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 and rolling, and fermentation, were analyzed. MeJA treatment of tea leaves (12, 24, 48, and 168 h) greatly promotes the aroma quality of green, oolong, and black tea products when comparing with untreated ones (0 h) and as confirmed by sensory evaluation. MeJA modulates the aroma profiles before, during, and after processing. Benzyl alcohol, benzaldehyde, 2-phenylethyl alcohol, phenylacetaldehyde, and trans-2-hexenal increased 1.07- to 3-fold in MeJA-treated fresh leaves and the first two maintained at a higher level in black tea and the last two in green tea. This correlates with a decrease in aromatic amino acids by more than twofold indicating a direct relation to tryptophan- and phenylalanine-derived volatiles. MeJA-treated oolong tea wasTea 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 and rolling, and fermentation, were analyzed. MeJA treatment of tea leaves (12, 24, 48, and 168 h) greatly promotes the aroma quality of green, oolong, and black tea products when comparing with untreated ones (0 h) and as confirmed by sensory evaluation. MeJA modulates the aroma profiles before, during, and after processing. Benzyl alcohol, benzaldehyde, 2-phenylethyl alcohol, phenylacetaldehyde, and trans-2-hexenal increased 1.07- to 3-fold in MeJA-treated fresh leaves and the first two maintained at a higher level in black tea and the last two in green tea. This correlates with a decrease in aromatic amino acids by more than twofold indicating a direct relation to tryptophan- and phenylalanine-derived volatiles. MeJA-treated oolong tea was characterized by a more pleasant aroma. Especially the terpenoids linalool and oxides, geraniol, and carvenol increased by more than twofold.…
| Author details: | Jiang ShiORCiD, Dongchao Xie, Dandan Qi, Qunhua Peng, Zongmao ChenORCiDGND, Monika SchreinerORCiDGND, Zhi LinORCiD, Susanne BaldermannORCiDGND |
|---|---|
| DOI: | https://doi.org/10.3389/fpls.2019.00781 |
| ISSN: | 1664-462X |
| Pubmed ID: | https://pubmed.ncbi.nlm.nih.gov/31258544 |
| Title of parent work (English): | Frontiers in plant science |
| Publisher: | Frontiers Research Foundation |
| Place of publishing: | Lausanne |
| Publication type: | Article |
| Language: | English |
| Date of first publication: | 2019/06/14 |
| Publication year: | 2019 |
| Release date: | 2021/01/25 |
| Tag: | amino acids; aroma quality; methyl jasmonate; tea processing; volatile compounds |
| Volume: | 10 |
| Number of pages: | 13 |
| Funding institution: | National Natural Science Foundation of China (NSFC)National Natural Science Foundation of China [31270734]; earmarked fund for China Agricultural Research System [CARS-23]; Zhejiang 547 Provincial Science and Technology Plan Project [2007C12G3020014]; Federal Ministry of Food and Agriculture; Ministry of Sciences, Research and Cultural Affairs of Brandenburg; Thuringian Ministry of Infrastructure and Agriculture |
| Organizational units: | Mathematisch-Naturwissenschaftliche Fakultät / Institut für Ernährungswissenschaft |
| DDC classification: | 5 Naturwissenschaften und Mathematik / 57 Biowissenschaften; Biologie / 570 Biowissenschaften; Biologie |
| 6 Technik, Medizin, angewandte Wissenschaften / 61 Medizin und Gesundheit / 610 Medizin und Gesundheit | |
| Peer review: | Referiert |
| Publishing method: | Open Access / Gold Open-Access |
| DOAJ gelistet | |
| License (German): |  CC-BY - Namensnennung 4.0 International |
