Aroma changes of black tea prepared from methyl jasmonate treated tea plants

文献类型： 外文期刊

第一作者： Shi, Jiang

作者： Shi, Jiang;Ma, Cheng-ying;Lv, Hai-peng;Chen, Zong-mao;Lin, Zhi;Shi, Jiang;Wang, Li

作者机构：

关键词： Aroma;Black tea;Methyl jasmonate (MeJA);Headspace solid-phase microextraction (HS-SPME);Gas chromatography-mass spectrometry (GC-MS);Gas chromatography-olfactometry (GC-O);Gene expression

期刊名称：JOURNAL OF ZHEJIANG UNIVERSITY-SCIENCE B （ 影响因子：3.066； 五年影响因子：3.057 ）

ISSN： 1673-1581

年卷期： 2014 年 15 卷 4 期

页码：

收录情况： SCI

摘要： Methyl jasmonate (MeJA) was widely applied in promoting food quality. Aroma is one of the key indicators in judging the quality of tea. This study examined the effect of exogenous MeJA treatment on tea aroma. The aroma components in black tea prepared from MeJA-treated fresh tea leaves were extracted using headspace solid-phase microextraction (HS-SPME) and were analyzed using gas chromatography-mass spectrometry (GC-MS) and GC-olfactometry (GC-O). Forty-five volatile compounds were identified. The results revealed that the MeJA-treated black tea had higher levels of terpene alcohols and hexenyl esters than the untreated tea. Moreover, several newly components, including copaene, cubenol, and indole, were induced by the MeJA treatment. The activities of polyphenol oxidase and beta-glucosidase in fresh tea leaves changed after the MeJA treatment. Quantitative real-time polymerase chain reaction (qRT-PCR) analysis indicated that the gene expression levels of polyphenol oxidase and beta-primeverosidase were upregulated by two and three folds, respectively, by the MeJA treatment (P < 0.01); however, the gene expression of beta-glucosidase was downregulated to a half level. In general, the aroma quality of the MeJA-treated black tea was clearly improved.

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