The Light-Intensity-Affected Aroma Components of Green Tea during Leaf Spreading
<p>LED photon-distribution spectrum of full-spectrum composite light. Low-intensity light (LL; full-spectrum composite light, 400–750 nm; 75 μmol∙m<sup>−2</sup>∙s<sup>−1</sup>), medium-intensity light ((ML) 150 μmol∙m<sup>−2</sup>∙s<sup>−1</sup>), and high-intensity light ((HL) 300 μmol∙m<sup>−2</sup>∙s<sup>−1</sup>).</p> "> Figure 2
<p>Analysis of volatile substances in green tea. (<b>A</b>) The proportion of volatile compounds classified according to functional groups. (<b>B</b>) The variation in content of volatile compounds between different treatment groups. Different letters in the same volatile categories indicate significant differences at <span class="html-italic">p</span> < 0.05 level.</p> "> Figure 3
<p>The distribution of volatile compounds in different treatment groups. (<b>A</b>) The content of total volatile compounds (<b>upper</b>, µg∙kg<sup>−1</sup>) and the number of volatile compounds (<b>lower</b>). Different letters in the same volatile categories indicate significant differences at <span class="html-italic">p</span> < 0.05 level. (<b>B</b>) Ninety distinct volatile chemicals are shown in the Venn diagram.</p> "> Figure 4
<p>Distinctive volatile components of green tea in various conditions of light intensity. (<b>A</b>) Green tea treated under varying light-intensity settings shows a score plot of volatile chemicals derived from principal component analysis. (<b>B</b>) Biplot of discrimination analysis using orthogonal partial least squares for volatile chemicals in green tea treated under various light conditions. The serial numbers of the chemicals in <a href="#app1-foods-13-02349" class="html-app">Table S1</a> correspond to the numbers in the figure. (<b>C</b>) Significant variables in the projection (VIP) plot containing volatile chemicals found in green tea are orthogonal partial least squares discriminating analysis variables. Blue bars show 1 < VIP, and red bars show volatile chemicals with VIP > 1. (<b>D</b>) The depth of the color indicates the degree. Blank indicates a lack of enrichment. Cluster analysis using a heatmap. In the illustration, a volatile component is represented by each column and the treatment condition by each row. The abundance of information about the associated volatile components in the related green tea samples is represented by the color’s depth. Red denotes upregulation and blue denotes downregulation. The degree is indicated by the color’s depth. A blank represents a deficiency in enrichment.</p> "> Figure 5
<p>The impact of varying light-intensity levels on the concentrations of 14 significant differential volatile compounds that contribute to the distinctive green tea aroma. (<b>A</b>–<b>C</b>) Volatile substances that give green tea its grassy flavor. (<b>D</b>–<b>F</b>) Volatile substances that give green tea its chestnut-like aroma. (<b>G</b>–<b>N</b>) Volatile substances that give green tea its floral and fruit aroma. Values below the instrument detection limit are indicated by N.D. Different letters in the same volatile categories indicate significant differences at <span class="html-italic">p</span> < 0.05 level.</p> ">
Abstract
:1. Introduction
2. Materials and Methods
2.1. Fresh Tea Leaves
2.2. External Light Source
2.3. Withering Experiment with Different Light Conditions
2.4. Tea Sample Preparation
2.5. Tea Samples’ Sensory Evaluation
2.6. Volatile Compound Extraction and Identification in Tea Samples
2.7. Data Processing and Statistical Analysis
3. Results
3.1. Green Tea’s Sensory Qualities in Relation to Various Light-Intensity Treatments
3.2. Volatile Compound Production According to Different Light-Intensity Treatments
3.2.1. Classification of Volatile Components
3.2.2. Analysis of Total Content and VENE of Volatile Substances
