Volatilome profile (HS-SPME/GCeMS) and proteolysis in Beyaz peynir (white-brined cheese) made using different probiotic adjunct cultures and ripening under brine or vacuum package systems, and chemometric analysis

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dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.contributor.authorErkaya-Kotan, Tuba
dc.contributor.authorHayaloglu, Ali Adnan
dc.date.accessioned2024-08-04T20:55:05Z
dc.date.available2024-08-04T20:55:05Z
dc.date.issued2024
dc.departmentİnönü Üniversitesien_US
dc.description.abstractProbiotic Beyaz peynir (white -brined cheese) was manufactured using two different adjunct probiotic bacteria (Lactobacillus acidophilus DSMZ 20079 and Bifidobacterium bifidum DSMZ 20456) and the influence of these bacteria and different packaging systems (vacuum package and under brine) on the changes in the volatilome and proteolysis throughout the ripening was investigated. Packaging type, addition of the adjunct culture, and ripening time changed the volatilome profile and proteolysis of the cheeses both qualitatively and quantitatively. A total of 54 volatile compounds and their levels greatly differed among the cheeses depending on the factors studied. Principal component analysis (PCA), partial least squares -discriminant analysis (PLS-DA), and heatmap clustering analysis were performed to distinguish the different components in the cheeses in relation to their ripening time, adjunct culture, and packaging types. PCA and heatmap clustering analysis results were in accordance with each other. The models provided a good tool for discriminating the volatile compounds of Beyaz peynir samples in terms of the treatments applied. (c) 2024 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.idairyj.2024.105894
dc.identifier.issn0958-6946
dc.identifier.issn1879-0143
dc.identifier.scopus2-s2.0-85185201619en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.idairyj.2024.105894
dc.identifier.urihttps://hdl.handle.net/11616/101821
dc.identifier.volume152en_US
dc.identifier.wosWOS:001188085400001en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofInternational Dairy Journalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectLactic-Acid Bacteriaen_US
dc.subjectLactobacillus-Acidophilusen_US
dc.subjectBifidobacterium-Bifidumen_US
dc.subjectSensory Characteristicsen_US
dc.subjectSelective Enumerationen_US
dc.subjectFlavor Compoundsen_US
dc.subjectAroma Compoundsen_US
dc.subjectMilken_US
dc.subjectManufactureen_US
dc.subjectAttributesen_US
dc.titleVolatilome profile (HS-SPME/GCeMS) and proteolysis in Beyaz peynir (white-brined cheese) made using different probiotic adjunct cultures and ripening under brine or vacuum package systems, and chemometric analysisen_US
dc.typeArticleen_US

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