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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書目詳細資料
發表在:Front Plant Sci
Main Authors: Shi, Jiang, Xie, Dongchao, Qi, Dandan, Peng, Qunhua, Chen, Zongmao, Schreiner, Monika, Lin, Zhi, Baldermann, Susanne
格式: Artigo
語言:Inglês
出版: Frontiers Media S.A. 2019
主題:
Plant Science
在線閱讀: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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