Characterization of the chemistry, biochemistry and volatile profile of Kuflu cheese, a mould-ripened variety

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dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.contributor.authorHayaloglu, A. A.
dc.contributor.authorBrechany, E. Y.
dc.contributor.authorDeegan, K. C.
dc.contributor.authorMeSweeney, P. L. H.
dc.date.accessioned2024-08-04T20:30:48Z
dc.date.available2024-08-04T20:30:48Z
dc.date.issued2008
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThe chemistry, biochemistry and volatile compounds of Kuflu cheese, a Turkish mould-ripened variety were studied. A total of 29 samples were analysed and the titratable acidity, moisture, salt-in-moisture, fat-in-dry matter and total protein contents (as mean values) were 0.96%, 49.97%, 7.49%, 12.18% and 37.84%, respectively, and the pH of the cheeses was 6.29. Indices of proteolysis (i.e., the levels of pH 4.6- and trichloroacetic acid-soluble nitrogen) were high; however, these values were lower than those of other Blue cheeses probably due to proportionally higher levels of total nitrogen and salt-in-moisture in Kuflu cheese samples. Urea-polyacrylamide gel electrophoresis of the pH 4.6-insoluble fractions of the cheeses showed that both alpha(s1)- and beta-caseins were extensively degraded, but beta-casein was less degraded than alpha(s1)-casein. RP-HPLC peptide profiles of the pH 4.6-soluble fractions from Kuflu cheeses showed that some minor quantitative differences were found between the samples, while peptide profiles of the samples were qualitatively similar. One hundred and thirty-eight compounds were identified in the volatile fractions of Kuflu cheese by gas chromatography-mass spectrometry (GC-MS) using a solid-phase microextraction technique. Ketones and alcohols were the principal class of volatile components in Kuflu cheeses, and terpenes and sulphur compounds were found at substantial levels in the majority of the samples, but aldehydes and lactones were present at low levels. The RP-HPLC and GC-MS data were analysed by principal component analysis based on their peptide and volatile profiles, respectively. Kuflu cheeses obtained from different markets had some differences in terms of chemical composition, proteolysis and patterns of aroma compounds. (c) 2007 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.lwt.2007.08.020
dc.identifier.endpage1334en_US
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.issue7en_US
dc.identifier.scopus2-s2.0-43049128158en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1323en_US
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2007.08.020
dc.identifier.urihttps://hdl.handle.net/11616/94520
dc.identifier.volume41en_US
dc.identifier.wosWOS:000256407900023en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Science Bven_US
dc.relation.ispartofLwt-Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectKuflu cheeseen_US
dc.subjectblue cheesesen_US
dc.subjectmoulden_US
dc.subjectproteolysisen_US
dc.subjectvolatile compoundsen_US
dc.subjectprincipal component analysisen_US
dc.titleCharacterization of the chemistry, biochemistry and volatile profile of Kuflu cheese, a mould-ripened varietyen_US
dc.typeArticleen_US

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