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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Detalles Bibliográficos
Autores principales: Shi, Jiang, Xie, Dongchao, Qi, Dandan, Peng, Qunhua, Chen, Zongmao, Schreiner, Monika, Lin, Zhi, Baldermann, Susanne
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2019
Materias:
Plant Science
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6587438/
https://www.ncbi.nlm.nih.gov/pubmed/31258544
http://dx.doi.org/10.3389/fpls.2019.00781

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6587438/
https://www.ncbi.nlm.nih.gov/pubmed/31258544
http://dx.doi.org/10.3389/fpls.2019.00781

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