Study on the Effect of Exogenous Methyl Jasmonate on Tea Aroma
|School||Chinese Academy of Agricultural Sciences|
|Keywords||Methyl jasmonate Induction of exogenous Tea aroma Headspace - solid phase microextraction Gas chromatography - mass spectrometry - sniffing associated with|
The aroma is one of the important indicators to measure the quality of tea , impact factor main tea varieties , natural environment , cultivation conditions , processes , and induced by exogenous . In this study, the use of exogenous methyl jasmonate induced on tea , using advanced analytical tools HS-SPME/GC-MS and GC-O , after induction of fresh tea leaves and prepared the finished tea aroma composition changes to clarify the impact of exogenous methyl jasmonate tea aroma , provide theoretical foundation and technical support to improve the sensory quality of tea and the development of new flavor tea exogenous inducer . After the study, the main conclusions are as follows : 1 methyl jasmonate treatment tea tree , terpenes can induce fresh leaves aroma components , the improvement of the relative content of hexene esters and aroma compounds , and exhibit a certain time dynamic variation , i.e. the majority of the ester compound of the terpene and hexene relative content reached the highest at 24 hours after induction . 0.05% methyl jasmonate treatment has little effect on the fresh tea leaves aroma components , 0.10% , 0.25% and 0.50% , could improve the relative content of fresh tea leaves aroma components terpenes and aroma components hexene esters to 0.25% and 0.50% , the effect is most obvious. Methyl jasmonate induced fresh tea leaves prepared the finished tea aroma sensory quality improved significantly , which was the most obvious of green tea and oolong tea , aroma components terpenes , hexene esters and other aroma compounds relative content increased by treatment with methyl jasmonate variation of the impact of fresh tea leaves are basically the same . Terpenes , hexene esters induced by sniffing found to have a certain aroma activity , may be the reasons for the improvement of the sensory quality of the finished tea aroma . 3 terpenes the , Bi Cheng eggplant oleyl , α- , β- Bi Cheng eggplant oleyl caryophyllene , α - law farnesene , of δ- cadinene , etc. , esters hexene butyric acid - cis -3 - hexenyl acetate, isovalerate - cis-3 - hexenyl hexanoate - cis-3 - hexenyl acetate, hexanoic acid - trans-3 - hexenyl acetate, benzoate - cis-3 - hexenyl acetate , etc. induced by exogenous methyl jasmonate finished tea fresh tea leaves and prepared obvious changes in the relative content of aroma compounds . β- cadinene , Cuba ene , Kube alcohol , indole induced by exogenous methyl jasmonate finished tea fresh tea leaves and prepared new aroma compounds .