Formation of Aroma Compounds in Black Tea (Turkish with English Abstract)

Öz

Tea is one of the most widely consumed beverages in the world because of its low price as well as pleasing aroma. The total number of volatiles identified in black tea aroma is now over 470 including alcohols, aldehydes, acids, hydrocarbons, ketones, esters, lactones and others. Aroma compounds are mainly derived from unsaturated fatty acids, carotenoids, amino acids and terpenoids during tea processing. The aroma is the most remarkable parameter determining tea quality and the price of made tea.

Anahtar Kelimeler

• Black tea, aroma, volatile compounds

Siyah Çayda Aroma Maddelerinin Oluşumu

Öz

Çay hoş aroması ve düşük fiyatından dolayı tüm dünyada en fazla tüketilen içeceklerden birisidir. Siyah çayda tanımlanan alkol, aldehit, asit, hidrokarbon, keton, ester, lakton ve diğer uçucu bileşenlerin sayısı 470'den fazladır. Aroma bileşenleri büyük ölçüde çayın işlenmesi sırasında doymamış yağ asitlerinden, karotenoitlerden, aminoasitlerden ve terpenoitlerden oluşmaktadır. Aroma, çayın kalitesini ve fiyatını belirleyen en önemli parametredir.

Anahtar Kelimeler

• Siyah çay, aroma, uçucu bileşikler

Kaynakça

1. Hatanaka A, Kajiwara T. 1981. Occurrence of (E)-3-hexenal in Thea sinensis leaves. Z.Naturforsch, 36B: 755-758.
2. Fernando V, Roberts G R. 1984. The effect of process parameters on seasonal development of flavour in black tea. J Sci Food Agric, 35: 71-76.
3. Ravıchandran R, Parthiban R. 1998. The impact of processing techniques on tea volatiles. Food Chem, 62(3): 347-353.
4. Kajıwara T, Seikya J, Asano M, Hatanaka A. 1982. Enantioselectivity of enzymatic clevage reaction of 13-hydroperoxy linolenic acid to C-6 aldehyde and 12-oxo acid in tea chloroplasts. Agric Biol Chem, 46: 3087-3088.
5. Renner E, Melcher F. 1978. Untersuchungen über die Minorfettsäuren des Milchfetts. Milchwissenschaft, 33: 281-284.
6. Grosch W. 1982. Lipit degradation products and flavours. In: Morton ID, MacLeod A.J.(eds) Food flavours. Part A- Introduction. p325. Elsevier, Amsterdam,
7. Skobeleva N I, Petrova T A, Bokuchava M A. 1987. On the pathways of tea aroma formation. Proc Int Symp. Rize, Turkey.
8. Ijima Y, Ogawa K, Watanabe N, Usui T, Ohnishi-Kameyama M, Nagata T, Sakata K. 1998. Characterization of β− primeverosidase, being concerned with alcoholic aroma formation in tea leaves to be processed into black tea, and preliminary observation on its substrate specificity. J Agric Food Chem, 46: 1712-1718.

