Dynamic Changes in Volatile Compounds of Shaken Black Tea during Its Manufacture by GC × GC-TOFMS and Multivariate Data Analysis.

Foods · 2022 · PMC9102106 · PMID 35563951

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an increasing trendno p-value reported

Most of the aroma active components showed an increasing trend mainly during the fermentation and drying stages, and compared with fresh leaves, 19 components increased by more than 50%. 2-Methyl-butanal increased the most, 108 times that of fresh leaves, followed by dimethyl sulfide (26 times) and (E,E)-2,4-decadienal (25 times).

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