Dissertation
Dissertation > Agricultural Sciences > Crop > Economic crops > Beverage crops > Tea

Study on the Effect of Exogenous Methyl Jasmonate on Tea Aroma

Author WangLi
Tutor LinZhi
School Chinese Academy of Agricultural Sciences
Course Tea Science
Keywords Methyl jasmonate Induction of exogenous Tea aroma Headspace - solid phase microextraction Gas chromatography - mass spectrometry - sniffing associated with
CLC S571.1
Type Master's thesis
Year 2010
Downloads 195
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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 .

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