Volatile composition and proteolysis in traditionally produced mature Kashar cheese

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dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.contributor.authorHayaloglu, Ali Adnan
dc.date.accessioned2024-08-04T20:31:16Z
dc.date.available2024-08-04T20:31:16Z
dc.date.issued2009
dc.departmentİnönü Üniversitesien_US
dc.description.abstractTwelve samples of raw milk mature Kashar cheese at different stages of ripening were collected from retail outlets. The average pH, moisture, fat-in-dry matter, protein, salt-in-dry matter and titratable acidity contents of the samples were 5.33, 39.39%, 45.20%, 27.33%, 6.62% and 0.65% (as lactic acid), respectively. Indices of proteolysis varied from 10.72% to 23.75% and 7.09% to 12.26% for pH 4.6-soluble and 12% trichloroacetic acid-soluble nitrogen fractions, respectively, and total free amino acid concentrations ranged from 6.36 to 36.03 mg Leu g(-1) of cheese. The cheeses were analysed for volatile compounds by Solid Phase Microextraction and Gas Chromatography-Mass Spectrometry (GC-MS). A total of 113 compounds were detected and identified belonging to the following chemical groups: acids (eleven), esters (sixteen), ketones (sixteen), aldehydes (six), alcohols (twenty-seven), sulphur compounds (seven), terpenes (seven) and miscellaneous compounds (twenty-three). The potential effect of each compound on the flavour pro. le of Kashar cheese is discussed. Acids, esters, ketones and alcohols were found at considerable levels in the samples. Kashar cheeses obtained from different retail outlets displayed some differences in terms of chemical composition, proteolysis and patterns of aroma compounds; and may be attributed to their production technologies and age-related variations.en_US
dc.identifier.doi10.1111/j.1365-2621.2009.01968.x
dc.identifier.endpage1394en_US
dc.identifier.issn0950-5423
dc.identifier.issue7en_US
dc.identifier.scopus2-s2.0-67650917384en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1388en_US
dc.identifier.urihttps://doi.org/10.1111/j.1365-2621.2009.01968.x
dc.identifier.urihttps://hdl.handle.net/11616/94836
dc.identifier.volume44en_US
dc.identifier.wosWOS:000267070600013en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWiley-Blackwell Publishing, Incen_US
dc.relation.ispartofInternational Journal of Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectGC-MSen_US
dc.subjectKashar cheeseen_US
dc.subjectproteolysisen_US
dc.subjectripeningen_US
dc.subjectvolatilesen_US
dc.titleVolatile composition and proteolysis in traditionally produced mature Kashar cheeseen_US
dc.typeArticleen_US

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