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Article

Decoding Light-Spreading Intensity Effects on the Sensory Quality and Volatile Compounds of Green Tea: An Integrated GC-E-Nose and Targeted Metabolomics Analysis

by
Qiwei Wang
1,†,
Jiajing Hu
1,†,
Jiahao Tang
1,2,
Xianxiu Zhou
1,3,
Haibo Yuan
1,
Yongwen Jiang
1,
Jialing Xie
4,* and
Yanqin Yang
1,*
1
National Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
2
State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
3
College of Tea Science, Yunnan Agricultural University, Kunming 650201, China
4
Hezhou Agriculture and Rural Affairs Bureau, Hezhou 542800, China
*
Authors to whom correspondence should be addressed.
†
These authors contributed equally to this work.
Foods 2025, 14(8), 1313; https://doi.org/10.3390/foods14081313
Submission received: 17 February 2025 / Revised: 31 March 2025 / Accepted: 5 April 2025 / Published: 10 April 2025
(This article belongs to the Special Issue Production, Quality, Flavor Characteristics and Health Benefits of Tea)
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Abstract

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.
Keywords: light intensity; green tea; GC-E-Nose; GC-MS/MS; volatile compounds light intensity; green tea; GC-E-Nose; GC-MS/MS; volatile compounds
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MDPI and ACS Style

Wang, Q.; Hu, J.; Tang, J.; Zhou, X.; Yuan, H.; Jiang, Y.; Xie, J.; Yang, Y. Decoding Light-Spreading Intensity Effects on the Sensory Quality and Volatile Compounds of Green Tea: An Integrated GC-E-Nose and Targeted Metabolomics Analysis. Foods 2025, 14, 1313. https://doi.org/10.3390/foods14081313

AMA Style

Wang Q, Hu J, Tang J, Zhou X, Yuan H, Jiang Y, Xie J, Yang Y. Decoding Light-Spreading Intensity Effects on the Sensory Quality and Volatile Compounds of Green Tea: An Integrated GC-E-Nose and Targeted Metabolomics Analysis. Foods. 2025; 14(8):1313. https://doi.org/10.3390/foods14081313

Chicago/Turabian Style

Wang, Qiwei, Jiajing Hu, Jiahao Tang, Xianxiu Zhou, Haibo Yuan, Yongwen Jiang, Jialing Xie, and Yanqin Yang. 2025. "Decoding Light-Spreading Intensity Effects on the Sensory Quality and Volatile Compounds of Green Tea: An Integrated GC-E-Nose and Targeted Metabolomics Analysis" Foods 14, no. 8: 1313. https://doi.org/10.3390/foods14081313

APA Style

Wang, Q., Hu, J., Tang, J., Zhou, X., Yuan, H., Jiang, Y., Xie, J., & Yang, Y. (2025). Decoding Light-Spreading Intensity Effects on the Sensory Quality and Volatile Compounds of Green Tea: An Integrated GC-E-Nose and Targeted Metabolomics Analysis. Foods, 14(8), 1313. https://doi.org/10.3390/foods14081313

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