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

Yıl 2024, Cilt: 7 Sayı: 2, 79 - 90, 31.12.2024

Öz

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).

Kaynakça

  • [1] Y. Gao and Y. Li, “Analysis of Tea Material Culture in China and Britain,” In SHS Web of Conferences,159, 02008, 2023.
  • [2] S. Y. Pan, Q. Nie, H. C. Tai, X. L. Song, and Y. F. Tong, “Tea and tea drinking: China’s outstanding contributions to the mankind,” Chinese medicine, vol. 17(1), pp. 1-40, 2022.
  • [3] WPR, “Tea Consumption by Country,” 2023. https://worldpopulationreview.com
  • [4] FAO, “Food and Agriculture Organization, Intergovernmental group on tea, emerging trends in tea consumption: informing a generic promotion process, Hangzhou, the people’s Republic of China” 2019. [document on the Internet]. FAO;2018 [cited 2019 Sep 20]. Available from: http:// www. fao.org/3/ MW522 EN/ mw522 en. pdf
  • [5] O. Yildirim, and O. B. Karaca, “The consumption of tea and coffee in Turkey and emerging new trends,”Journal of Ethnic Foods, vol. 9(1), pp. 1-11, 2022.
  • [6] L. Xu, G. Xia, Z. Luo, and S. Liu, “UHPLC Analysis of Major Functional Components in Six Types of Chinese Teas: Constituent Profile and Origin Consideration,” LWT-Food Science and Technology, vol. 102,pp. 52-57, 2019.
  • [7] M.Y. Chang, Y.Y. Lin, Y.C. Chang, W.Y. Huang, W.S. Lin, C.Y. Chen, S.L. Huang, and Y.S. Lin, “Effects of Infusion and Storage on Antioxidant Activity and Total Phenolic Content of Black Tea,” Applied Sciences, 10, 2685, 2020.
  • [8] H. Jiang, W. Xu and Q. Chen, “Evaluating aroma quality of black tea by an olfactory visualization system: Selection of feature sensor using particle swarm optimization,” Food Research International, 126, 108605, 2019.
  • [9] M. Naveed, J. BiBi, A. A. Kamboh, I. Suheryani and I. Kakar, “Pharmacological values and therapeutic properties of black tea (Camellia sinensis): A comprehensive overview,” Biomedicine & Pharmacotherapy,vol. 100, pp. 521-531, 2018.
  • [10] Z .B. Guzel-Seydim, A.C. Seydim and A.K. Greene, “Effect of Brewing Method on Quality Parameters and Antioxidant Capacity of Black Tea,” Functional Food Science, vol. 1(8), pp. 1-1, 2021.
  • [11] M. Franks, P. Lawrence, A. Abbaspourrad and R. Dando, “The influence of water composition on flavor and nutrient extraction in green and black tea,” Nutrients, 11(1), 80, 2019.
  • [12] A. Mossion, M. Potin-Gautier, S. Delerue, I. Le Hécho and P. Behra, “Effect of water composition on aluminium, calcium and organic carbon extraction in tea infusions,” Food Chemistry, vol. 106, pp. 1467-1475, 2008.
  • [13] S. Khokhar and S. G. M. Magnusdottir, “Total phenol, catechin, and caffeine contents of teas commonly consumed in the United Kingdom,” J. Agric. Food Chemistry, vol. 50, pp.565–570, 2002.
  • [14] V. H. Mair and E. Hoh, “The True History of Tea,” New York, NY, USA. Thames & Hudson. 2009.
  • [15] Y. Lu, “Carpenter, F. The Classic of Tea,” Hopewell, NJ, USA, 1974.
  • [16] MKT, Mauna Kea Tea, “Dissolved oxygen and tea water,” 2016. https://maunakeatea.com/dissolvedoxygen-tea-water/
  • [17] K. C. Waterman and R. C. Adami, “Accelerated aging: prediction of chemical stability of pharmaceuticals,”International Journal of Pharmaceutics, vol. 293(1-2), pp.101-125, 2005.
  • [18] T. Süren and M. Kızileli, “Geleneksel Türk İçecekleri,” Ankara Hacı Bayram Veli Üniversitesi Turizm Fakültesi Dergisi, vol. 24(1), pp. 46-71, 2021.
  • [19] D. Kaba, “Çay Kaç Dakikada Demlenir? Çaya Göre İdeal Demleme Süresi,” 2022. https://mithra.coffee/blog/cay-kac-dakikada-demlenir-caya-gore-ideal-demleme-suresi/
  • [20] Kaptan, “Çay Demleme,” 2024. http://www.kaptancay.com/
  • [21] F. Ünal, “Siyah Çay Nasıl Demlenir?” 2016.https://www.caykur.gov.tr/Pages/ECaykur/Uretici/BilgiSorgulama.aspx
  • [22] S. Güneş, “Turkish tea culture and its products,” Millî Folklor, vol.12(93), pp. 234-251, 2011.
  • [23] Doğadan, “Demleme-sanati,” 2024. https://www.dogadan.com.tr/tr/demleme-sanati
  • [24] A. Parulekar, A. Shinde, S. Rath, P. Shriyan, T. Raut and A.V. Bhonsale, “Design and Development of Mini Tea and Coffee Machine,” International Journal of Engineering Research, 5(03), 2016.
