Volatile compounds and biogenic amines during the ripening of mold-ripened Civil cheese manufactured using three different strains of Penicillium roqueforti

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dc.authoridCakmakci, Songul/0000-0003-0334-5621
dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authoridGürkan, Hacer/0000-0003-3529-5710
dc.authoridYilmaztekin, Murat/0000-0002-5667-9169
dc.authorwosidCakmakci, Songul/ABC-1586-2021
dc.authorwosidCakmakci, Songul/AAJ-3383-2021
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.authorwosidGürkan, Hacer/ABC-3157-2020
dc.authorwosidYilmaztekin, Murat/N-9692-2013
dc.contributor.authorGurkan, H.
dc.contributor.authorYilmaztekin, M.
dc.contributor.authorCakmakci, S.
dc.contributor.authorHayaloglu, A. A.
dc.date.accessioned2024-08-04T20:45:31Z
dc.date.available2024-08-04T20:45:31Z
dc.date.issued2018
dc.departmentİnönü Üniversitesien_US
dc.description.abstractPractical applications Three different strains of Penicillium roqueforti were used for the manufacture of mold-ripened Civil cheese and these cheeses were ripened at 4 and 10 degrees C for 90 days. Sixty-five volatile compounds were identified in the volatile fractions of the cheeses. The concentration of volatile compounds in cheeses was significantly affected ripening time temperature and by mold strains a lesser extent. 3-Methyl-1-butanol, 2-nonanol, methyl dodecanoate, butanoic acid, and decanoic acid were the most frequently identified volatiles. Tryptamine, 2-phenylethylamine, putrescine, cadaverine, tyramine, spermidine, and spermine were also found. The most abundant biogenic amine was cadaverine. The formation of biogenic amines was significantly influenced by strain, ripening time, and temperature. The biogenic amine content was found to be between 2.41 and 228.94 mu g/g cheese. Ripening temperature and ripening time significantly influenced the formation of volatile compounds and biogenic amines. Moldy Civil is a traditional cheese variety produced in the eastern Anatolian region of Turkey and it is protected by geographical indication by Turkish Patent and Trademark Office (TURKPATENT) by 2010. It is manufactured using skimmed milk which is spontaneously acidified with native lactic acid bacteria and also the addition of preacidified whey. Three strains of P. roqueforti was used in Moldy Civil cheese-making and strains of the mold changed the volatile profiles and the levels of biogenic amines less than ripening time and temperature. Methyl ketones and alcohols were the dominant groups in volatiles, while cadaverine was found to be principal biogenic amine in Moldy Civil cheese. Use of P. roqueforti strains contributed to the formation of the volatile fraction of the cheese; however, the level of biogenic amines changed by P. roqueforti strains a lesser extent.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK) [111 O 199]; Inonu University Scientific Research Project Unit [2012/174]en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK), Grant/Award Number: 111 O 199; Inonu University Scientific Research Project Unit, Grant/Award Number: 2012/174en_US
dc.identifier.doi10.1111/jfs.12568
dc.identifier.issn0149-6085
dc.identifier.issn1745-4565
dc.identifier.issue6en_US
dc.identifier.scopus2-s2.0-85055705011en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1111/jfs.12568
dc.identifier.urihttps://hdl.handle.net/11616/98512
dc.identifier.volume38en_US
dc.identifier.wosWOS:000452305000045en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal of Food Safetyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCamembert Cheeseen_US
dc.subjectPotent Odorantsen_US
dc.subjectWhey Cheeseen_US
dc.subjectProfilesen_US
dc.subjectProteolysisen_US
dc.titleVolatile compounds and biogenic amines during the ripening of mold-ripened Civil cheese manufactured using three different strains of Penicillium roquefortien_US
dc.typeArticleen_US

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