## 3 Results and Discussion
### Analysis of the Effects of YLDI on the Volatile Compounds of Green Tea Using GC-MS/MS
#### 3.3.4 Analysis of the Correlations Between Key Volatile Components and Aroma Quality  
To better understand the potential intrinsic relationships between aroma quality and key volatile components, a correlation analysis was performed, with the results illustrated in Figure 4. The aroma quality of tea samples exposed to 1000 Lux showed a significant positive correlation with several volatile compounds, such as 1-octen-3-ol, \(\beta\)-damascenone, _cis_-jasmone, phenylethyl alcohol, 2-methyl-propanal, heptanal, decanal, and citral, highlighting their essential influence on the overall aroma quality.  
Next, the relationships between these key odorants were further elucidated. Phenylethyl alcohol exhibited strong positive correlations with 2-methyl-propanal (r = 0.98, \(p\) < 0.01) and decanal (r = 0.98, \(p\) < 0.01). These compounds generally contribute to the honey, fruity, and floral notes ([PERSON] et al., 2018; [PERSON] et al., 2018). Linalool was significantly correlated with phenylacetaldehyde (r = 0.97, \(p\) < 0.01), indicating their combined role in enhancing the sweet, floral, and fruity notes, which were common in high-quality tea aroma profiles ([PERSON] et al., 2018). 1-Octen-3-ol was positively correlated with \(\beta\)-damascenone (r = 0.90, \(p\) < 0.05) and cis-jasmone (r = 0.92, \(p\) < 0.05), which  
Figure 4: Correlation analysis between 21 key odorants with OAV > 1 and aroma quality of tea samples exposed to yellow light with different intensities. *, \(p\) < 0.05; **, \(p\) < 0.01; ***, \(p\) < 0.001; ***, \(p\) < 0.0001.  
were pivotal contributors to the floral and fruity aromas [27; 28]. The interactions between these ketones and alcohols likely amplify the tea's freshness and complexity [29]. Nerolidol showed a highly significant positive correlation with \(\beta\)-ionone (r = 1.00, \(p\) < 0.001). Both are derived from carotenoid degradation, and this close relationship points to their synergistic role in contributing to the fruity and violet-like notes of tea [30; 31; 32]. Citral was significantly positively correlated with decanal (r = 0.91, \(p\) < 0.05), 2-methyl-propanol (r = 0.93, \(p\) < 0.05), and heptanal (r = 0.89, \(p\) < 0.05). These aldehydes are recognized for their contributions to the citrus and fruity notes, which are commonly found in green tea [24; 25; 31]. Additionally, a highly significant positive correlation was observed between (\(E\), \(E\))-2,4-nonaldienal and (\(E\), \(E\))-2,4-decadiena (\(p\) < 0.001), with a correlation coefficient of \(r\) = 1.00. These two aldehydes, derived from fatty acids, are recognized for imparting fatty and green notes. _Cis_-Jasmone and \(\beta\)-damascenone are pivotal ketones influencing tea aroma [33]. _Cis_-Jasmone exhibited an extremely strong correlation with \(\beta\)-damascenone (r = 1.00, \(p\) < 0.05). Both _cis_-jasmone and \(\beta\)-damascenone were found to be significantly positively correlated with 2-methyl-propanol, decanal, and citral. It is hypothesized that these ketones and aldehydes function synergistically to enhance the complexity and richness of tea aroma.  
In summary, key volatiles such as 2-methyl-propanal, phenylethyl alcohol, heptanal, decanal, citral, _cis_-jasmone, and \(\beta\)-damascenone displayed significant positive correlations with multiple pivotal odorants. These robust interactions indicate their significant contribution to the aroma development of tea samples under YLDI. Further exploration of the molecular interactions involved will enhance our understanding of the mechanisms underlying aroma formation.