# Effect of Blue Light Intensity During Spreading on the Aroma of Green Tea
## 5 Conclusions  
The intensity of blue light significantly influenced the sensory quality and aroma development in green tea. This research systematically examined the volatile components of green tea subjected to various light treatments during the spreading stage using HS-SPME-GC-MS. MBL was identified as the optimal light condition for creating high-qualitygreen tea with a robust and enduring fruity and flower aroma. OPLS-DA and rOAV analysis identified the 16 main volatile compounds. Blue light intensity significantly impacted different sources of volatile compounds; MBL treatment being the most effective in forming and transforming volatile terpen, thereby enhancing the fruity and floral aroma in green tea. Enhancing the nerol content through HBL treatment improved the flower aroma in green tea. To provide technical guidance to produce high-quality green tea, the influence of different light conditions on the formation of aroma during tea spreading was systematically studied. The research results provide a theoretical basis and technical support for the targeted processing of high-quality green tea. The following supporting information can be downloaded at: [[https://www.mdpi.com/article/10.3390/foods14081308/s1](https://www.mdpi.com/article/10.3390/foods14081308/s1)]([https://www.mdpi.com/article/10.3390/foods14081308/s1](https://www.mdpi.com/article/10.3390/foods14081308/s1)), Table S1: Volatile compounds were detected by HS-SPME-GC-MS in green tea under different light conditions; Table S2: Volatile components screened according to VIP > 1 and \(p\) < 0.05 in green tea under different light conditions. Y.H. : Conceptualization, Investigation, Methodology, Writing original draft. Y.T. : Data curation, Formal analysis. S.S.: Formal analysis, Investigation. L.L. : Conceptualization, Investigation, Funding acquisition. S.A.: Investigation, Funding acquisition. G.Z. (Guoming Zhou): Investigation, Funding acquisition. J.Z. : Formal analysis, Investigation, Funding acquisition. S.L. : Data curation. Y.Y. : Writing--review & editing. A.J. : Investigation. C.P. : Validation, X.L. : Conceptualization, Writing--review & editing, Funding acquisition. G.Z. ([PERSON]): Conceptualization, Writing--review & editing, Funding acquisition. All authors have read and agreed to the published version of the manuscript. This work was funded by the Research and demonstration project of key technologies of tea garden photovoltaic power generation (HNKJ22-H135), the Modern Agriculture and Health Industry Research Institute Project of Wencheng County (2022 NKY03), the Yongjia Modern Agricultural Industry Research Institute Industrial upgrading project (2023Y002), the Industrial Enhancement Project of Cangnan Modern Agricultural Industry Research Institute (2024 CNYY07), the Wenxian Science and Technology Plan Project (2024 CX001), the Key Research and Development Program of Sichuan Province (2023 YFN0010), the Expert Workstation of Yunnan Province (202305 AF150198), and the Nanjing Agricultural Major Technology Collaborative Promotion Plan Project (2024 NJXTTG 10). In this study, tea sensory evaluation adhered to the method outlined in the Chinese National Standard Methodology (GB/T 23776-2018 [43]). The applied tea samples were safe for consumption without any additional reagent, so ethics approval was not required for this research. Furthermore, the national laws do not require ethical approval for sensory evaluation, and there are no human ethics committees or formal documentation procedures available for sensory evaluation. However, appropriate protocols for protecting the rights and privacy of all participants were utilized during the study, e.g., no coercion to participate, full disclosure of the study requirements and risks, verbal consent of participants, and the ability to withdraw from the study at any time. Verbal informed consent was obtained from the participants. The original contributions presented in the study are included in the article; further inquiries can be directed to the corresponding author.