Çay İşleme Sırasında Aroma Maddelerindeki Değişim

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.

Anahtar Kelimeler:

Çay isleme, aroma maddeleri, olusum

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

PDF

___

Özdemir F. 1992. Farklı kıvırma metotlarının üç sürgün dönemi çayın siyah çaya işlenmesinde uygulanma etkinliği ve üretilen siyah çayların bazı ﬁziksel, kimyasal ve duyusal özellikleri, (Doktora tezi), Atatürk Üniv. Fen Bilimleri Enstitüsü, Erzurum.
Wickremasinghe R L, Sivapalan K. 1966. The role of Leucine in tea ﬂavour. Proc Ceylon Assoc Adv Sci. 1: 4750.
Roberts G R, Sanderson G W. 1966. Changes undergone by free amino acids during the manufacture of black tea. J Sci Food Agric. 17:182-188.
Sanderson G W, Selvendran R R. 1965. the organicacids in tea plants. A study of the non-volatile organic acids seperated on silica gel. J Sci Food Agric, 16:251-258.
Altan A. 1997. Özel Gıdalar Teknolojisi. Çukurova Üniversitesi Ziraat Fakültesi Ofset Atölyesi, 250 s. Adana.
Bokuchava M A, Skobeleva N I. 1969. the chemistry and biochemistry of tea and tea manufacture. Advan. In Food Research, 17:215-292.
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.
Kawashima K, Yamanishi T. 1973. Thermal degradation of β-carotene. Nippon Nogei Kagaku Kaishi 47: 79-83. 9. Bayrak A. 2006. Gıda Aromaları. Gıda Teknolojisi Derneği, 497 s. Ankara.
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. 1984.
Yamanishi T, Kobayashi A, Sato H, Osawa K, Uchida A, Mori S, Saijo R. 1966. ﬂavor of black tea aroma. IV. Changes in the ﬂavor constituents during the manufacture of black tea. Agric Biol Chem, 30:784-792.
Saijo R, Kuwabara Y. 1967. Volatile ﬂavour of black tea. Part I. Formation of volatile components during black tea manufacture. Agric. Biol. Chem., 31: 389-396.
Sanderson G W, Berkowitz J E, CO H. 1971. Biochemistry of tea fermentation. The role of carotene in black tea aroma formation. J. Food Sci. 36,231-236.
Wickremasinghe R, Swain T. 1965. Studies of the quality and ﬂavour of Ceylon tea. J Sci Food Agric. 16:5764.
Ravichandran R, Parthiban R. 1998. The impact of processing techniques on tea volatiles. Food Chemistry, 62(3): 347-353.
Vitzhum O G, Werkhoﬀ P, Hubert P. 1975. New volatile constituents of black tea aroma. J Agric Food Chem, 23:999-1003.
Reymond D. 1976. Flavour chemistry of tea, cocoa and coﬀee. Amer Chem Soc Meet. New York.
Çalıkoğlu E, Bayrak A. 2006. Siyah Çay Aroması. Türkiye 9. Gıda Kongresi, Bolu. s 387-390.
Robinson J M, Owuor P O. 1992. In: Tea cultivation to consumption, K.C. Willson and M.N. Cliﬀord, Eds, Chapman & Hall, London. pp. 459–510.
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.
Temple, S.J., Temple, C.M., Boxtel, A.J.M. and Cliflif lif ford, M.N. 2001. The eﬀect of drying on black tea quality. J. Sci. Food Agric.,81; 764-772. 1983
Biswas A K, Biswas K A, Sarkar A R. 1971. Biological and chemical factors aﬀecting the valuation of North East Indian teas. II. Statistical evaluation of the biochemical constituents and their eﬀects on brisknes, quality and cash valuations of black teas. J Sci Food Agric 22:196204.
Bayrak A, Tekin A, Çalıkoğlu E, Poyrazoğlu E. 2007. Eﬀects of ﬂushing periods, growing elevation and processing methods on some volatile organic compounds of black tea. 5th International congress on food technology. Proceedings, 2: 69-76.