Effect of Penicillium roqueforti and incorporation of whey cheese on volatile profiles and sensory characteristics of mould-ripened Civil cheese

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dc.authoridTahmas Kahyaoğlu, Deren/0000-0001-5863-1452
dc.authoridCakmakci, Songul/0000-0003-0334-5621
dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authoriddagdemir, elif/0000-0002-5610-0188
dc.authorwosidTahmas Kahyaoğlu, Deren/AAR-5760-2020
dc.authorwosidCakmakci, Songul/AAJ-3383-2021
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.authorwosidCakmakci, Songul/ABC-1586-2021
dc.contributor.authorCakmakci, Songul
dc.contributor.authorDagdemir, Elif
dc.contributor.authorHayaloglu, Ali A.
dc.contributor.authorGurses, Mustafa
dc.contributor.authorCetin, Bulent
dc.contributor.authorTahmas-Kahyaoglu, Deren
dc.date.accessioned2024-08-04T20:37:52Z
dc.date.available2024-08-04T20:37:52Z
dc.date.issued2013
dc.departmentİnönü Üniversitesien_US
dc.description.abstractIn this study, four different types of mould-ripened Civil cheese were manufactured. A defined (nontoxigenic) strain of a Penicillium roqueforti (SC 509) was used as secondary starter for the manufacture of mould-ripened Civil cheese with and without addition of the whey cheese Lor; in parallel, secondary starter-free counterparts were manufactured. A total of 83 compounds were identified. Ketones, alcohols and esters were the principal classes of volatile components. Principal component analysis of the headspace volatiles grouped cheeses by age and type. P.roqueforti inoculated cheese was clearly separated from the other cheeses at 180days of ripening, and these cheeses were characterised with high levels of ketones (e.g., 2-butanone, 2-heptanone). Differences in the panel scores between the cheese samples were not significant during the first stage of ripening (up to 60days); as ripening proceeded, these differences were become evident and P.roqueforti inoculated cheeses received higher scores than others. Addition of Lor in the manufacture of mould-ripened Civil cheese caused lower points by the sensory panel, and the cheese inoculated with P.roqueforti and Lor-free was the best type of mould-ripened Civil cheese. The results showed that the use of P.roqueforti in the manufacture of mould-ripened Civil cheese has significant impact on the volatile profiles and sensory attributes.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK, Turkey) [TUBITAK-TOVAG: 108 O 509]en_US
dc.description.sponsorshipThe authors are grateful to the Scientific and Technological Research Council of Turkey (TUBITAK, Turkey) for supporting this research (Project number TUBITAK-TOVAG: 108 O 509). The authors also thank Leben Food and Dairy Products (Erzurum, Turkey) for allowing the use of their equipments and other facilities during the manufacture of cheese.en_US
dc.identifier.doi10.1111/1471-0307.12069
dc.identifier.endpage526en_US
dc.identifier.issn1364-727X
dc.identifier.issn1471-0307
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-84885120993en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage512en_US
dc.identifier.urihttps://doi.org/10.1111/1471-0307.12069
dc.identifier.urihttps://hdl.handle.net/11616/96225
dc.identifier.volume66en_US
dc.identifier.wosWOS:000325360500008en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofInternational Journal of Dairy Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectMould-ripened Civil cheeseen_US
dc.subjectBlue cheeseen_US
dc.subjectPenicillium roquefortien_US
dc.subjectVolatile compositionen_US
dc.subjectSensory analysisen_US
dc.titleEffect of Penicillium roqueforti and incorporation of whey cheese on volatile profiles and sensory characteristics of mould-ripened Civil cheeseen_US
dc.typeArticleen_US

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