Conceptualization, J.H. and W.Z.; methodology, J.H. and C.C.; formal analysis, S.H., J.H. and X.S.; investigation, S.H. and L.H.; writing—original draft preparation, J.H. and S.H.; assisting experimental design, data analysis and writing—review and editing, Q.Z.; supervision, W.Z.; funding acquisition, X.S. This research was funded by Hubei Provincial Natural Science Foundation of China (No. 2018CFB356), Open Project Program of Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (SPFW-2018-YB04), “One-Hundred Talents” Program of Hubei Province, and Research and Innovation Initiatives of WHPU (2018Y02). Q.Z. acknowledges hatch projects TEN00487 and 223984 supporting his time spent on this work.