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

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

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 metab...

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Bibliographic Details
Main Authors: Qiwei Wang, Jiajing Hu, Jiahao Tang, Xianxiu Zhou, Haibo Yuan, Yongwen Jiang, Jialing Xie, Yanqin Yang
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Foods
Subjects:
light intensity
green tea
GC-E-Nose
GC-MS/MS
volatile compounds
Online Access:https://www.mdpi.com/2304-8158/14/8/1313
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