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

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