Effect of Blue Light Intensity During Spreading on the Aroma of Green Tea

Effect of Blue Light Intensity During Spreading on the Aroma of Green Tea

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 inte...

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Bibliographic Details
Main Authors: 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
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Foods
Subjects:
green tea
blue-light intensity
sensory quality
volatile compounds
spreading
key odorants
Online Access:https://www.mdpi.com/2304-8158/14/8/1308
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