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On-line Access: 2014-04-06

Received: 2013-09-03

Revision Accepted: 2013-12-15

Crosschecked: 2014-03-18

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Journal of Zhejiang University SCIENCE B 2014 Vol.15 No.4 P.313-321

http://doi.org/10.1631/jzus.B1300238


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


Author(s):  Jiang Shi1,2, Li Wang3, Cheng-ying Ma1, Hai-peng Lv1, Zong-mao Chen1, Zhi Lin1

Affiliation(s):  1. Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; more

Corresponding email(s):   linz@tricaas.com

Key Words:  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


Jiang Shi, Li Wang, Cheng-ying Ma, Hai-peng Lv, Zong-mao Chen, Zhi Lin. Aroma changes of black tea prepared from methyl jasmonate treated tea plants[J]. Journal of Zhejiang University Science B, 2014, 15(4): 313-321.

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author="Jiang Shi, Li Wang, Cheng-ying Ma, Hai-peng Lv, Zong-mao Chen, Zhi Lin",
journal="Journal of Zhejiang University Science B",
volume="15",
number="4",
pages="313-321",
year="2014",
publisher="Zhejiang University Press & Springer",
doi="10.1631/jzus.B1300238"
}

%0 Journal Article
%T Aroma changes of black tea prepared from methyl jasmonate treated tea plants
%A Jiang Shi
%A Li Wang
%A Cheng-ying Ma
%A Hai-peng Lv
%A Zong-mao Chen
%A Zhi Lin
%J Journal of Zhejiang University SCIENCE B
%V 15
%N 4
%P 313-321
%@ 1673-1581
%D 2014
%I Zhejiang University Press & Springer
%DOI 10.1631/jzus.B1300238

TY - JOUR
T1 - Aroma changes of black tea prepared from methyl jasmonate treated tea plants
A1 - Jiang Shi
A1 - Li Wang
A1 - Cheng-ying Ma
A1 - Hai-peng Lv
A1 - Zong-mao Chen
A1 - Zhi Lin
J0 - Journal of Zhejiang University Science B
VL - 15
IS - 4
SP - 313
EP - 321
%@ 1673-1581
Y1 - 2014
PB - Zhejiang University Press & Springer
ER -
DOI - 10.1631/jzus.B1300238


Abstract: 
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 β-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 β-primeverosidase were upregulated by two and three folds, respectively, by the MeJA treatment (P<0.01); however, the gene expression of β-glucosidase was downregulated to a half level. In general, the aroma quality of the MeJA-treated black tea was clearly improved.

茉莉酸甲酯诱导茶鲜叶制成的红茶中香气成分变化

研究目的:为茉莉酸甲酯诱导来提高茶叶香气品质提供理论依据,为新型花香红茶的研制提供技术支持。
创新要点:首次将茉莉酸甲酯应用于诱导茶叶香气品质提高,初步验证了茶叶香气品质提高的本质原因:相关酶活性提高,基因表达上调。
研究方法:采用顶空固相微萃取法(HS-SPME)对红茶香气进行富集,气相色谱-质谱联用仪(GC-MS)进行解吸附分析,实时定量多聚酶链式反应(qRT-PCR)分析茶鲜叶中香气相关酶基因表达。
重要结论:茉莉酸甲酯诱导后的茶鲜叶中多酚氧化酶(PPO)活性上升,β-葡萄糖苷酶活性下降;PPO和β-樱草糖苷酶基因表达上调,β-葡萄糖苷酶基因表达下调。茉莉酸甲酯诱导后的茶鲜叶能明显提高由其制成的红茶香气品质,且萜烯醇类和萜烯类含量明显提高。

关键词:红茶;香气;茉莉酸甲酯;顶空固相微萃取(HS-SPME)

Darkslateblue:Affiliate; Royal Blue:Author; Turquoise:Article

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