  • [25] S. Tegeltija, B. Tejić, I. Šenk, L. Tarjan and G. Ostojić, “Universal of Vending Machine Management Platform,” International Symposium, 1-5. 2020.
  • [26] Ö. B. Çoban, “Hareketli filtre haznesine sahip ev tipi otomatik bir çay makinesinin optimum tasarımı,”MSc, Istanbul Technical University, Turkey. 2011.
  • [27] E. Sulejmani, D. Sahingil and A. A. Hayaloglu, “A comparative study of compositional, antioxidant capacity, ACE-inhibition activity, RP-HPLC peptide profile and volatile compounds of herbal artisanal cheeses,” International Dairy Journal, 111, 104837, 2020.
  • [28] N. Işık, “Gıdaların duyusal analizlerinde temel ilkeler,” Gıda, vol. 3, pp. 119-124, 1979.
  • [29] A. Karadag, N. Avci, K. Kasapoğlu and B. Özçelik, “Effect of microwave technology on some quality parameters and sensory attributes of black tea,” Czech Journal of Food Sciences, vol. 34(5), pp. 397-405, 2016.
  • [30] R. R. Sokal and F. J. Rohlf, “Biometry: The principles and practice of statistics in biological research,”New York, USA: W.H. Freeman and Co. 1995.
  • [31] Q. Chen, Y. Zhu, Y. Liu and C. Dong, “Black tea aroma formation during the fermentation period,” Food Chemistry, 374, 131640, 2022.
  • [32] D. Su, J. J. He, Y. Z. Zhou, Y.L. Li and H.J. Zhou, “Aroma Effects of Key Volatile Compounds in Keemun Black Tea at Different Grades: HS-SPME-GC-MS, Sensory Evaluation, and Chemometrics,” Food Chemistry, 373, 131587, 2022.
  • [33] Liu H, Xu Y, Wen J, An K, Yu Y et al., “A comparative study of aromatic characterization of Yingde Black Tea infusions in different steeping temperatures,” LWT, 143, 110860, 2021.
  • [34] P. Yin, Y. S. Kong, P. P. Liu, J.J. Wang and Y. Zhu, “A critical review of key odorants in green tea: Identification and biochemical formation pathway,” Trends in Food Science &Technology, vol. 129(3), pp. 221-232, 2022.
  • [35] Q. Q. Cao, F. Wang, J. Q. Wang, J. X. Chen and J. F. Yin, et al., “Effects of brewing water on the sensory attributes and physicochemical properties of tea infusions,” Food Chemistry, 364, 130235, 2021.
  • [36] Y. Liu, L. Luo, C. Liao, L. Chen and J. Wang, et al., “Effects of brewing conditions on the phytochemical composition, sensory qualities and antioxidant activity of green tea infusion: A study using response surface methodology,” Food Chemistry, vol. 269, pp. 24-34., 2018.
  • [37] Y. Yang, J. Hua, Y. Deng, Y. Jiang and M. C. Qian, “Aroma dynamic characteristics during the process of variable-temperature final firing of Congou black tea by electronic nose and comprehensive twodimensional gas chromatography coupled to time-of-flight mass spectrometry,” Food Research International, 137, 109656, 2020.
  • [38] T. Meng, X. Zhipeng, H. Ai, C. Jiayu, Y. Tianji and L. Zhengquan, “Effect of 1–20 Years Storage on Volatiles and Aroma of Keemun Congou Black Tea by Solvent Extraction-solid Phase Extraction-Gas Chromatography-Mass Spectrometry,” LWT, 136, 110278, 2021.
  • [39] S. Kang, H. Yan, Y. Zhu, X. Liu and H. P. Lv, “Identification and quantification of key odorants in the World’s four most famous black teas,” Food Research International, vol. 121 pp. 73-83, 2019.
  • [40] R. Joshi and A. Gulati, “Fractionation and identification of minor and aroma-active constituents in Kangra orthodox black tea,” Food Chemistry, vol. 167 pp. 290-298, 2015.
  • [41] Z. Feng, Y. Li, M. Li, Y. Wang, L. Zhang, X. Wan, and X. Yang, “Tea Aroma Formation from Six Model Manufacturing Processes,” Food Chemistry, vol.285 pp. 347-354, 2019.
  • [42] D. Qi, A. Miao, W. Chen, W. Wang and X. He, “Characterization of the volatile compounds profile of the innovative broken oolong-black tea in comparison with broken oolong and broken black tea,” Food Control, 129, 108197, 2021.
  • [43] Y. Lu, “Carpenter, F. The Classic of Tea,” Hopewell, NJ, USA, 1974.
  • [44] X. Chen, D. Chen, H. Jiang, H. Sun, and C. Zhang, et al., “Aroma characterization of Hanzhong black tea (Camellia sinensis) using solid phase extraction coupled with gas chromatography–mass spectrometry and olfactometry and sensory analysis,” Food Chemistry, vol. 274, pp.130-136, 2019.

