Yıl: 2017 Cilt: 54 Sayı: 1 Sayfa Aralığı: 27 - 35 Metin Dili: Türkçe İndeks Tarihi: 29-07-2022

Some Physicochemical Characteristics and Aroma Compounds of Izmir Tulum Cheese Produced with Different Milk Types

Öz:
B u çalışmada geleneksel bir türk peynir çeşidi olan İzmir Tulum Peyniri'nin fiziksel ve kimyasal gibi bazı karakteristik özellikleri ile aroma maddeleri çalışılmıştır. 21 adet inek sütünden ve 16 adet ise inek, koyun ve keçi sütü karışımından üretilen olmak üzere toplam 37 peynir örneği analiz edilmiştir. Yalnızca inek sütü kullanılarak üretilen 21 adet pH, titrasyon asitliği, kuru madde içeriği, yağ ve kurumaddede yağ, tuz ve kurumaddede tuz, toplam azot, protein, suda çözünen azot, trikloroasetik asitte çözünen azot, proteoz-pepton azotu değerleri sırasıyla 4.11-4.92, %0.522-1.408, %49.920-68.648, %17.50-30.50, %35.06-51.98, %2.340-4.563, %3.75-5.26, %3.29-4.29, %20.99-27.37, %0.47-1.21, %0.32-0.91, %0.12-0.46 arasında değişiklik göstermiştir. Buna ek olarak, inek, koyun ve keçi sütü karışımlarından üretilen toplam 16 peynir örneğinde bu değerler sırasıya 4.01-4.75, %0.86-1.447, %54.587-71.854, %24.00-32.00, %33.5952.71, %1.872-5.265, %3.02-9.65, %3.37-4.31, %21.50-27.50, %0.56-1.29, %0.341.03, %0.12-0.60 ve 14.51-33.78 arasında değişiklik göstermiştir. Izmir Tulum Peynirlerinin aroma maddesi profilleri katı faz mikroekstraksiyon tekniği ile gaz kromotografisinde belirlenmiştir. Gaz kromotografisinden elde edilen veriler uçucu profillerine dayalı temel bileşenler analizi ile analiz edilmiştir. Tulum peyniri örneklerinde serbest yağ asidi, ester, aldehit ve ketonlar temel aroma fraksiyonları olarak öne çıkmış ve aynı zamanda aroma maddesi kompozisyon özelliklerinin süt çeşidi ve üretim yöntemlerine göre etkilendiğini göstermiştir
Anahtar Kelime:

Konular: Ziraat Mühendisliği

Farklı Süt Çeşitleri ile Üretilen İzmir Tulum Peynirlerinin Bazı Fizikokimyasal Özellikleri ve Aroma Bileşikleri

Öz:
In this research some characteristics including physical, chemical, and volatilecompounds of Izmir Tulum Cheese; a Turkish artisanal cheese were studied. Atotal of 37 samples, 21 produced from cow’s milk (CM), 16 produced from themixture of cow’s, sheep’s and goat’s milks (MM) were analyzed. The pH, titratableacidity, dry matter contents, fat and fat-in-dry matter, salt and salt-in-dry matter,total nitrogen, protein, Water Soluble Nitrogen (WSN), Soluble Nitrogen inTrichloroacetic acid (TCA-N), Proteose-Peptone Nitrogen (PPN) values of 21cheese samples produced from cow’s milk (CM) varied between 4.11-4.92, 0.522-1.408%, 49.920-68.648%, 17.50-30.50%, 35.06-51.98%, 2.340-4.563%, 3.75-8.66%, 3.29-4.29%, 20.99-27.37%, 0.47-1.21%, 0.32-0.91%, 0.12-0.46%,respectively. In addition, characteristics stated above for a total of 16 cheesesamples produced from cow’s, sheep’s and goat’s milk (MM) varied between 4.01-4.75%, 0.86-1.447%, 54.587-71.854%, 24.00-32.00%, 33.59-52.71%, 1.872-5.265%, 3.02-9.65%, 3.37-4.31%, 21.50-27.50%, 0.56-1.29%, 0.34-1.03%, 0.12-0.60%, and 14.51-33.78, respectively. Volatile aroma compounds of Izmir TulumCheese samples were determined by gas chromatography (GC) using a solidphasemicroextraction technique. The GC data were analyzed by principalcomponent analysis based on their volatile profiles. Free fatty acids, esters,aldehydes, and ketones became prominent as aroma fractions in Izmir TulumCheese samples. It was also determined that the composition properties of aromacompounds were affected by milk type and production method.
Anahtar Kelime:

