Characterizing volatile compounds and proteolysis in Gokceada artisanal goat cheese

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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.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.authorwosidTölü, Cemil/U-8796-2018
dc.authorwosidŞahingil, Didem/ABG-8429-2020
dc.contributor.authorHayaloglu, A. A.
dc.contributor.authorYasar, K.
dc.contributor.authorTolu, C.
dc.contributor.authorSahingil, D.
dc.date.accessioned2024-08-04T20:37:37Z
dc.date.available2024-08-04T20:37:37Z
dc.date.issued2013
dc.departmentİnönü Üniversitesien_US
dc.descriptionInternational Dairy Federation (IDF) International Symposium on Sheep, Goat and other Non-Cow Milk -- MAY 16-18, 2011 -- Athens, GREECEen_US
dc.description.abstractThe objective of the study was to determine the gross composition, proteolysis and volatile compounds in Gokceada goat cheese and to provide initial information on its manufacturing and ripening processes. Gokceada goat cheese is traditionally manufactured from raw goat milk in Gokceada (Imbros) island, Canakkale, Turkey. In the present study, 23 commercial samples were characterized. Urea-polyacrylamide gel electrophoresis of the water-insoluble fractions showed that both alpha(s)- and beta-caseins were extensively decomposed, but beta-casein was less degraded compared to alpha(s)-casein. RP-HPLC of peptide profiles in the water-soluble fractions demonstrated qualitative and quantitative differences among the samples. Sixty volatile compounds were identified by SPME/GC-MS technique with alcohols and esters as the principal class of volatile components in the cheeses. In general, relatively large variability in gross composition and concentration of volatile aroma was found, which probably reflects lack of standardization in the production of the cheese. (C) 2013 Elsevier B.V. All rights reserved.en_US
dc.description.sponsorshipInt Dairy Federat (IDF),Hellen Milk & Meat Org,Hellen Minist Rural Dev & Fooden_US
dc.identifier.doi10.1016/j.smallrumres.2013.01.001
dc.identifier.endpage194en_US
dc.identifier.issn0921-4488
dc.identifier.issn1879-0941
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-84878375595en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage187en_US
dc.identifier.urihttps://doi.org/10.1016/j.smallrumres.2013.01.001
dc.identifier.urihttps://hdl.handle.net/11616/96076
dc.identifier.volume113en_US
dc.identifier.wosWOS:000320493200030en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofSmall Ruminant Researchen_US
dc.relation.publicationcategoryKonferans Öğesi - Uluslararası - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCheeseen_US
dc.subjectGross compositionen_US
dc.subjectProteolysisen_US
dc.subjectVolatile compoundsen_US
dc.subjectGokceadaen_US
dc.subjectTurkeyen_US
dc.titleCharacterizing volatile compounds and proteolysis in Gokceada artisanal goat cheeseen_US
dc.typeConference Objecten_US

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