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

Yıl 2024, Cilt: 7 Sayı: 2, 79 - 90, 31.12.2024

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).

Kaynakça

  • [1] Y. Gao and Y. Li, “Analysis of Tea Material Culture in China and Britain,” In SHS Web of Conferences,159, 02008, 2023.
  • [2] S. Y. Pan, Q. Nie, H. C. Tai, X. L. Song, and Y. F. Tong, “Tea and tea drinking: China’s outstanding contributions to the mankind,” Chinese medicine, vol. 17(1), pp. 1-40, 2022.
  • [3] WPR, “Tea Consumption by Country,” 2023. https://worldpopulationreview.com
  • [4] FAO, “Food and Agriculture Organization, Intergovernmental group on tea, emerging trends in tea consumption: informing a generic promotion process, Hangzhou, the people’s Republic of China” 2019. [document on the Internet]. FAO;2018 [cited 2019 Sep 20]. Available from: http:// www. fao.org/3/ MW522 EN/ mw522 en. pdf
  • [5] O. Yildirim, and O. B. Karaca, “The consumption of tea and coffee in Turkey and emerging new trends,”Journal of Ethnic Foods, vol. 9(1), pp. 1-11, 2022.
  • [6] L. Xu, G. Xia, Z. Luo, and S. Liu, “UHPLC Analysis of Major Functional Components in Six Types of Chinese Teas: Constituent Profile and Origin Consideration,” LWT-Food Science and Technology, vol. 102,pp. 52-57, 2019.
  • [7] M.Y. Chang, Y.Y. Lin, Y.C. Chang, W.Y. Huang, W.S. Lin, C.Y. Chen, S.L. Huang, and Y.S. Lin, “Effects of Infusion and Storage on Antioxidant Activity and Total Phenolic Content of Black Tea,” Applied Sciences, 10, 2685, 2020.
  • [8] H. Jiang, W. Xu and Q. Chen, “Evaluating aroma quality of black tea by an olfactory visualization system: Selection of feature sensor using particle swarm optimization,” Food Research International, 126, 108605, 2019.
  • [9] M. Naveed, J. BiBi, A. A. Kamboh, I. Suheryani and I. Kakar, “Pharmacological values and therapeutic properties of black tea (Camellia sinensis): A comprehensive overview,” Biomedicine & Pharmacotherapy,vol. 100, pp. 521-531, 2018.
  • [10] Z .B. Guzel-Seydim, A.C. Seydim and A.K. Greene, “Effect of Brewing Method on Quality Parameters and Antioxidant Capacity of Black Tea,” Functional Food Science, vol. 1(8), pp. 1-1, 2021.
  • [11] M. Franks, P. Lawrence, A. Abbaspourrad and R. Dando, “The influence of water composition on flavor and nutrient extraction in green and black tea,” Nutrients, 11(1), 80, 2019.
  • [12] A. Mossion, M. Potin-Gautier, S. Delerue, I. Le Hécho and P. Behra, “Effect of water composition on aluminium, calcium and organic carbon extraction in tea infusions,” Food Chemistry, vol. 106, pp. 1467-1475, 2008.
  • [13] S. Khokhar and S. G. M. Magnusdottir, “Total phenol, catechin, and caffeine contents of teas commonly consumed in the United Kingdom,” J. Agric. Food Chemistry, vol. 50, pp.565–570, 2002.
