* Corresponding authors

^a Institute of Food Science and Technology, College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian 350108, China
E-mail: xucong1154@163.com

^b National Engineering Research Center of JUNCAO Technology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China

^c College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China

^d College of Light Industry and Food Science, Zhongkai University of Agricultural Engineering, Guangzhou 510225, China

^e Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart 70599, Germany