Akademik Veri Yönetim Sistemi
JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.42, sa.7, 2018 (SCI-Expanded)
Drying is important stage in tea manufacturing, because many volatile compounds are formed, transformed, or lost. The effect of different drying temperatures on the volatile composition of black tea has been investigated the first time. Temperature, grade, and temperature-grade interaction showed significant (p < .05) effect on volatile compounds. Aldehydes had the highest share among the volatile compound groups. On average, trans-2-hexenal was the most abundant with 14.71% while, linalool was the least abundant with 0.43%. Decanal and 1-pentene-3-one showed no significant (p < .05) difference depending on neither temperature nor grade. Correlation with increasing temperature, 2-furaldehyde was the strongest positive, whilst trans-2-hexenal was the strongest negative (p < .01). Linalool and subsequent volatile flavor compounds (VCF) were grouped as VFC II, volatiles before linalool were grouped as VFC I and also VFC II/VFC I was accepted as flavor index. The highest flavor index value was obtained as 0.214.