Characterization and Comparison of Free Fatty Acid Profiles of Eleven Varieties of Turkish Cheeses

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dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authoridkarabulut, ihsan/0000-0002-9014-8863
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.authorwosidkarabulut, ihsan/ABG-7556-2020
dc.contributor.authorHayaloglu, Ali Adnan
dc.contributor.authorKarabulut, Ihsan
dc.date.accessioned2024-08-04T20:37:36Z
dc.date.available2024-08-04T20:37:36Z
dc.date.issued2013
dc.departmentİnönü Üniversitesien_US
dc.description.abstractFree fatty acids profiles of 11 different cheese varieties sold in Turkey were determined to assess the development of lipolysis. Results obtained showed that the concentrations of short chain fatty acids (C-4 and C-6 free fatty acids) were close in all cheeses (P > 0.05), except for Canak cheese. However, significant differences were noted among the samples for other free fatty acids including C-8 to C-18:2 (P < 0.05). Palmitic (C-16) and oleic (C-18:1) acids were the most abundant free fatty acids in all cheese samples. Principal component analysis was applied to simplify interpretation of the data and distinguish the variety of the cheeses on the plot. Canak cheese gave a dramatically different free fatty acid profile from the other cheeses, probably because of the fact that ripening of this variety is achieved in the earthenware pots for about 1 year. Van Otlu (ripened with special herbs) and Civil (ripened by spontaneously molding on its surface) cheeses differed from the others by ANOVA and principal component analysis techniques. In conclusion, the degree of lipolysis in the cheeses could be classified into extreme (Canak), high (Civil, Divle Tulum, Mihalic, and Van Otlu), mild (Ezine, Orgu, and Urfa), and low (Dil, Hellim, and Malatya) based on their FFA 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 the Scientific Research Projects Unit of Inonu University, Turkey (Project No. 2007/31). The authors would like to thank H. Tanaci-Kaptanoglu (Antteknik Co., Inc., Ankara, Turkey) for her helpful technical assistance during the evaluation of FFA and Professor B. Ozer for critical reading of the manuscript.en_US
dc.identifier.doi10.1080/10942912.2011.587626
dc.identifier.endpage1416en_US
dc.identifier.issn1094-2912
dc.identifier.issn1532-2386
dc.identifier.issue6en_US
dc.identifier.scopus2-s2.0-84878271442en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage1407en_US
dc.identifier.urihttps://doi.org/10.1080/10942912.2011.587626
dc.identifier.urihttps://hdl.handle.net/11616/96070
dc.identifier.volume16en_US
dc.identifier.wosWOS:000320084700020en_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/closedAccessen_US
dc.subjectCheesesen_US
dc.subjectTurkeyen_US
dc.subjectFree fatty acidsen_US
dc.subjectGas chromatographyen_US
dc.subjectRipeningen_US
dc.titleCharacterization and Comparison of Free Fatty Acid Profiles of Eleven Varieties of Turkish Cheesesen_US
dc.typeArticleen_US

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