Microbial community and flavor analysis of Citri Reticulatae Pericarpium (CRP) stored for 1, 3, 5, 10 years by 16S rRNA gene sequencing
This study aimed to investigate the dynamic changes of microbial communities (bacteria and fungi) in Citri Reticulatae Pericarpium (CRP) with different storage years (1, 3, 5, 10 years) using 16S rRNA gene and ITS amplicon sequencing. Flavor compounds were analyzed by GC-MS and GC-IMS. Correlation analysis was used to explore the relationship between microbial community and flavor characteristics.