9. Wang D, Kurusawa E, Yamaguchi Y, Kubota K, Kobayashi A. 2001. Analysis of glycosidically bound aroma precursors in tea leaves during the black tea manufacturing process. J Agric Food Chem, 49: 1900-1903.
10. Guo W, Hosoi R, Sakata K, Watanabe N, Yagi A, Ina K, Luo S. 1994. (S)-Linalyl, 2-phenylethyl and benzyl disaccharides glycosides isolated as aroma precursors from Oolong tea leaves. Biosci. Biotechnol. Biochem, 58: 1532- 1534.
11. Moon J H, Watanabe N, Sakata K, Yagi A, Ina K, Lou S. 1994. Trans- and cis-linalool-3,6-oxide-6-Ο-β-D-xylopyranosyl- -D-glucopyranosides isolated as aroma precursors from leaves for oolong tea. Biosci Biotechnol Biochem, 58: 1742- 1744.
12. Ma S, Watanabe N, Yagi A, Sakata K. 2001. the (3R,9R)-3-hydroxy-7,8-dihydro-β-ionol disaccharide glycoside is an aroma precursor in tea leaves. Phtochem, 56: 819-825.
13. Fisher N, Nitz S, Drawert F. 1987. Bound flavour compounds in plants: free and bound flavour compounds in green and black tea. Z Lebensm Unters Forsch, 185: 195-201.
14. Morita K, Wakabayashi M, Kubota K, Kobayashi A, Herath N L. 1994. Aglycone constituents in fresh tea leaves cultivated for green and black tea. Biosci Biotechnol Biochem 58: 687-690.
15. Hazarika M, Mahanta P K, Takeo T. 1984. Studies on some volatile flavour constituents in Orthodox black teas of various clones and flushes in North-east India. J.Sci.Food Agric, 35: 1201-1207.
16. Bayrak A. 2006. Gıda Aromaları. Gıda Teknolojisi Derneği, 497 s. Ankara.
17. Sanderson G W, Graham H N. 1973. on the formation of black tea aroma. J Agric Food Chem, 21: 576-585.
18. Muggler- Chavan F, Viani R, Bricout J, Marion J P, Mechtler H, Reymond D, Egli R. 1969. Sur la composition de l’arome de thé (3). Identification de deux cétones apparanreés aux ionones. Helv Chim Acta, 52: 549-550.
19. Biswas A K, Biswas K A, Sarkar A R. 1971. Biological and chemical factors affecting the valuation of North East Indian teas. II. Statisical evaluation of the biochemical constituents and their effects on brisknes, quality and cash valuations of black teas. J Sci Food Agric, 22: 196-204.
20. Biswas A K, Biswas K A, Sarkar A R. 1973. Biological and chemical factors affecting the valuation of North East Indian teas. II. Statisical evaluation of the biochemical constituents and their effects on color, brightness and strength of black teas. J Sci Food Agric, 24: 1457-1477.
21. Wickremasinghe R, Wick E, Yamanishi T. 1973. Gas chromatographic-mass spectrometric analysis of “flavory” and “nonflavory” Ceylon black tea aroma constituents prepared by two different methods. J Chromatogr, 79: 75-80. Obanda M, Owuor P O. 1997. flavanol composition and caffeine content of green leaf as quality potential indicators of Kenyan black teas. J Sci Food Agric, 74: 209-215.
22. Sud R G, Baru A. 2000. Seasonal variations in theaflavins, thearubigins, total colour and brightness of Kangra orthodox tea (Camellia sinensis (L.) O Kuntze) in Himachal Pradesh. J Sci Food Agric, 80: 1291-1299.
23. Schreier P. 1988. Modern methods of plant analysis. New series,Vol.8; p.296, Springer, Berlin.
24. Popov V R. 1956. Oxidation of amino acids in the presence of tannins and polyphenol oxidase of tea. Biokhim, 21: 380- 384 (in Russian).
25. Chichester C O, Mrak E M, Stewart G F. 1969. Advances in food research. Academic press, 300p. New York and London.
26. Özdemir F. 1992. Farklı kıvırma metotlarının üç sürgün dönemi çayın siyah çaya ifllenmesinde uygulanma etkinliği ve üretilen siyah çayların bazı fiziksel, kimyasal ve duyusal özellikleri, (Doktora tezi), Atatürk Üniv. Fen Bilimleri Enstitüsü, Erzurum.
27. Temple S J, Temple C M, Boxtel van A J B, Clifford M N. 2001. the effect of drying on black tea quality. J Sci Food Agric, 81: 764-772.
28. Vitzhum O G, Werkhoff P, Humbert P. 1975. New volatile constituents of black tea aroma. J Agric Food Chem, 23: 999- 1003.
29. Reymond D. 1976. Flavour chemistry of tea, cocoa and coffee. Amer Chem Soc Meet. New York.
30. Suyama K, Adachi S. 1980. Origin of alkyl-substituted pryridines in food flavor: formation of the pyridines from the reaction of alkanals with amino acids. J Agric Food Chem, 28: 546-550.
31. Altan A. 1997. Özel gıdalar teknolojisi. Çukurova Üniversitesi Ziraat Fakültesi Ofset Atölyesi, 250s. Adana.