Sep 2026
Formation pathways and thermal-induced transformation of volatile sulfur compounds during black tea processing revealed by integrated GC-IMS and GC×GC-TOFMS.
Volatile sulfur compounds (VSCs) are crucial in defining the distinctive aroma profile of black tea. This study systematically investigated the dynamic evolution and formation mechanisms of VSCs throughout the black tea processing. Nine VSCs were identified and quantified, with polysulfides representing the most abunda...
Jia-Hao Tang, Xian-Xiu Zhou, Jia-Jing Hu et al.
· Food Chemistry · 0 citations