Changes of Volatile Compounds of Herby Cheeses During the Storage Period

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Kavaz Yüksel A., Bakırcı İ., Kaban G.

Kafkas Universitesi Veteriner Fakultesi Dergisi, cilt.19, sa.3, ss.535-540, 2013 (SCI-Expanded)

• Yayın Türü: Makale / Tam Makale
• Cilt numarası: 19 Sayı: 3
• Basım Tarihi: 2013
• 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
• Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
• 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°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: Herby cheese, Volatile compounds, SPME-GC⁄MS