Decoding Light-Spreading Intensity Effects on the Sensory Quality and Volatile Compounds of Green Tea: An Integrated...

Spreading, the preliminary step in the production of green tea, is crucial for achieving superior tea quality. This study investigated the effects of spreading on the sensory quality and volatile compounds in green tea under varying intensities of yellow light, employing GC-E-Nose and targeted metabolomics. A notable improvement in overall sensory quality was noted in tea samples subjected to a higher intensity of 6000 Lux, which was characterized by a delightful floral fragrance. In total, 70 volatile compounds were successfully identified, with 61 volatiles detected across all five light intensities. Moreover, 21 pivotal odorants featuring odor activity value (OAV) levels higher than one were determined, among which β-ionone, β-damascenone, linalool, (E, Z)-2,6-nonadienal, and phenylethyl alcohol exhibited particularly high OAVs. Correlation analysis indicated that phenylethyl alcohol, linalool, and citral exhibited robust positive correlations with the majority of key odorants, suggesting their vital contribution towards aroma enhancement. These findings offer novel insights into the regulation of tea aroma through the manipulation of light intensity during the processing of green tea.