Effects of leaf-spreading on the volatile aroma components of green tea under red light of different intensities

Youyue He; Jianjie Li; Huiling Mei; Jing Zhuang; Zhen Zhao; Anburaj Jeyaraj; Yuhua Wang; Xuan Chen; Xinghui Li; Zhonghua Liu

doi:10.1016/j.foodres.2023.112759

Effects of leaf-spreading on the volatile aroma components of green tea under red light of different intensities

Food Res Int. 2023 Jun:168:112759. doi: 10.1016/j.foodres.2023.112759. Epub 2023 Mar 27.

Authors

Youyue He¹, Jianjie Li², Huiling Mei³, Jing Zhuang⁴, Zhen Zhao⁵, Anburaj Jeyaraj⁶, Yuhua Wang⁷, Xuan Chen⁸, Xinghui Li⁹, Zhonghua Liu¹⁰

Affiliations

¹ International Institute of Tea Industry Innovation for "the Belt and Road", Nanjing Agricultural University, Nanjing 210095, China. Electronic address: 2022204005@stu.njau.edu.cn.
² International Institute of Tea Industry Innovation for "the Belt and Road", Nanjing Agricultural University, Nanjing 210095, China. Electronic address: 2019203032@njau.edu.cn.
³ International Institute of Tea Industry Innovation for "the Belt and Road", Nanjing Agricultural University, Nanjing 210095, China. Electronic address: 2019203030@njau.edu.cn.
⁴ International Institute of Tea Industry Innovation for "the Belt and Road", Nanjing Agricultural University, Nanjing 210095, China. Electronic address: zhuangjing@njau.edu.cn.
⁵ International Institute of Tea Industry Innovation for "the Belt and Road", Nanjing Agricultural University, Nanjing 210095, China. Electronic address: zhaozhen@njau.edu.cn.
⁶ International Institute of Tea Industry Innovation for "the Belt and Road", Nanjing Agricultural University, Nanjing 210095, China. Electronic address: geneanbu1986@gmail.com.
⁷ International Institute of Tea Industry Innovation for "the Belt and Road", Nanjing Agricultural University, Nanjing 210095, China. Electronic address: wangyuhua@njau.edu.cn.
⁸ International Institute of Tea Industry Innovation for "the Belt and Road", Nanjing Agricultural University, Nanjing 210095, China. Electronic address: chenxuan@njau.edu.cn.
⁹ International Institute of Tea Industry Innovation for "the Belt and Road", Nanjing Agricultural University, Nanjing 210095, China. Electronic address: lxh@njau.edu.cn.
¹⁰ International Institute of Tea Industry Innovation for "the Belt and Road", Nanjing Agricultural University, Nanjing 210095, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China. Electronic address: larkin-liu@163.com.

PMID: 37120210
DOI: 10.1016/j.foodres.2023.112759

Abstract

Spreading is an indispensable process in the aroma formation of green tea. The application of exogenous red-light spreading in tea processing has been verified to significantly improve the aroma of green tea, and endow tea with freshness, sweet flavor, and mellow taste. However, there were no previous studies investigating the effects of spreading with different red-light intensities on the aroma components of green tea. The aim of the present study was to evaluate the effect of the relationship between the aroma component and spreading with different red-light intensities (300 μmol∙m^-2∙s^-1, 150 μmol∙m^-2∙s^-1 and 75 μmol∙m^-2∙s^-1). As a result, a total of ninety-one volatile components were identified in this study. The orthogonal partial least squares discriminant analysis (OPLS-DA) model clearly distinguished the volatile components of green tea between different red-light intensities and obtained thirty-three differential volatile compounds. Combined with odor activity value (OAV > 1) analysis revealed that eleven volatile components were the key volatile compounds of green tea under different light conditions. Among them, 3-methyl-butanal, (E)-nerolidol, and linalool were the sources of chestnut-like aroma in green tea and were significantly accumulated under medium (MRL) and low intensity (LRL) red light. The results of the present study provided a theoretical basis that could guide green tea processing with red-light intensities to increase the aroma quality components of green tea.

Keywords: Odor activity value; Red-light intensity; Spreading; Tea; Volatile substance.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Gas Chromatography-Mass Spectrometry / methods
Odorants / analysis
Plant Leaves / chemistry
Tea*
Volatile Organic Compounds* / analysis

Substances

Tea
Volatile Organic Compounds