Hızlı Katı-Sıvı Dinamik Ekstraksiyon yöntemiyle üretilen Türk siyah çay içeceğinin uçucu maddeleri ve duyusal özellikleri

Öz

Siyah çay, çay çeşitleri arasında dünya pazarının büyük bir bölümünü kaplamaktadır. Türk siyah çayı da çay çeşitlerinden biridir ve Türkiye'de de en popüler içecektir. Ancak demleme süresi Seylan çayı gibi siyah çaylara göre daha uzundur. Türk siyah çayının demleme süresini azaltmak için laboratuvar ölçeğinde hızlı ekstraksiyon sistemi kurulmuştur. Klasik Türk çayının özelliklerine yaklaşmak için sistemdeki saf suyun yanı sıra oksijenli saf suyun etkileri araştırıldı. Çayların özellikleri duyusal ve uçucu bileşen analizi ile belirlenmiş ve karşılaştırılmıştır. Çaylarda 14 aldehit, 11 alkol, 7 keton, 2 alifatik hidrokarbon ve 1 asit bileşiği tespit edildi. Örneklerdeki majör ve minör alkoller linalool (56.18 µg/g) ve geraniol (2.22 µg/g) idi. Keton grubunda en yüksek konsantrasyona sahip üç bileşik, klasik çayda tespit edilen 6-metil-5-hepten-2-on (59,68 µg/g), β-iyonon (51,93 µg/g) ve α-iyonon (44,63 µg/g) olmuştur. Alifatik hidrokarbon grubundaki iki bileşik dekan ve dodekandır. Metil salisilat asit, asit grubundaki tek bileşiktir. En yüksek konsantrasyonu (25.93 µg/g) klasik çayda tespit edilmiştir. İki yöntemle ekstrakte edilen çaylardaki uçucu bileşikler arasındaki anlamlı farklılıklar p < 0.05 düzeyinde değerlendirilmiştir. Duyusal analizde sıralama ve puanlama kontrolden fark testleri uygulanmıştır. Dinamik sıvı ekstraksiyon yöntemi ile oksijenli ve oksijensiz sular (her biri ayrı ayrı) kullanılarak üretilen çayların en iyi sürelerinin 120s olduğu tespit edilmiştir. Numunelerin renk ve parlaklık değerleri birbirlerinden ve referans numuneden farklıydı. Dinamik sıvı ekstraksiyonu ile elde edilen çayların aroma ve koku değerleri birbirlerine benzer olmakla birlikte referans örnekten farklıdır (p<0.05).

Anahtar Kelimeler

• Demlenmiş siyah çay
• Ekstraksiyon
• Oksijenli su

Volatiles and sensory characteristics of Turkish black tea drink produced by Rapid Solid-Liquid Dynamic Extraction

Abstract

Black tea occupies the majority of the world market among tea varieties. Turkish black tea is one of tea varieties, and it is the most popular drinks in Turkey, too. But its brewing time is longer than black teas such as Ceylon tea. The rapid extraction system in the laboratory scale was established to reduce brewing time of Turkish black tea. The effects of oxygenated pure water as well as pure water in the system were investigated to approach the properties of classical Turkish tea. The properties of the teas were determined and compared by sensory and volatile component analysis. 14 aldehydes, 11 alcohols, 7 ketones, 2 aliphatic hydrocarbons and 1 acid compound were identified in the teas. The major and minor alcohols in the samples were linalool (56.18 µg/g) and geraniol (2.22 µg/g). Three compounds with the highest concentration in ketone group were 6-methyl-5-hepten-2-one (59.68 µg/g), β-ionone (51.93 µg/g) and α-ionone (44.63 µg/g) detected in the classic tea. Two compounds in aliphatic hydrocarbon group were decane and dodecane. Methylsalicylate acid is the only compound in the acid group. Its highest concentration (25.93 µg/g) was detected in the classic tea. The significant differences among volatile compounds in the teas extracted by two methods were evaluate at the level of p < 0.05. Ranking and scoring difference-from-control tests were applied in the sensory analysis. It was determined that the best times of the teas produced using the oxygenated and the non-oxygenated waters (each separately) with the dynamic liquid extraction method were 120s. The color and brightness values of the samples were different from each other and from reference sample. The aroma and odor values of the teas obtained from the dynamic liquid extraction were similar to each other but different from reference sample (p<0.05).

Keywords

• Brewed black tea
• Extraction
• Oxygenated water

Kaynakça

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