Changes of Volatile Compounds of Herby Cheese During the Storage Period

Kavaz A., BAKIRCI İ., KABAN G.

KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI, cilt.19, sa.3, ss.535-540, 2013 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 19 Sayı: 3
  • Basım Tarihi: 2013
  • Doi Numarası: 10.9775/kvfd.2012.7509
  • Dergi Adı: KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.535-540
  • Anahtar Kelimeler: Herby cheese, Volatile compounds, SPME-GC/MS, SENSORY CHARACTERISTICS, AROMA COMPOUNDS, FLAVOR
  • Atatürk Üniversitesi Adresli: Evet

Özet

Changes in the composition of volatile compounds of the control and four different 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 degrees 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.