Methyl Jasmonate-Induced Changes of Flavor Profiles During the Processing of Green, Oolong, and Black Tea.

Shi, Jiang; Xie, Dongchao; Qi, Dandan; Peng, Qunhua; Chen, Zongmao; Schreiner, Monika; Lin, Zhi; Baldermann, Susanne

Shi, Jiang; Xie, Dongchao; Qi, Dandan; Peng, Qunhua; Chen, Zongmao; Schreiner, Monika; Lin, Zhi; Baldermann, Susanne.

Afiliación

Shi J; Leibniz Institute of Vegetable and Ornamental Crops, Grossbeeren, Germany.
Xie D; Institute of Nutritional Science, University of Potsdam, Potsdam, Germany.
Qi D; Key Laboratory of Tea Biology and Resource Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China.
Peng Q; Key Laboratory of Tea Biology and Resource Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China.
Chen Z; Graduate School of Chinese Academy of Agricultural Sciences, Beijing, China.
Schreiner M; Key Laboratory of Tea Biology and Resource Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China.
Lin Z; Graduate School of Chinese Academy of Agricultural Sciences, Beijing, China.
Baldermann S; Key Laboratory of Tea Biology and Resource Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China.

Front Plant Sci ; 10: 781, 2019.

Article en En | MEDLINE | ID: mdl-31258544

Palabras clave

amino acids; aroma quality; methyl jasmonate; tea processing; volatile compounds

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Front Plant Sci Año: 2019 Tipo del documento: Article País de afiliación: Alemania

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