence":"first","affiliation":[{"name":"Guizhou Plant Conservation Technology Center, Guizhou Key Laboratory of Agricultural Biotechnology, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China"},{"name":"Guizhou Engineering Research Center for Characteristic Flavor Perception and Quality Control of Drug-Food Homologous Resources, School of Food Science and Engineering, Guiyang University, Guiyang 550005, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Linyao","family":"Song","sequence":"additional","affiliation":[{"name":"Guizhou Engineering Research Center for Characteristic Flavor Perception and Quality Control of Drug-Food Homologous Resources, School of Food Science and Engineering, Guiyang University, Guiyang 550005, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7783-5098","authenticated-orcid":false,"given":"Yichen","family":"Zhao","sequence":"additional","affiliation":[{"name":"The Key Laboratory of Plant Resources Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Tea Sciences, Institute of Agro-Bioengineering, Guizhou University, Guiyang 550025, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0546-2960","authenticated-orcid":false,"given":"Degang","family":"Zhao","sequence":"additional","affiliation":[{"name":"Guizhou Plant Conservation Technology Center, Guizhou Key Laboratory of Agricultural Biotechnology, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China"},{"name":"The Key Laboratory of Plant Resources Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Tea Sciences, Institute of Agro-Bioengineering, Guizhou University, Guiyang 550025, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,10,28]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"8","DOI":"10.1038\/s41538-022-00124-8","article-title":"Effects of phenolic acids and quercetin-3-O-rutinoside on the bitterness and astringency of green tea infusion","volume":"6","author":"Chen","year":"2022","journal-title":"npj Sci. 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