Konular: Ziraat Mühendisliği
Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
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APA Akpınar A, YERLİKAYA O, KINIK Ö, Korel F, KAHRAMAN C, Uysal H (2017). Some Physicochemical Characteristics and Aroma Compounds of Izmir Tulum Cheese Produced with Different Milk Types. , 27 - 35.
Chicago Akpınar Aslı,YERLİKAYA Oktay,KINIK Özer,Korel Figen,KAHRAMAN Cihan,Uysal Harun R. Some Physicochemical Characteristics and Aroma Compounds of Izmir Tulum Cheese Produced with Different Milk Types. (2017): 27 - 35.
MLA Akpınar Aslı,YERLİKAYA Oktay,KINIK Özer,Korel Figen,KAHRAMAN Cihan,Uysal Harun R. Some Physicochemical Characteristics and Aroma Compounds of Izmir Tulum Cheese Produced with Different Milk Types. , 2017, ss.27 - 35.
AMA Akpınar A,YERLİKAYA O,KINIK Ö,Korel F,KAHRAMAN C,Uysal H Some Physicochemical Characteristics and Aroma Compounds of Izmir Tulum Cheese Produced with Different Milk Types. . 2017; 27 - 35.
Vancouver Akpınar A,YERLİKAYA O,KINIK Ö,Korel F,KAHRAMAN C,Uysal H Some Physicochemical Characteristics and Aroma Compounds of Izmir Tulum Cheese Produced with Different Milk Types. . 2017; 27 - 35.
IEEE Akpınar A,YERLİKAYA O,KINIK Ö,Korel F,KAHRAMAN C,Uysal H "Some Physicochemical Characteristics and Aroma Compounds of Izmir Tulum Cheese Produced with Different Milk Types." , ss.27 - 35, 2017.
ISNAD Akpınar, Aslı vd. "Some Physicochemical Characteristics and Aroma Compounds of Izmir Tulum Cheese Produced with Different Milk Types". (2017), 27-35.
APA Akpınar A, YERLİKAYA O, KINIK Ö, Korel F, KAHRAMAN C, Uysal H (2017). Some Physicochemical Characteristics and Aroma Compounds of Izmir Tulum Cheese Produced with Different Milk Types. Ege Üniversitesi Ziraat Fakültesi Dergisi, 54(1), 27 - 35.
Chicago Akpınar Aslı,YERLİKAYA Oktay,KINIK Özer,Korel Figen,KAHRAMAN Cihan,Uysal Harun R. Some Physicochemical Characteristics and Aroma Compounds of Izmir Tulum Cheese Produced with Different Milk Types. Ege Üniversitesi Ziraat Fakültesi Dergisi 54, no.1 (2017): 27 - 35.
MLA Akpınar Aslı,YERLİKAYA Oktay,KINIK Özer,Korel Figen,KAHRAMAN Cihan,Uysal Harun R. Some Physicochemical Characteristics and Aroma Compounds of Izmir Tulum Cheese Produced with Different Milk Types. Ege Üniversitesi Ziraat Fakültesi Dergisi, vol.54, no.1, 2017, ss.27 - 35.
AMA Akpınar A,YERLİKAYA O,KINIK Ö,Korel F,KAHRAMAN C,Uysal H Some Physicochemical Characteristics and Aroma Compounds of Izmir Tulum Cheese Produced with Different Milk Types. Ege Üniversitesi Ziraat Fakültesi Dergisi. 2017; 54(1): 27 - 35.
Vancouver Akpınar A,YERLİKAYA O,KINIK Ö,Korel F,KAHRAMAN C,Uysal H Some Physicochemical Characteristics and Aroma Compounds of Izmir Tulum Cheese Produced with Different Milk Types. Ege Üniversitesi Ziraat Fakültesi Dergisi. 2017; 54(1): 27 - 35.
IEEE Akpınar A,YERLİKAYA O,KINIK Ö,Korel F,KAHRAMAN C,Uysal H "Some Physicochemical Characteristics and Aroma Compounds of Izmir Tulum Cheese Produced with Different Milk Types." Ege Üniversitesi Ziraat Fakültesi Dergisi, 54, ss.27 - 35, 2017.
ISNAD Akpınar, Aslı vd. "Some Physicochemical Characteristics and Aroma Compounds of Izmir Tulum Cheese Produced with Different Milk Types". Ege Üniversitesi Ziraat Fakültesi Dergisi 54/1 (2017), 27-35.