Otlu Peynir Üretiminde Kullanılan Alternatif Bir Aromatik Bitki “Ornithogalum narbonense”

Otlu peynir yüzyıllardır üretile gelen geleneksel peynir çeşitlerimizdendir. Peynir üretiminde onlarca farklı aromatik bitki kullanılmaktadır. Kullanılan otlar peynire lezzet katmasının dışında peynirin biyoaktif özelliklerinin de artmasına yardımcı olurlar. Doğu Anadolu bölgesinde yemeklerde kullanılan Ornithogalum narbonense bitkisinin dar alanlarda Otlu peynir üretiminde de kullanıldığı görülmüştür. Bu aromatik bitkiye ait yağ asidi içeriği ile uçucu organik bileşikleri bilinmemektedir. Gerçekleştirilen çalışma ile Ornithogalum narbonense bitkisine ait yağ asidi içeriği ile uçucu organik bileşikleri tespit edilmiştir. Stearik asit %41.575 oranıyla en yüksek orandaki yağ asidi ve lusenin 2 %13.72 oranıyla en yüksek orandaki uçucu bileşik olarak tespit edilmiştir. Ayrıca tespit edilen bileşiklerin peynire kazandırdığı biyokimyasal özellikler tartışılmıştır.

Anahtar Kelimeler:

Ornithogalum narbonense, Otlu peynir, yağ asidi kompozisyonu, uçucu organik bileşikler, Akpancar

An Alternative Aromatic Plant Used in Herby Cheese Production “Ornithogalum narbonense”

Herby cheese is one of traditional cheese varieties that has been produced for centuries. Dozens of different aromatic plants are used in cheese production. The herbs used add flavor to the cheese and help increase the bioactive properties of cheese. It has been observed that the Ornithogalum narbonense plant, which is used in meals in the Eastern Anatolia region, is also used in the production of herby cheese in narrow areas. The fatty acid content and volatile organic compounds of this aromatic plant are unknown. In this study, fatty acid content and volatile organic compounds of the Ornithogalum narbonense plant were determined. Stearic acid was the highest fatty acid with 41.755%, and lucenin 2 was the highest volatile compound with 13.72%. In addition, the biochemical properties of herbs added to cheese were discussed.

Keywords:

Ornithogalum narbonense, Herby cheese, fatty acid composition, volatile organic compounds, Akpancar,

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