Characterization of cooked off-flavor volatile sulfur-containing compounds in green tea and their thermal inhibition via (−)-epigallocatechin gallate
Xin Yao, Yangyang Li, Jun Tang, Jieyao Yu, Yanyan Zhang, Xiaochun Wan, Guoyu Zhang, Xiaoting Zhai
Topics & Concepts
Dimethyl trisulfideChemistryMethanethiolDimethyl disulfideFlavorSulfurDimethyl sulfideMass spectrometryGas chromatographyAcetaldehydeOdorAromaChromatographyOrganic chemistryFood scienceEthanolTea Polyphenols and EffectsFermentation and Sensory AnalysisPhytochemicals and Antioxidant Activities