How does GSG enhance flavor systems?

GSG's glucosyl groups form molecular capsules that protect volatile flavor compounds (23-35% less evaporation at 60°C vs sucrose), while reducing astringency by 40-60% in tea/coffee applications through polyphenol interaction modulation.

This article was published on March 20, 2026, and last updated on March 20, 2026. The article will be continuously updated.