Yonca Karagül YÜCEER, Müge İŞLETEN, Mehmet MENDEŞ

Ezine Peyniri. I. Aroma Karakterizasyonu

Bu çalışmanın amacı, bir yıllık depolama sonucu Ezine peynirinin aroma-aktif bileşenlerinde ve duyusal özelliklerinde meydana gelen değişimi belirleyerek enstrümental ve duyusal analizler sonucu elde edilen bulgular arasındaki ilişkiyi göstermektir. Peynir örneklerindeki aroma-aktif bileşenler Termal Desorpsiyon-Gaz Kromatografisi Olfaktometri sistemi (TD-GCO) kullanılarak saptanmıştır. Ayrıca tarife dayalı duyusal analiz tekniği kullanılarak lezzet özellikleri dokuz uzman panelist tarafından belirlenmiştir. Gaz kromatografisi olfaktometri ile belirlenen aroma-aktif bileşenler çoğunlukla aldehitler, ketonlar, esterler ve asitlerdir. Yüksek aroma yoğunluğuna sahip bazı aroma maddeleri şunlardır: asetaldehit (yeşil elma), diasetil (tereyağı), hekzanal (kesilmiş çimen), etilbütanoat (şekerli sakız), dimetil sülfit (kaynamış mısır), (Z)-4-heptenal (okside yağ), 1-okten-3-on (mantar), asetik asit (sirke) ve bütirik asit (ransit). Pişmiş, PAS, kremamsı ve fermente terimleri de karakteristik duyusal tanımlayıcılar olarak belirlenmiştir.

Anahtar Kelimeler:

Ezine peyniri, aroma bileşenleri, duyusal analiz

Ezine Cheese I. Aroma Characterisation (Turkish with English Abstract)

The aim of this study was to determine the changes in aroma-active compounds and sensory properties of Ezine cheese during one year storage and to show the relation between findings of instrumental analysis and sensory evaluation. Aroma-active compounds of the cheese samples were determined using Thermal Desorption Gas Chromatography Olfactometry system (TD-GCO). In addition, descriptive sensory evaluation technique was used by nine expert panelists to determine flavor characteristics. Aroma-active compounds determined by GCO were mostly aldehydes, ketones, esters and acids. The following compounds exhibited high intensity of aroma: acetaldehyde (green apple), diacetyl (butter), hexanal (cut-grass), ethylbutanoat (sugar bubble gum), dimethylsulfide (cooked corn), (Z)-4-heptenal (oxidized fat), 1-octen-3-one (mushroom), acetic acid (vinegar) and butyric acid (rancid). Cooked, whey, creamy and fermented terms were determined as characteristic sensory descriptors.

Keywords:

Ezine cheese, aroma compounds, sensory analysis,

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