ArticleFrontiers in plant science2019
Methyl Jasmonate-Induced Changes of Flavor Profiles During the Processing of Green, Oolong, and Black Tea.
Article in Frontiers in plant science, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
16 citing papers in PubMed.
- Stage-specific accumulation of characteristic aroma compounds in Lichuan black tea manufactured from 'Echa 10'.Food chemistry: X · 2026Article
- Tea-inspired curing modulates chemical composition, volatile aroma, and sensory quality of flue-cured tobacco leaves.Scientific reports · 2026Article
- A novel "tea nurturing flowers" perspective: tea dhool moisture‑controlled preservation of Osmanthus vitality for superior scented tea aroma.NPJ science of food · 2026Article
- Heterogeneous impact of tea consumption on COPD risk in smokers: insights from the PIFCOPD study.Frontiers in medicine · 2026Article
- The impact of the unique two-stage bunch-drying on the formation of the floral aroma of Niangniang tea.Food chemistry: X · 2025Article
- Divergent MYB paralogs determine spatial distribution of linalool mediated by JA and DNA demethylation participating in aroma formation and cold tolerance of tea plants.Plant biotechnology journal · 2025Article
- Isolation and evaluation of aFrontiers in bioengineering and biotechnology · 2025Article
- Characterization of primary aroma compounds in Pu-erh raw tea sourced from various regions using gas chromatography-mass spectrometry and headspace solid-phase microextraction.Journal of food science · 2024Article
- Lipidomics, transcription analysis, and hormone profiling unveil the role ofHorticulture research · 2024Article
- The Dynamic Change in Aromatic Compounds and Their Relationship withMetabolites · 2023Article
- Identification of QTL controlling volatile terpene contents in tea plant (Frontiers in plant science · 2023Article
- Application of yeast in plant-derived aroma formation from cigar filler leaves.Frontiers in bioengineering and biotechnology · 2022Article
- Enhanced volatile emissions and anti-herbivore functions mediated by the synergism between jasmonic acid and salicylic acid pathways in tea plants.Horticulture research · 2022Article
- Integrated proteomic and metabolomic analyses reveal the importance of aroma precursor accumulation and storage in methyl jasmonate-primed tea leaves.Horticulture research · 2021Article
- Genome-wide and expression pattern analysis of JAZ family involved in stress responses and postharvest processing treatments in Camellia sinensis.Scientific reports · 2020Article
- Phytohormones Regulate Accumulation of Osmolytes Under Abiotic Stress.Biomolecules · 2019Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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 was characterized by a more pleasant aroma. Especially the terpenoids linalool and oxides, geraniol, and carvenol increased by more than twofold.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.