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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Detaylı Bibliyografya
Yayımlandı:Front Plant Sci
Asıl Yazarlar: Shi, Jiang, Xie, Dongchao, Qi, Dandan, Peng, Qunhua, Chen, Zongmao, Schreiner, Monika, Lin, Zhi, Baldermann, Susanne
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Frontiers Media S.A. 2019
Konular:
Plant Science
Online Erişim: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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