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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Veröffentlicht in:Front Plant Sci
Hauptverfasser: Shi, Jiang, Xie, Dongchao, Qi, Dandan, Peng, Qunhua, Chen, Zongmao, Schreiner, Monika, Lin, Zhi, Baldermann, Susanne
Format: Artigo
Sprache:Inglês
Veröffentlicht: Frontiers Media S.A. 2019
Schlagworte:
Plant Science
Online Zugang: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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