  • [14] V. H. Mair and E. Hoh, “The True History of Tea,” New York, NY, USA. Thames & Hudson. 2009.
  • [15] Y. Lu, “Carpenter, F. The Classic of Tea,” Hopewell, NJ, USA, 1974.
  • [16] MKT, Mauna Kea Tea, “Dissolved oxygen and tea water,” 2016. https://maunakeatea.com/dissolvedoxygen-tea-water/
  • [17] K. C. Waterman and R. C. Adami, “Accelerated aging: prediction of chemical stability of pharmaceuticals,”International Journal of Pharmaceutics, vol. 293(1-2), pp.101-125, 2005.
  • [18] T. Süren and M. Kızileli, “Geleneksel Türk İçecekleri,” Ankara Hacı Bayram Veli Üniversitesi Turizm Fakültesi Dergisi, vol. 24(1), pp. 46-71, 2021.
  • [19] D. Kaba, “Çay Kaç Dakikada Demlenir? Çaya Göre İdeal Demleme Süresi,” 2022. https://mithra.coffee/blog/cay-kac-dakikada-demlenir-caya-gore-ideal-demleme-suresi/
  • [20] Kaptan, “Çay Demleme,” 2024. http://www.kaptancay.com/
  • [21] F. Ünal, “Siyah Çay Nasıl Demlenir?” 2016.https://www.caykur.gov.tr/Pages/ECaykur/Uretici/BilgiSorgulama.aspx
  • [22] S. Güneş, “Turkish tea culture and its products,” Millî Folklor, vol.12(93), pp. 234-251, 2011.
  • [23] Doğadan, “Demleme-sanati,” 2024. https://www.dogadan.com.tr/tr/demleme-sanati
  • [24] A. Parulekar, A. Shinde, S. Rath, P. Shriyan, T. Raut and A.V. Bhonsale, “Design and Development of Mini Tea and Coffee Machine,” International Journal of Engineering Research, 5(03), 2016.
  • [25] S. Tegeltija, B. Tejić, I. Šenk, L. Tarjan and G. Ostojić, “Universal of Vending Machine Management Platform,” International Symposium, 1-5. 2020.
  • [26] Ö. B. Çoban, “Hareketli filtre haznesine sahip ev tipi otomatik bir çay makinesinin optimum tasarımı,”MSc, Istanbul Technical University, Turkey. 2011.
  • [27] E. Sulejmani, D. Sahingil and A. A. Hayaloglu, “A comparative study of compositional, antioxidant capacity, ACE-inhibition activity, RP-HPLC peptide profile and volatile compounds of herbal artisanal cheeses,” International Dairy Journal, 111, 104837, 2020.
  • [28] N. Işık, “Gıdaların duyusal analizlerinde temel ilkeler,” Gıda, vol. 3, pp. 119-124, 1979.
  • [29] A. Karadag, N. Avci, K. Kasapoğlu and B. Özçelik, “Effect of microwave technology on some quality parameters and sensory attributes of black tea,” Czech Journal of Food Sciences, vol. 34(5), pp. 397-405, 2016.
  • [30] R. R. Sokal and F. J. Rohlf, “Biometry: The principles and practice of statistics in biological research,”New York, USA: W.H. Freeman and Co. 1995.
  • [31] Q. Chen, Y. Zhu, Y. Liu and C. Dong, “Black tea aroma formation during the fermentation period,” Food Chemistry, 374, 131640, 2022.
  • [32] D. Su, J. J. He, Y. Z. Zhou, Y.L. Li and H.J. Zhou, “Aroma Effects of Key Volatile Compounds in Keemun Black Tea at Different Grades: HS-SPME-GC-MS, Sensory Evaluation, and Chemometrics,” Food Chemistry, 373, 131587, 2022.
