TÜRKİYE VE JAPONYA MENŞELİ MATCHA TOZLARININ FİZİKOKİMYASAL VE DUYUSAL ÖZELLİKLERİNİN KARŞILAŞTIRILMASI

Abstract

Bu çalışmada Türkiye (TM1–TM5) ve Japonya (JM) menşeli matcha tozlarının fizikokimyasal ve duyusal özellikleri karşılaştırılmıştır. Suda çözünürlük indeksi Türkiye menşeli matcha tozlarında %30.24–35.76 arasında değişirken, Japonya menşeli üründe %32.32 olarak belirlenmiştir. Toplam fenolik madde bakımından Türkiye menşeli örnekler (63.50–111.30 mg GA/g), Japonya menşeli ürüne (64.61 mg GA/g) benzer veya daha yüksek değerler göstermiştir. Bu bulguları destekler şekilde, Türkiye menşeli matcha tozlarının antioksidan kapasitesi ABTS yöntemiyle 1118.30–1596.40 µmol Trolox/g, DPPH yöntemiyle 1257.00–1481.60 µmol Trolox/g aralığında ölçülmüş; Japonya menşeli ürün ise sırasıyla 1138.70 ve 1129.00 µmol Trolox/g değerlerini göstermiştir. Klorofil a, b ve toplam klorofil değerleri bakımından yalnızca bir Türkiye menşeli örnek Japon menşeli üründen daha yüksek bulunmuştur. Duyusal analizlerde tüm örneklerde buruk, otumsu, kınamsı, odunumsu-samanımsı ve yosunsu-balığımsı tatlar baskın olurken, Japonya menşeli örnek daha düşük yoğunluklu bir tat profili sergilemiştir. Bulgular, yerli matcha tozlarının kalite potansiyelini ortaya koymaktadır.

Keywords

• Matcha
• renk
• çözünürlük
• toplam fenol
• antioksidan aktivite
• duyusal

COMPARISON OF PHYSICOCHEMICAL AND SENSORY PROPERTIES OF MATCHA POWDERS FROM TÜRKİYE AND JAPAN

Abstract

This study compared the physicochemical and sensory properties of Turkish (TM1–TM5) and Japanese (JM) matcha powders. The water solubility index ranged from 30.24% to 35.76% in Turkish samples, while the Japanese product showed 32.32%. Total phenolic content of Turkish matchas (63.50–111.30 mg GA/g) was comparable to or exceeded that of the Japanese product (64.61 mg GA/g). Supporting these findings, the antioxidant capacity of Turkish matchas was measured at 1118.30–1596.40 µmol Trolox/g by the ABTS method and 1257.00–1481.60 µmol Trolox/g by the DPPH method, whereas the Japanese product showed 1138.70 and 1129.00 µmol Trolox/g, respectively. Only one Turkish sample showed higher chlorophyll a, b, and total chlorophyll values than the Japanese product. Sensory analysis revealed that bitter-astringent, green, henna-like, straw-like, and seaweed notes were dominant in all samples, with the Japanese product exhibiting a lower-intensity flavor profile. These findings highlight the high-quality potential of Turkish matcha powders.

Keywords

• Matcha
• color
• solubility
• total phenol
• antioxidant activity
• sensory

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