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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Bibliographic Details
Published in:Front Plant Sci
Main Authors: Shi, Jiang, Xie, Dongchao, Qi, Dandan, Peng, Qunhua, Chen, Zongmao, Schreiner, Monika, Lin, Zhi, Baldermann, Susanne
Format: Artigo
Language:Inglês
Published: Frontiers Media S.A. 2019
Subjects:
Plant Science
Online Access: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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