Effect of rolling methods and storage on volatile constituents of Turkish black tea

Basit Öğe Kaydı
dc.contributor.authorOzdemir F.
dc.contributor.authorTontul I.
dc.contributor.authorBalci-Torun F.
dc.contributor.authorTopuz A.
dc.date.accessioned2020-03-26T19:43:46Z
dc.date.available2020-03-26T19:43:46Z
dc.date.issued2017
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe leaves of harvested tea [Camellia sinensis (L.) O. Kuntze] can be processed into different products such as black tea, green tea and oolong tea. Black tea is the mostly consumed worldwide among these products. Black tea production is achieved by a series of processing steps namely withering, rolling, fermentation, drying, sieving and packaging. Rolling is one of the most important steps in the production as it ensures uniform maceration of tea leaves and promotes oxidation reactions catalysed by phenol oxidase enzymes during the fermentation process. The rolling of tea leaves is generally performed by either Crushing-Tearing-Curling (CTC), rotorvane or Orthodox methods. However, in Turkey, rolling is also performed using a combination of rotorvane and orthodox which is called the “ÇAYKUR” method. The rolling method provides a unique taste and flavours. Thus, this study was conducted to compare volatile constituents of the black teas produced by the above rolling methods and to determine the volatiles during the 6-month storage period. Some specific compounds such as 2,6-nonadienal, 3-hexen-2-one and dodecanal for ÇAYKUR, 2,5-octanedione for Orthodox and methylpyrazine for CTC were identified to differentiate the rolling system. This study also showed that a few compounds can be used as markers of storage. The number and amounts of volatiles, especially compounds with a high molecular weight, increased by storage. In addition, the flavour quality of the teas was evaluated by the Wickremasinghe–Yamanishi ratio (WYR), Mahanta ratio (MR) and Owuor Flavour Index. Copyright © 2017 John Wiley & Sons, Ltd.en_US
dc.description.sponsorshipAkdeniz Ãœniversitesien_US
dc.description.sponsorshipThe authors would like to thank the Research Administration Unit of Akdeniz University (Antalya, Turkey).en_US
dc.identifier.doi10.1002/ffj.3385en_US
dc.identifier.endpage375en_US
dc.identifier.issn0882-5734en_US
dc.identifier.issue5en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage362en_US
dc.identifier.urihttps://dx.doi.org/10.1002/ffj.3385
dc.identifier.urihttps://hdl.handle.net/20.500.12395/35752
dc.identifier.volume32en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherJohn Wiley and Sons Ltden_US
dc.relation.ispartofFlavour and Fragrance Journalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectblack teaen_US
dc.subjectflavour quality indexen_US
dc.subjectrollingen_US
dc.subjectstorageen_US
dc.subjectvolatile constituentsen_US
dc.titleEffect of rolling methods and storage on volatile constituents of Turkish black teaen_US
dc.typeArticleen_US

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