Methyl Jasmonate-Induced Changes of Flavor Profiles During the Processing of Green, Oolong, and Black Tea

Tea aroma is one of the most important factors affecting the character and quality of tea. Here we describe the practical application of methyl jasmonate (MeJA) to improve the aroma quality of teas. The changes of selected metabolites during crucial tea processing steps, namely, withering, fixing an...

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Detalhes bibliográficos
Publicado no:Front Plant Sci
Main Authors: Shi, Jiang, Xie, Dongchao, Qi, Dandan, Peng, Qunhua, Chen, Zongmao, Schreiner, Monika, Lin, Zhi, Baldermann, Susanne
Formato: Artigo
Idioma:Inglês
Publicado em: Frontiers Media S.A. 2019
Assuntos:
Plant Science
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC6587438/
https://ncbi.nlm.nih.gov/pubmed/31258544
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fpls.2019.00781
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