  • [33] Liu H, Xu Y, Wen J, An K, Yu Y et al., “A comparative study of aromatic characterization of Yingde Black Tea infusions in different steeping temperatures,” LWT, 143, 110860, 2021.
  • [34] P. Yin, Y. S. Kong, P. P. Liu, J.J. Wang and Y. Zhu, “A critical review of key odorants in green tea: Identification and biochemical formation pathway,” Trends in Food Science &Technology, vol. 129(3), pp. 221-232, 2022.
  • [35] Q. Q. Cao, F. Wang, J. Q. Wang, J. X. Chen and J. F. Yin, et al., “Effects of brewing water on the sensory attributes and physicochemical properties of tea infusions,” Food Chemistry, 364, 130235, 2021.
  • [36] Y. Liu, L. Luo, C. Liao, L. Chen and J. Wang, et al., “Effects of brewing conditions on the phytochemical composition, sensory qualities and antioxidant activity of green tea infusion: A study using response surface methodology,” Food Chemistry, vol. 269, pp. 24-34., 2018.
  • [37] Y. Yang, J. Hua, Y. Deng, Y. Jiang and M. C. Qian, “Aroma dynamic characteristics during the process of variable-temperature final firing of Congou black tea by electronic nose and comprehensive twodimensional gas chromatography coupled to time-of-flight mass spectrometry,” Food Research International, 137, 109656, 2020.
  • [38] T. Meng, X. Zhipeng, H. Ai, C. Jiayu, Y. Tianji and L. Zhengquan, “Effect of 1–20 Years Storage on Volatiles and Aroma of Keemun Congou Black Tea by Solvent Extraction-solid Phase Extraction-Gas Chromatography-Mass Spectrometry,” LWT, 136, 110278, 2021.
  • [39] S. Kang, H. Yan, Y. Zhu, X. Liu and H. P. Lv, “Identification and quantification of key odorants in the World’s four most famous black teas,” Food Research International, vol. 121 pp. 73-83, 2019.
  • [40] R. Joshi and A. Gulati, “Fractionation and identification of minor and aroma-active constituents in Kangra orthodox black tea,” Food Chemistry, vol. 167 pp. 290-298, 2015.
  • [41] Z. Feng, Y. Li, M. Li, Y. Wang, L. Zhang, X. Wan, and X. Yang, “Tea Aroma Formation from Six Model Manufacturing Processes,” Food Chemistry, vol.285 pp. 347-354, 2019.
  • [42] D. Qi, A. Miao, W. Chen, W. Wang and X. He, “Characterization of the volatile compounds profile of the innovative broken oolong-black tea in comparison with broken oolong and broken black tea,” Food Control, 129, 108197, 2021.
  • [43] Y. Lu, “Carpenter, F. The Classic of Tea,” Hopewell, NJ, USA, 1974.
  • [44] X. Chen, D. Chen, H. Jiang, H. Sun, and C. Zhang, et al., “Aroma characterization of Hanzhong black tea (Camellia sinensis) using solid phase extraction coupled with gas chromatography–mass spectrometry and olfactometry and sensory analysis,” Food Chemistry, vol. 274, pp.130-136, 2019.
Toplam 44 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Araştırma Makaleleri
Yazarlar

