Effect of Blue Light Intensity During Spreading on the Aroma of Green Tea
2025
Youyue He | Yan Tang | Shiyue Song | Lailong Li | Shaoshuai An | Guoming Zhou | Jing Zhu | Song Li | Yue Yin | Anburaj Jeyaraj | Chunju Peng | Xinghui Li | Guanghui Zeng
Spreading is the key process for ensuring green tea quality. However, the effect of blue light intensity conditions on the formation of green tea aroma and the evolution of key volatile compounds has not been assessed to date. Four tea samples treated with different light conditions (blue light intensities) were used to investigate the effect of spreading treatment on changes in the composition and content of volatile compounds. Volatile compounds in green tea samples were detected using headspace-solid phase microextraction and gas chromatography-mass spectrometry under different light conditions. Orthogonal partial least squares discriminant analysis (OPLS-DA) and relative odor activity value (rOAV) analyses were then applied to clarify the best blue light condition for forming aroma and associated compounds. The 116 volatile compounds were detected in the green tea samples, of which alcohols were the most abundant. The findings demonstrated that MBL (middle-intensity blue light: 150 &mu:mol/(m2∙:s)) treatment was the most effective condition for developing an intense and persistent fruity and floral scent compared to HBL (high-intensity blue light: 300 &mu:mol/(m2∙:s)) and LBL (low-intensity blue light: 75 &mu:mol/(m2∙:s)). This study underscores how blue light intensity conditions shape green tea aromas and offers operational insights. It also provides a theoretical basis for controlling light conditions in the process of green tea spreading
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