## 4 Conclusions  
This study demonstrated that the aroma quality and volatile compounds of green tea were significantly influenced by spreading under exposure to YLDI. Higher light intensities, particularly 6000 Lux, were found to enhance the overall sensory quality, with a pleasant floral aroma. Substantial variations in volatile profiles were observed in green tea exposed to YLDI via GC-E-Nose and targeted GC-MS/MS analysis. Totally, 70 volatile components were identified, with alcohols higher under 1000 Lux, aldehydes higher under 4000 Lux, and esters and alkenes higher at 6000 Lux. OAV analysis further highlighted the critical role of volatile compounds like citral, \(\beta\)-damascenone, and phenylethyl alcohol in contributing to the floral and fruity aromas, particularly in tea samples under 4000 and 6000 Lux treatments. The metabolic pathways of key aroma volatiles were also investigated, and the results demonstrated that higher light intensities facilitated the accumulation of critical aroma compounds, notably linalool and geraniol. In addition, key volatiles such as 2-methyl-propanal, phenylethyl alcohol, heptanal, decanal, citral, _cis_-jasmone, and \(\beta\)-damascenone exhibited significant positive correlations with multiple pivotal odorants, suggesting their critical role in the aroma development of tea samples under YLDI. The results provide invaluable insights for optimizing conditions to enhance the quality of green tea through light manipulation. In the future, genomics, proteomics, and other advanced techniques will be employed to elucidate the intrinsic formation mechanism of light manipulation.  
The following supporting information can be downloaded at: [[https://www.mdpi.com/article/10.3390/foods14081313/s1](https://www.mdpi.com/article/10.3390/foods14081313/s1)]([https://www.mdpi.com/article/10.3390/foods14081313/s1](https://www.mdpi.com/article/10.3390/foods14081313/s1)), Figure S1: The processing processes of green tea under yellow light with different intensities; Figure S2: Volatile fingerprints on MXT-5 and MXT-1701 columns obtained from GC-E-Nose analysis; Figure S3: OAV comparison of key volatile compounds in tea samples under yellow light with different intensities; Figure S4: Classification of 21 key volatile compounds based on their pathways; Table S1: Relevant standard information of volatile compounds; Table S2: The quantification information of volatile components in this study; Table S3: Results of sensory evaluation of tea samples under yellow light with different intensities; Table S4: The contents of volatile compounds in green tea samples under yellow light with different intensities; Table S5: The OAVs of volatile compounds in green tea samples under yellow light with different intensities. References [2; 23; 31; 41] are cited in the Supplementary Materials.  
Conceptualization, J.X. and Y.Y.; methodology, Q.W.; software, J.T.; validation, Q.W., J.H. and X.Z.; formal analysis, Q.W., J.H. and J.T.; investigation, J.X. and Y.Y.; resources, Y.Y., Y.J. and H.Y.; data curation, J.X.; writing--original draft preparation, Q.W. and J.H.; writing--review and editing, J.X. and Y.Y.Y.; visualization, X.Z.; supervision, Y.J.; project administration, H.Y.; funding acquisition, H.Y. All authors have read and agreed to the published version of the manuscript.  
This research was funded by the Science and Technology Innovation Project of the Chinese Academy of Agricultural Sciences (CAAS-ASTIP-TRICAAS).  
The original contributions presented in this study are included in the article/Supplementary Materials. Further inquiries can be directed to the corresponding authors.  
The authors declare no conflicts of interest.