Understanding the mechanism of ripening biochemistry and flavour development in brine ripened cheeses

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dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authoridtekin, ali/0000-0001-5258-1714
dc.authorwosidTekin, Ali/V-9059-2018
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.contributor.authorTekin, Ali
dc.contributor.authorHayaloglu, Ali Adnan
dc.date.accessioned2024-08-04T20:53:03Z
dc.date.available2024-08-04T20:53:03Z
dc.date.issued2023
dc.departmentİnönü Üniversitesien_US
dc.description.abstractBiochemical events that start with cheese production and continue throughout ripening are directly related to flavour development in cheese. These reactions are also affected by the physical and chemical nature of the cheese. Volatile composition and related biochemical changes in brined cheeses were studied recently by using chromatographic techniques. Differences in the manufacture and ripening of brined cheeses reflect their chemical and biochemical characteristics, and hence, volatile composition. The main characteristic volatile group was carboxylic acids in the majority of brined cheeses and this was followed by ester and alcohol groups. In conclusion, the levels of salt, pH and gross chemical composition of these cheeses were determinative for the levels of volatiles in these cheeses. In the future, studies should focus on the characterisation of volatiles and aroma-active components in brine ripened cheeses affected by biochemical change and microbial ecology of the cheese. (c) 2022 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.idairyj.2022.105508
dc.identifier.issn0958-6946
dc.identifier.issn1879-0143
dc.identifier.scopus2-s2.0-85139452907en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.idairyj.2022.105508
dc.identifier.urihttps://hdl.handle.net/11616/100930
dc.identifier.volume137en_US
dc.identifier.wosWOS:000936934000007en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofInternational Dairy Journalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFeta-Type Cheeseen_US
dc.subjectEnzyme-Modified Cheeseen_US
dc.subjectFree Fatty-Acidsen_US
dc.subjectVolatile Compoundsen_US
dc.subjectSensory Propertiesen_US
dc.subjectTeleme Cheeseen_US
dc.subjectWhite Cheeseen_US
dc.subjectScalding Temperatureen_US
dc.subjectMilk Pasteurizationen_US
dc.subjectStarter Culturesen_US
dc.titleUnderstanding the mechanism of ripening biochemistry and flavour development in brine ripened cheesesen_US
dc.typeArticleen_US

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