Aslı AKPINAR, Oktay YERLİKAYA, Özer KINIK, Figen KOREL, Cihan KAHRAMAN, Harun R. UYSAL

Farklı Süt Çeşitleri ile Üretilen İzmir Tulum Peynirlerinin Bazı Fizikokimyasal Özellikleri ve Aroma Bileşikleri

Bu çalışmada geleneksel bir türk peynir çeşidi olan İzmir Tulum Peyniri’nin fiziksel ve kimyasal gibi bazı karakteristik özellikleri ile aroma maddeleri çalışılmıştır. 21 adet inek sütünden ve 16 adet ise inek, koyun ve keçi sütü karışımından üretilen olmak üzere toplam 37 peynir örneği analiz edilmiştir. Yalnızca inek sütü kullanılarak üretilen 21 adet pH, titrasyon asitliği, kuru madde içeriği, yağ ve kurumaddede yağ, tuz ve kurumaddede tuz, toplam azot, protein, suda çözünen azot, trikloroasetik asitte çözünen azot, proteoz-pepton azotu değerleri sırasıyla 4.11-4.92, %0.522-1.408, %49.920-68.648, %17.50-30.50, %35.06-51.98, %2.340-4.563, %3.75-5.26, %3.29-4.29, %20.99-27.37, %0.47-1.21, %0.32-0.91, %0.12-0.46 arasında değişiklik göstermiştir. Buna ek olarak, inek, koyun ve keçi sütü karışımlarından üretilen toplam 16 peynir örneğinde bu değerler sırasıya 4.01-4.75, %0.86-1.447, %54.587-71.854, %24.00-32.00, %33.59-52.71, %1.872-5.265, %3.02-9.65, %3.37-4.31, %21.50-27.50, %0.56-1.29, %0.34-1.03, %0.12-0.60 ve 14.51-33.78 arasında değişiklik göstermiştir. Izmir Tulum Peynirlerinin aroma maddesi profilleri katı faz mikroekstraksiyon tekniği ile gaz kromotografisinde belirlenmiştir. Gaz kromotografisinden elde edilen veriler uçucu profillerine dayalı temel bileşenler analizi ile analiz edilmiştir. Tulum peyniri örneklerinde serbest yağ asidi, ester, aldehit ve ketonlar temel aroma fraksiyonları olarak öne çıkmış ve aynı zamanda aroma maddesi kompozisyon özelliklerinin süt çeşidi ve üretim yöntemlerine göre etkilendiğini göstermiştir.

Anahtar Kelimeler:

Peynir, geleneksel peynirler, izmir tulum peyniri, aroma maddeleri

Some Physicochemical Characteristics and Aroma Compounds of Izmir Tulum Cheese Produced with Different Milk Types

In this research some characteristics including physical, chemical, and volatile compounds of Izmir Tulum Cheese; a Turkish artisanal cheese were studied. A total of 37 samples, 21 produced from cow’s milk (CM), 16 produced from the mixture of cow’s, sheep’s and goat’s milks (MM) were analyzed. The pH, titratable acidity, dry matter contents, fat and fat-in-dry matter, salt and salt-in-dry matter, total nitrogen, protein, Water Soluble Nitrogen (WSN), Soluble Nitrogen in Trichloroacetic acid (TCA-N), Proteose-Peptone Nitrogen (PPN) values of 21 cheese samples produced from cow’s milk (CM) varied between 4.11-4.92, 0.522-1.408%, 49.920-68.648%, 17.50-30.50%, 35.06-51.98%, 2.340-4.563%, 3.75-8.66%, 3.29-4.29%, 20.99-27.37%, 0.47-1.21%, 0.32-0.91%, 0.12-0.46%, respectively. In addition, characteristics stated above for a total of 16 cheese samples produced from cow’s, sheep’s and goat’s milk (MM) varied between 4.01-4.75%, 0.86-1.447%, 54.587-71.854%, 24.00-32.00%, 33.59-52.71%, 1.872-5.265%, 3.02-9.65%, 3.37-4.31%, 21.50-27.50%, 0.56-1.29%, 0.34-1.03%, 0.12-0.60%, and 14.51-33.78, respectively. Volatile aroma compounds of Izmir Tulum Cheese samples were determined by gas chromatography (GC) using a solid-phase microextraction technique. The GC data were analyzed by principal component analysis based on their volatile profiles. Free fatty acids, esters, aldehydes, and ketones became prominent as aroma fractions in Izmir Tulum Cheese samples. It was also determined that the composition properties of aroma compounds were affected by milk type and production method.

Keywords:

Cheese, traditional cheeses, izmir tulum cheese, aroma compound,

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