Influence of Light Quality During Spreading on the Chemical and Aromatic Profile of Summer Green Tea.

Xiaojiao Xia, Ling Lin, Fan Xu, Yuzhu Liu, Yueling Zhao, Wei Xu

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Article in International journal of molecular sciences, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

Authors and funding

6 authors.

Xiaojiao XiaTea Resources Utilization and Quality Testing Key Laboratory of Sichuan Province, College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China.

Ling LinTea Resources Utilization and Quality Testing Key Laboratory of Sichuan Province, College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China.ORCID 0000-0002-2437-8011

Fan XuTea Resources Utilization and Quality Testing Key Laboratory of Sichuan Province, College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China.

Yuzhu LiuTea Resources Utilization and Quality Testing Key Laboratory of Sichuan Province, College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China.

Yueling ZhaoTea Resources Utilization and Quality Testing Key Laboratory of Sichuan Province, College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China.

Wei XuTea Resources Utilization and Quality Testing Key Laboratory of Sichuan Province, College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China.

Funding

Special Project for Guiding Local Science and Technology Development by the Central Government of Sichuan Province 2025ZYD0046

6 · The paper itself

Abstract

The use of different light qualities during the spreading stage can influence the flavor of green tea. In this study, freshly harvested leaves were exposed to red (GRL), yellow (GYL), blue (GBL), or natural light (GCK, as the control) throughout spreading. The resulting tea quality was subsequently evaluated through sensory assessment, combined with HS-SPME-GC-MS and UPLC-MS/MS analyses. The results showed that blue light significantly increased free amino acid content and promoted the accumulation of compounds associated with freshness. Yellow light treatment enhanced aroma substances, with 2(5H)-furanone, 5-ethyl-3-hydroxy-4-methyl, benzenemethanethiol, and 3-buten-2-one, 4-(2,6,6-trimethyl-1-cyclohexen-1-yl) detected at the highest levels in this group, contributing to the highest sensory aroma score. In contrast, the GRL group exhibited the lowest levels of aroma compounds, although its sensory score remained relatively high. The GCK group exhibited more pronounced chestnut-like aroma characteristics but received the lowest sensory score. Overall, blue light promotes a fresh and rich taste, whereas yellow light contributes more substantially to the development of aromatic characteristics. These findings indicate that adjusting light quality during the spreading stage can improve the flavor quality, providing a potential strategy for optimizing green tea processing practices.

Indexed as

Camellia sinensisLightOdorantsTeaBlue LightGas Chromatography-Mass SpectrometryPlant LeavesSeasonsTandem Mass SpectrometryTasteVolatile Organic CompoundsTeaVolatile Organic Compoundsflavorlight qualityspreadingsummer green tea

Identifiers

PMID42589454

DOI10.3390/ijms27156799

PMCPMC13467197

What OpenQuestion holds

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.