The determination of volatile profile during the ripening period of traditional Tulum cheese from Turkey, produced in Anamur in the Central Taurus region and ripened in goatskin

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dc.authorid0000-0002-8547-7304
dc.authorscopusid57210450340
dc.authorscopusid6602849143
dc.authorscopusid57191923521
dc.authorscopusid6602350589
dc.authorwosidAkal, Ceren/AAF-3420-2020
dc.authorwosidAtik, Didem Sözeri/AAF-5056-2019
dc.contributor.authorAtik, Didem Sözeri
dc.contributor.authorAkın, Nihat
dc.contributor.authorAkal, Havva Ceren
dc.contributor.authorKoçak, Celalettin
dc.date.accessioned2022-05-11T14:45:03Z
dc.date.available2022-05-11T14:45:03Z
dc.date.issued2021
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractTraditional Tulum cheese, produced by nomads in Anamur in the Central Taurus region from raw goats' milk and ripened in goatskin, has characteristic taste, aroma, and specific flavours preferred over those of other Tulum cheeses. The volatile components and physicochemical properties of Tulum cheese were determined. Traditional Tulum cheese was sampled on days 7, 15, 30, 60, 90, and 180 and specimens examined in terms of dry matter, pH, titratable acidity, fat, protein (percentage) and volatile compounds. A total of 36 volatile compounds were identified using solid-phase microextraction during ripening of the Tulum cheese samples. They were composed of different chemical groups; carboxylic acids, alcohols, esters, ketones, aldehydes, terpenes, and hydrocarbons. Results revealed that acetic acid, 2,3-butanediol, ethyl acetate, and alpha-pinene were found as the dominant volatiles in the samples. (C) 2021 Elsevier Ltd. All rights reserved.
dc.description.sponsorshipTUBITAK (The Scientific and Technological Research Council Of Turkey)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [214Z054]
dc.description.sponsorshipThis work was accomplished with the financial support of TUBITAK (The Scientific and Technological Research Council Of Turkey) (Project number: 214Z054).
dc.identifier.doi10.1016/j.idairyj.2021.104991
dc.identifier.issn0958-6946
dc.identifier.issn1879-0143
dc.identifier.scopus2-s2.0-85100672958
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.idairyj.2021.104991
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9895
dc.identifier.volume117
dc.identifier.wosWOS:000632212100001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorAtik, Didem Sözeri
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofInternational Dairy Journal
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.titleThe determination of volatile profile during the ripening period of traditional Tulum cheese from Turkey, produced in Anamur in the Central Taurus region and ripened in goatskin
dc.typeArticle

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