ARZU KAVAZ YÜKSEL, İHSAN BAKIRCI, GÜZİN KABAN

Changes of volatile compounds of herby cheese during the storage period

Kontrol ve 4 farklı otlu peynirin (Kontrol, otsuz üretilen peynir; CH, Helis içeren peynir (Ferule sp.); CK, Kekik içeren peynir (Thymus sp.); CS, Sirmo içeren peynir (Allium sp.) ve CM, Mendo içeren peynir (Anhriscus sp.)) uçucu bileşenler profili 4°Cde 28 günlük depolama periyodu boyunca belirlenmiştir. Çalışmanın sonucunda aldehit, keton, alkol, asit, ester, terpen, alifatik hidrokarbon, aromatik hidrokarbon, furan ve diğer bileşenleri içeren toplam 60 bileşik tespit edilmiştir.

Anahtar Kelimeler:

hidrokarbonlar, Allium, asitler, alkoller, aldehitler, aromatik hidrokarbonlar, peynir kalitesi, peynir, esterler, gıda bileşimi, gıda kalitesi, furanlar, keton, fizikokimyasal özellikler, depolama, depolama ömrü, terpenoitler, uçucu bileşikler

Otlu peynirlere ait uçucu bileşenler profilinin depolama süresince değişimi

Changes in the composition of volatile compounds of the control and four diff erent types of herby cheeses (Control, cheese with no added herbs; CH, cheese containing Helis (Ferule sp.); CK, cheese containing Kekik (Thymus sp.); CS, cheese containing Sirmo (Allium sp.) and CM, cheese containing Mendo (Anhriscus sp.)) were investigated during 28 days of storage at 4°C. A total of 60 compounds were tentatively identified during the storage period, including aldehydes, ketones, alcohols, acids, esters, terpenes, aliphatic hydrocarbons, aromatic hydrocarbons, furans and other compounds.

Keywords:

hydrocarbons, Allium, acids, alcohols, aldehydes, aromatic hydrocarbons, cheese quality, cheeses, esters, food composition, food quality, furans, ketones, physicochemical properties, storage, storage life, terpenoids, volatile compounds,

PDF

___

1. Tarakcı Z, Coskun H, Tuncturk Y: Some properties of fresh and ripened herby cheese, a traditional variety produced in Turkey. Food Technol Biotech, 42 (1): 47-50, 2004.
2. Tarakcı Z, Akyuz N: Effects of packaging materials and filing methods on selected characteristics of Otlu (Herby) cheese. Int J Food Prop, 12, 496- 511, 2009.
3. Özçelik H: Van ve yöresinde süt mamullerinin hazırlanmasında yararlanılan bitkilerin kullanışları üzerinde bir araştırma. Doğa Tarım ve Ormancılık Dergisi, 213 (2): 356-360, 1989 (In Turkish).
4. Ortigosa M, Torre P, Izco JM: Effect of pasteurization of ewes milk and use of a native starter culture on the volatile components and sensory characteristics of Roncal cheese. J Dairy Sci, 84, 1320-1330, 2001.
5. Marco A, Navarro JL, Flores M: Volatile compounds of dry-fermented sausages as affected by solid-phase microextraction (SPME). Food Chem, 84, 633-641, 2004.
6. SPSS Inc. Statistical Package for the Social Sciences SPSS ver. 2004. 13.0 for Windows. Chicago, IL, 2004.
7. Margalith PZ: Flavor Microbiology. C.C. Thomas Publisher, Springfield, USA, pages 32-118, 1991.
8. Moio L, Dekimpe J, Etievant PX, Addeo F: Volatile flavour compounds of water buffalo Mozzarella cheese. Ital J Food Sci, 5, 57-68, 1993.
9. Curioni PMG, Bosset, JO: Key odorants in various cheese types as determined by gas chromatography-olfactometry. Int Dairy J, 12, 959- 984, 2002.
10. Borle F, Bosset, JO, Sieber R: Photo-oxidation and photo protection of foods, especially of dairy products. Sci Aliment, 21, 579-598, 2002.
11. Molimard P, Spinnler HE: Review: Compounds involved in the flavour of surface mould-ripened cheeses: Origins and properties. J Dairy Sci, 79, 169-184, 1996.
12. Kaminarides S, Stamou P, Massouras T: Changes of organic acids, volatile aroma compounds and sensory characteristics of Halloumi cheese kept in brine. Food Chem, 100, 219-225, 2007.
13. Bintsis T, Robinson RK: A study of the effects of adjunct cultures on the aroma compounds of Feta-type cheese. Food Chem, 88, 435-441, 2004.
14. Foda MI, Seleet FL, El-Ghorab AH: Sensory evaluation and related volatie components of white herby cheese. Int J Dairy Sci, 3 (4): 160-169, 2008.
15. Dumont JP, Adda J, Rousseaux P: Example of flavour variation within the same type of cheese. Lebensmittel-Wissenschaft und Technologie, 14, 198-202, 1981.