Volatiles and sensory evaluation of goat milk cheese Gokceada as affected by goat breeds (Gokceada and Turkish Saanen) and starter culture systems during ripening

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dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authoridTölü, Cemil/0000-0002-6135-4502
dc.authoridSahingil, Didem/0000-0002-7354-0679
dc.authorwosidŞahingil, Didem/ABG-8429-2020
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.authorwosidTölü, Cemil/U-8796-2018
dc.contributor.authorHayaloglu, A. A.
dc.contributor.authorTolu, C.
dc.contributor.authorYasar, K.
dc.contributor.authorSahingil, D.
dc.date.accessioned2024-08-04T20:37:33Z
dc.date.available2024-08-04T20:37:33Z
dc.date.issued2013
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThe effect of goat breed and starter culture on volatile composition and sensory scores in goat milk cheese was studied during 90 d of ripening. Milk from 2 goat breeds (Gokceada and Turkish Saanen) and different starter culture systems (no starter, mesophilic and thermophilic starters) were used in the manufacture of goat milk cheeses (called Gokceada goat cheese). Volatile composition was determined by a solid-phase microextraction gas chromatography-mass spectrometric method. Sixty compounds including esters (13), carboxylic acids (7), aldehydes (6), ketones (8), alcohols (14), and miscellaneous compounds (12) were identified. Esters, alcohols, and carboxylic acids were the main classes of volatile components in the cheeses. Both qualitatively and quantitatively, the use of different starter cultures and goat breeds significantly influenced the volatile fraction of goat milk cheese. Decanoic, hexanoic, and octanoic (commonly named capric, caproic, and caprylic) acids were indicator compounds to distinguish the goat breeds. Principal component analysis grouped the cheeses based on the use of starter culture and goat breed. Starter-free cheeses were separately located on the plot and age-related changes were present in all samples. Sensory evaluation of 90-d-old cheeses showed that the cheeses from the Gokceada breed received higher odor, flavor, and quality scores than those from the Turkish Saanen breed, and cheeses made using mesophilic starters resulted in the most satisfactory scores for flavor and quality attributes. In conclusion, goat milk cheeses made using milk from Gokceada goats and mesophilic starter culture had the best quality in terms of volatile composition and sensory attributes.en_US
dc.description.sponsorshipScientific Research Projects Unit of Canakkale Onsekiz Mart University (BAP Project) [2010/104]en_US
dc.description.sponsorshipThis work was funded by Scientific Research Projects Unit of Canakkale Onsekiz Mart University (BAP Project No: 2010/104). T. Savas (Animal Sciences, Canakkale Onsekiz Mart University, Canakkale, Turkey) is acknowledged for sharing his experience in statistics and animal production.en_US
dc.identifier.doi10.3168/jds.2012-6170
dc.identifier.endpage2780en_US
dc.identifier.issn0022-0302
dc.identifier.issn1525-3198
dc.identifier.issue5en_US
dc.identifier.pmid23453516en_US
dc.identifier.scopus2-s2.0-84876740635en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage2765en_US
dc.identifier.urihttps://doi.org/10.3168/jds.2012-6170
dc.identifier.urihttps://hdl.handle.net/11616/96026
dc.identifier.volume96en_US
dc.identifier.wosWOS:000317703000005en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevier Science Incen_US
dc.relation.ispartofJournal of Dairy Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectgoat cheeseen_US
dc.subjectvolatile compositionen_US
dc.subjectsensory evaluationen_US
dc.subjectripeningen_US
dc.titleVolatiles and sensory evaluation of goat milk cheese Gokceada as affected by goat breeds (Gokceada and Turkish Saanen) and starter culture systems during ripeningen_US
dc.typeArticleen_US

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