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Journals / Gıda / 2025 / Cilt: 50 Sayı: 6

COMPARISON OF PHYSICOCHEMICAL AND SENSORY PROPERTIES OF MATCHA POWDERS FROM TÜRKİYE AND JAPAN

TÜRKİYE VE JAPONYA MENŞELİ MATCHA TOZLARININ FİZİKOKİMYASAL VE DUYUSAL ÖZELLİKLERİNİN KARŞILAŞTIRILMASI

Melike Nur Tosun Demir0000-0002-6451-7354
Fatma Korkmaz(Balıkesir Üniversitesi)0000-0002-6834-4833
Journal
Gıda
Pages
1186–1199
Publication Date
2025-12-08
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

These findings highlight the high-quality potential of Turkish matcha powders.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:This study compared the physicochemical and sensory properties of Turkish (TM1–TM5) and Japanese (JM) matcha powders.
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Key Findings & Data:The water solubility index ranged from 30.24% to 35.76% in Turkish samples, while the Japanese product showed 32.32%.
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Conclusion & Impact:These findings highlight the high-quality potential of Turkish matcha powders.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Matcha · renk · çözünürlük

Abstract

This study compared the physicochemical and sensory properties of Turkish (TM1–TM5) and Japanese (JM) matcha powders. The water solubility index ranged from 30.24% to 35.76% in Turkish samples, while the Japanese product showed 32.32%. Total phenolic content of Turkish matchas (63.50–111.30 mg GA/g) was comparable to or exceeded that of the Japanese product (64.61 mg GA/g). Supporting these findings, the antioxidant capacity of Turkish matchas was measured at 1118.30–1596.40 µmol Trolox/g by the ABTS method and 1257.00–1481.60 µmol Trolox/g by the DPPH method, whereas the Japanese product showed 1138.70 and 1129.00 µmol Trolox/g, respectively. Only one Turkish sample showed higher chlorophyll a, b, and total chlorophyll values than the Japanese product. Sensory analysis revealed that bitter-astringent, green, henna-like, straw-like, and seaweed notes were dominant in all samples, with the Japanese product exhibiting a lower-intensity flavor profile. These findings highlight the high-quality potential of Turkish matcha powders.

Özet

Bu çalışmada Türkiye (TM1–TM5) ve Japonya (JM) menşeli matcha tozlarının fizikokimyasal ve duyusal özellikleri karşılaştırılmıştır. Suda çözünürlük indeksi Türkiye menşeli matcha tozlarında %30.24–35.76 arasında değişirken, Japonya menşeli üründe %32.32 olarak belirlenmiştir. Toplam fenolik madde bakımından Türkiye menşeli örnekler (63.50–111.30 mg GA/g), Japonya menşeli ürüne (64.61 mg GA/g) benzer veya daha yüksek değerler göstermiştir. Bu bulguları destekler şekilde, Türkiye menşeli matcha tozlarının antioksidan kapasitesi ABTS yöntemiyle 1118.30–1596.40 µmol Trolox/g, DPPH yöntemiyle 1257.00–1481.60 µmol Trolox/g aralığında ölçülmüş; Japonya menşeli ürün ise sırasıyla 1138.70 ve 1129.00 µmol Trolox/g değerlerini göstermiştir. Klorofil a, b ve toplam klorofil değerleri bakımından yalnızca bir Türkiye menşeli örnek Japon menşeli üründen daha yüksek bulunmuştur. Duyusal analizlerde tüm örneklerde buruk, otumsu, kınamsı, odunumsu-samanımsı ve yosunsu-balığımsı tatlar baskın olurken, Japonya menşeli örnek daha düşük yoğunluklu bir tat profili sergilemiştir. Bulgular, yerli matcha tozlarının kalite potansiyelini ortaya koymaktadır.

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Cite This Article

Demir, M. N. T., Korkmaz, F. (2025). COMPARISON OF PHYSICOCHEMICAL AND SENSORY PROPERTIES OF MATCHA POWDERS FROM TÜRKİYE AND JAPAN. Gıda, Cilt: 50 Sayı: 6, 1186–1199. https://doi.org/10.15237/gida.GD25099

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