Volatile profile evolution and sensory evaluation of traditional skinbag Tulum cheeses manufactured in Karaman mountainous region of Turkey during ripening

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dc.authorid0000-0001-8334-0403
dc.authorscopusid57210443974
dc.authorscopusid57195037912
dc.authorscopusid57220210612
dc.authorscopusid6602350589
dc.authorscopusid57038633100
dc.authorscopusid6602849143
dc.authorwosidÖztürk, Hale İnci/E-3257-2019
dc.contributor.authorDemirci, Sumeyye
dc.contributor.authorÖztürk, Hale İnci
dc.contributor.authorAtik, Didem Sözeri
dc.contributor.authorKoçak, Celalettin
dc.contributor.authorDemirci, Talha
dc.contributor.authorAkın, Nihat
dc.date.accessioned2022-05-11T14:45:04Z
dc.date.available2022-05-11T14:45:04Z
dc.date.issued2021
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractSkinbag Tulum cheeses produced by traditional methods in the Karaman region of Turkey were selected as research material. The volatile fraction was determined during 180 days of ripening by SPME-GC-MS technique. In the meantime, sensory evaluation was performed on the 90th and 180th days of the ripening. According to the results of volatile component analysis, 12 carboxylic acids, 9 alcohols, 16 esters, 10 ketones, 2 aldehydes, 4 terpenes, and 3 hydrocarbons were detected. Among them, the dominant groups were carboxylic acid, esters, ketone, and alcohols, respectively. Octanoic and hexanoic acids have been found to be the most typical carboxylic acids in Tulum cheeses. The predominant esters were ethyl acetate and methyl decanoate. Some other notable volatile components were 2-butanone, isoamyl alcohol, and benzaldehyde. For all sensorial characteristics except odor, ripening time was statistically significant and the highest scores were obtained on the 90th day of the ripening.
dc.description.sponsorshipTUBITAK (Scientific and Technological Research Council of Turkey)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [TOAG-214Z054]
dc.description.sponsorshipThe authors are sincerely grateful to TUBITAK (Scientific and Technological Research Council of Turkey, Project number TOAG-214Z054 for supporting this project.
dc.identifier.doi10.1007/s00217-021-03775-1
dc.identifier.endpage2108
dc.identifier.issn1438-2377
dc.identifier.issn1438-2385
dc.identifier.issue8en_US
dc.identifier.scopus2-s2.0-85106490043
dc.identifier.scopusqualityQ2
dc.identifier.startpage2097
dc.identifier.urihttps://doi.org/10.1007/s00217-021-03775-1
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9898
dc.identifier.volume247
dc.identifier.wosWOS:000654120400001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorAtik, Didem Sözeri
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofEuropean Food Research and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectVolatile compounds
dc.subjectTulum cheese
dc.subjectSolid-phase microextraction and gas chromatography&#8211
dc.subjectmass spectrometry (SPME&#8211
dc.subjectGC&#8211
dc.subjectMS)
dc.subjectSensory evaluation
dc.subjectMilk Cheese
dc.subjectGas-Chromatography
dc.subjectTerpene Profiles
dc.subjectAroma Compounds
dc.subjectDairy-Products
dc.subjectFatty-Acid
dc.subjectProteolysis
dc.subjectRaw
dc.subjectFlavor
dc.subjectLipolysis
dc.titleVolatile profile evolution and sensory evaluation of traditional skinbag Tulum cheeses manufactured in Karaman mountainous region of Turkey during ripening
dc.typeArticle

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