3.3. Green Tea Odor Profiles during Spreading under Different Light-Intensity Treatments
3.3.1. Principal Component Analysis
3.3.2. Orthogonal Partial Least Squares Discriminant Analysis
3.3.3. Heatmap Cluster Analysis of Green Tea under Different Light-Intensity Treatments
3.3.4. Validation of the Fourteen Important Differential Compounds under Different Light-Intensity Treatments
4. Discussion
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Light Condition | Aroma | Taste | Liquor Color | Appearance of Waste Leaves | Comprehensive Sensory Evaluation |
---|---|---|---|---|---|
HL | 88.00 ± 2.00 b | 88.33 ± 2.08 c | 89.00 ± 4.00 a | 84.67 ± 4.04 a | 89.62 ± 1.11 c |
ML | 94.00 ± 1.73 a | 95.67 ± 0.58 a | 94.00 ± 3.00 a | 90.33 ± 4.51 a | 94.38 ± 0.78 a |
LL | 90.00 ± 1.00 b | 92.33 ± 1.53 b | 92.33 ± 3.06 a | 89.67 ± 2.08 a | 92.15 ± 0.57 b |
DARK | 90.00 ± 0.00 b | 91.33 ± 1.15 b | 92.00 ± 1.00 a | 89.33 ± 0.58 a | 91.78 ± 0.31 b |
NL | 90.00 ± 2.00 b | 93.33 ± 1.53 ab | 92.00 ± 2.00 a | 89.33 ± 1.15 a | 92.38 ± 0.15 b |
Compound Name | Odor Characteristic | OTs (µg∙kg−1) | OAV | ||||
---|---|---|---|---|---|---|---|
HL | ML | LL | DARK | NL | |||
(Z)-3-Hexen-1-ol | Green, leafy, grassy | 70 | 1.23 ± 0.05 a | 0.45 ± 0.01 d | 0.87 ± 0.01 b | 1.26 ± 0.02 a | 0.66 ± 0.02 c |
5-ethyldihydro-2(3H)-Furanone | Caramel, nutty, roasted, sweet, creamy | 9.7 | 1.56 ± 0.16 b | 2.97 ± 0.11 a | N.D | 1.69 ± 0.04 b | N.D |
1-Pentanol | Fruity | 5 | 6.6 ± 0.23 c | 9.39 ± 0.11 a | 5.74 ± 0.33 d | 7.74 ± 0.04 b | 5.12 ± 0.01 e |
Methyl salicylate | Minty, wintergreen-like | 40 | 3.11 ± 0.07 b | 3.57 ± 0.09 a | 2.23 ± 0.07 c | 2.9 ± 0.1 b | 2.39 ± 0.05 c |
1-Hexanol | Green, grassy | 5.6 | 4.62 ± 0.17 a | N.D | 2.07 ± 0.1 c | 3.77 ± 0.06 b | 1.52 ± 0.04 d |
3-Methyl-butanal | Apple-like and chocolate-like flavors under high dilution | 0.2 | 228.81 ± 13.23 b | 257.14 ± 4.57 a | 189.91 ± 4.27 c | 138.98 ± 1.16 d | 151.57 ± 4.2 d |
trans-Linalool oxide (furanoid) | Sweet, floral, creamy | 190 | 1.72 ± 0.05 c | 2.38 ± 0.02 a | 2.17 ± 0.01 b | 2.23 ± 0.01 b | 1.65 ± 0.02 c |
Nerol | Fresh, citrus, floral, green, sweet, lemon-like | 49 | 1.22 ± 0.02 b | 1.52 ± 0.02 a | N.D | 0.1 ± 0 d | 0.51 ± 0 c |
β-Cyclocitral | Herbal, clean, rose-like, fruity | 3 | 7.02 ± 0.1 b | 9.3 ± 0.32 a | 5.98 ± 0.41 c | 3.63 ± 0.01 d | 3.19 ± 0.05 d |
trans-β-Ionone | Violet, raspberry, floral | 0.007 | 64,204.26 ± 1270.98 a | 56,976.93 ± 916.74 b | 47,613 ± 360.76 c | 33,787.68 ± 418.39 d | 32,198.97 ± 686.29 d |
1-Octen-3-ol | Earthy, green, oily, vegetable-like, fungal | 1 | 344.92 ± 12.82 b | 73.29 ± 3.9 e | 164.47 ± 2.73 d | 254.03 ± 3.24 c | 393.34 ± 2.37 a |
Phenylethyl alcohol | Floral, rose-like | 390 | 1.77 ± 0.01 a | 1.76 ± 0.02 a | 1.52 ± 0.01 b | 1.29 ± 0.01 c | 1.19 ± 0.01 d |
Linalool | Floral, sweet, grape-like, woody | 0.22 | 798.65 ± 15.82 c | 1624.81 ± 5.67 a | 1401.15 ± 20.29 b | 1384.34 ± 14.01 b | 796.2 ± 19.8 c |
Safranal | Woody, spicy, medicinal, powdery, herbal | 3 | 4.06 ± 0.36 c | 4.95 ± 0.48 bc | 6.04 ± 0.4 a | 5.5 ± 0.13 ab | 4.87 ± 0.02 bc |
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He, Y.; Liu, S.; Kang, Y.; Periakaruppan, R.; Zhuang, J.; Wang, Y.; Chen, X.; Liu, X.; Li, X. The Light-Intensity-Affected Aroma Components of Green Tea during Leaf Spreading. Foods 2024, 13, 2349. https://doi.org/10.3390/foods13152349
He Y, Liu S, Kang Y, Periakaruppan R, Zhuang J, Wang Y, Chen X, Liu X, Li X. The Light-Intensity-Affected Aroma Components of Green Tea during Leaf Spreading. Foods. 2024; 13(15):2349. https://doi.org/10.3390/foods13152349
Chicago/Turabian StyleHe, Youyue, Shujing Liu, Yuzhong Kang, Rajiv Periakaruppan, Jing Zhuang, Yuhua Wang, Xuan Chen, Xinqiu Liu, and Xinghui Li. 2024. "The Light-Intensity-Affected Aroma Components of Green Tea during Leaf Spreading" Foods 13, no. 15: 2349. https://doi.org/10.3390/foods13152349