Kübra Doğru 0000-0003-3427-8919

Ahmet Levent İnanç 0000-0002-7363-5096

Yayımlanma Tarihi 31 Aralık 2024
Gönderilme Tarihi 10 Eylül 2024
Kabul Tarihi 16 Eylül 2024
Yayımlandığı Sayı Yıl 2024 Cilt: 7 Sayı: 2

Kaynak Göster

APA Doğru, K., & İnanç, A. L. (2024). Volatiles and sensory characteristics of Turkish black tea drink produced by Rapid Solid-Liquid Dynamic Extraction. Bayburt Üniversitesi Fen Bilimleri Dergisi, 7(2), 79-90. https://doi.org/10.55117/bufbd.1547999
AMA Doğru K, İnanç AL. Volatiles and sensory characteristics of Turkish black tea drink produced by Rapid Solid-Liquid Dynamic Extraction. Bayburt Üniversitesi Fen Bilimleri Dergisi. Aralık 2024;7(2):79-90. doi:10.55117/bufbd.1547999
Chicago Doğru, Kübra, ve Ahmet Levent İnanç. “Volatiles and Sensory Characteristics of Turkish Black Tea Drink Produced by Rapid Solid-Liquid Dynamic Extraction”. Bayburt Üniversitesi Fen Bilimleri Dergisi 7, sy. 2 (Aralık 2024): 79-90. https://doi.org/10.55117/bufbd.1547999.
EndNote Doğru K, İnanç AL (01 Aralık 2024) Volatiles and sensory characteristics of Turkish black tea drink produced by Rapid Solid-Liquid Dynamic Extraction. Bayburt Üniversitesi Fen Bilimleri Dergisi 7 2 79–90.
IEEE K. Doğru ve A. L. İnanç, “Volatiles and sensory characteristics of Turkish black tea drink produced by Rapid Solid-Liquid Dynamic Extraction”, Bayburt Üniversitesi Fen Bilimleri Dergisi, c. 7, sy. 2, ss. 79–90, 2024, doi: 10.55117/bufbd.1547999.
ISNAD Doğru, Kübra - İnanç, Ahmet Levent. “Volatiles and Sensory Characteristics of Turkish Black Tea Drink Produced by Rapid Solid-Liquid Dynamic Extraction”. Bayburt Üniversitesi Fen Bilimleri Dergisi 7/2 (Aralık 2024), 79-90. https://doi.org/10.55117/bufbd.1547999.
JAMA Doğru K, İnanç AL. Volatiles and sensory characteristics of Turkish black tea drink produced by Rapid Solid-Liquid Dynamic Extraction. Bayburt Üniversitesi Fen Bilimleri Dergisi. 2024;7:79–90.
MLA Doğru, Kübra ve Ahmet Levent İnanç. “Volatiles and Sensory Characteristics of Turkish Black Tea Drink Produced by Rapid Solid-Liquid Dynamic Extraction”. Bayburt Üniversitesi Fen Bilimleri Dergisi, c. 7, sy. 2, 2024, ss. 79-90, doi:10.55117/bufbd.1547999.
Vancouver Doğru K, İnanç AL. Volatiles and sensory characteristics of Turkish black tea drink produced by Rapid Solid-Liquid Dynamic Extraction. Bayburt Üniversitesi Fen Bilimleri Dergisi. 2024;7(2):79-90.

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