The Changes of Aroma Compounds during Black Tea Manufacture (Turkish with English Abstract)

Year 2009, Volume: 34 Issue: 2, 115 - 119, 01.04.2009

Eda Çalıkoglu Ali Bayrak

Abstract

There are four major process stages in black tea manufacture, namely, withering, rolling, fermentation and drying. Formation of tea aroma during manufacturing is a complex process depending on the variety of tea plant, geographical location, climatic and manufacturing conditions. Particularly withering and fermentation stages influence the formation of the aroma compounds during black tea manufacture. Tea aroma is recently demonstrated to be an important quality parameter determining the price of made tea.

Keywords

Tea manufacturing, aroma compounds, biogenes

Çay İşleme Sırasında Aroma Maddelerindeki Değişim

Abstract

Siyah çayın islenmesinde dört temel asama vardır. Bunlar; soldurma, kıvırma, fermantasyon ve kurutmadır. Çay yapragının ürüne islenmesi sırasında çay aromasının olusumu, bitkiye, cografi bölgeye, iklim ve üretim kosullarına baglı olarak degisen karmasık bir islemdir. Çay isleme sırasında uygulanan özellikle soldurma ve fermantasyon asaması aroma maddelerinin olusumunu büyük ölçüde etkiler. Çay aroması, son yıllarda ürünün fiyatını belirleyen önemli bir kalite kriteri olarak gösterilmektedir.

Keywords

Çay isleme, aroma maddeleri, olusum

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