SPME/GC-MS Characterization and Comparison of Volatiles of Eleven Varieties of Turkish Cheeses

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dc.authoridkarabulut, ihsan/0000-0002-9014-8863
dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authorwosidkarabulut, ihsan/ABG-7556-2020
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.contributor.authorHayaloglu, Ali Adnan
dc.contributor.authorKarabulut, Ihsan
dc.date.accessioned2024-08-04T20:37:37Z
dc.date.available2024-08-04T20:37:37Z
dc.date.issued2013
dc.departmentİnönü Üniversitesien_US
dc.description.abstractIn this study, the volatile aroma profiles of a variety of economically important cheeses for the Turkish dairy sector were characterized. A total of 75 samples belonging to 11 Turkish cheese varieties, including Civil, Canak, Dil, Divle Tulum, Ezine, Hellim, Malatya, Mihalic, Orgu, Urfa, and Van Otlu, were comparatively studied for their volatile profiles. One hundred and twelve volatile compounds were identified in the cheeses by solid-phase microextraction combined with gas chromatography-mass spectrometry and the results are discussed based on their chemical classes (31 esters, 7 acids, 18 ketones, 3 aldehydes, 24 alcohols, 10 terpenes, and 19 miscellaneous compounds). Esters, ketones, and alcohols were the most abundant classes identified and were highly dependent on the variety of cheese. Principal component analysis was applied to aid the interpretation of the gas chromatography-mass spectrometry data and to distinguish the cheeses. Divle Tulum cheese had high levels of aldehydes, ketones, and alcohols and separated from all the other cheeses, and the cheeses including Dil, Hellim, Malatya, Orgu, and Urfa grouped together. The last group of cheeses had low levels of volatiles stemming probably from the restricting effect of scalding or cooking that are employed in the manufacture of these cheeses and on the biochemical and/or microbial activity. Civil, Ezine, and Mihalic cheeses had somewhat different aroma profiles, but they were closely located near the cheeses including Dil, Urfa, Orgu, etc. The results suggest that each variety of cheese had different volatiles profile and that the manufacturing technique as well as ripening conditions of the cheeses played a major role on the individual volatile profiles.en_US
dc.description.sponsorshipScientific Research Projects Unit of Inonu University, Turkey [2007/31]en_US
dc.description.sponsorshipThis study was funded in part by Scientific Research Projects Unit of Inonu University, Turkey (Project No. 2007/31). Also, Professor B. Ozer is acknowledged for critical reading of the article.en_US
dc.identifier.doi10.1080/10942912.2011.587625
dc.identifier.endpage1653en_US
dc.identifier.issn1094-2912
dc.identifier.issn1532-2386
dc.identifier.issue7en_US
dc.identifier.scopus2-s2.0-84878715494en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage1630en_US
dc.identifier.urihttps://doi.org/10.1080/10942912.2011.587625
dc.identifier.urihttps://hdl.handle.net/11616/96083
dc.identifier.volume16en_US
dc.identifier.wosWOS:000319382100020en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherTaylor & Francis Incen_US
dc.relation.ispartofInternational Journal of Food Propertiesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectCheesesen_US
dc.subjectVolatilesen_US
dc.subjectAmino acid catabolismen_US
dc.subjectFatty acid catabolismen_US
dc.subjectSPMEen_US
dc.subjectGC-MSen_US
dc.titleSPME/GC-MS Characterization and Comparison of Volatiles of Eleven Varieties of Turkish Cheesesen_US
dc.typeArticleen_US

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