Comparative study on volatile compounds in Turkish green tea powder: Impact of tea clone, shading level and shooting period

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dc.contributor.authorTontul, Ismail
dc.contributor.authorTorun, Mehmet
dc.contributor.authorDincer, Cuneyt
dc.contributor.authorSahin-Nadeem, Hilal
dc.contributor.authorTopuz, Ayhan
dc.contributor.authorTurna, Turgay
dc.contributor.authorOzdemir, Feramuz
dc.date.accessioned2024-02-23T14:02:57Z
dc.date.available2024-02-23T14:02:57Z
dc.date.issued2013
dc.departmentNEÜen_US
dc.description.abstractThe objective of this study was to determine volatile compounds in green tea powders produced from a clone of two different teas (Camellia sinensis (L.) O. Kuntze) grown under different shade levels and harvested in two consecutive shooting periods. Both hydrodistillation and solid phase microextraction (SPME) methods were comparatively performed to identify maximum number and amount of volatile compounds. SPME method enables the identification of the greatest number of volatile compounds which principally comprise limonene, alpha-terpineol and heptanal. A few specific volatile compounds were identified for differentiation of green tea samples depending on the treatments, such as, heptanal in 1st shooting period, ethyl benzene, xylene and benzenacetal for 2nd shooting period, and phytol and tridecane for shading treatments. The treatments were significantly clustered either as tea clones or shooting period by the volatile compounds i.e. linalool, alpha-terpineol, 3-methylbutanal, 2-methylbutanal and p-cresol, 2,6-di-tert-buthyl determined in hydrodistillation method and tridecane, heptanal, linalool, nonanal, hexanal, alpha-terpineol, 1-pentanol, pentanal, dimethylsulfide, 2,2,4-trimethylhexane, limonene and 1-hexanol in SPME method as shown by principal component analysis (PCA). (C) 2012 Elsevier Ltd. All rights reserved.en_US
dc.description.sponsorshipTUBITAK (The Scientific and Technological Research Council of Turkey) [107G273]en_US
dc.description.sponsorshipThe authors would like to thank the TUBITAK (The Scientific and Technological Research Council of Turkey) for financial support (Project no: 107G273), the CAYKUR (Turkish Tea Board) for encouragement of the work and their facilities, and the Research Administration Unit of Akdeniz University (Antalya, Turkey).en_US
dc.identifier.doi10.1016/j.foodres.2012.12.026
dc.identifier.endpage750en_US
dc.identifier.issn0963-9969
dc.identifier.issn1873-7145
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-84882860033en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage744en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodres.2012.12.026
dc.identifier.urihttps://hdl.handle.net/20.500.12452/11915
dc.identifier.volume53en_US
dc.identifier.wosWOS:000324511400021en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofFood Research Internationalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectGreen Tea Powderen_US
dc.subjectHydrodistillationen_US
dc.subjectPcaen_US
dc.subjectSpmeen_US
dc.subjectShadingen_US
dc.subjectVolatilesen_US
dc.titleComparative study on volatile compounds in Turkish green tea powder: Impact of tea clone, shading level and shooting perioden_US
dc.typeArticleen_US

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