The Light-Intensity-Affected Aroma Components of Green Tea during Leaf Spreading.

ABSTRACT: Leaf spreading is a key processing step that affects the aroma formation of green tea. The effects of a single-light wavelength on the aroma and taste of tea have been extensively studied. Less attention has been paid to the effect of different complex light intensities on the formation of green tea's volatile aroma during leaf spreading. The current study was designed to evaluate how leaf spreading under different complex light intensities relates to the quality of green tea. Using headspace solid-phase micro-extraction and gas chromatography-mass spectrometry (HS-SPME/GC-MS), volatile flavor compounds in green tea were analyzed during leaf spreading in five different light conditions. Multivariate statistical analysis and odor activity values (OAVs) were used to classify these samples an

SUBMITTER: He Y 

PROVIDER: S-EPMC11311319 | biostudies-literature | 2024 Jul

REPOSITORIES: biostudies-literature