Yıl: 2009 Cilt: 34 Sayı: 6 Sayfa Aralığı: 373 - 380 Metin Dili: Türkçe İndeks Tarihi: 29-07-2022

Ezine peyniri I. aroma karakterizasyonu

Öz:
Bu çalışmanın amacı, bir yıllık depolama sonucu Ezine peynirinin aroma-aktif bileşenlerinde ve duyusal özelliklerinde meydana gelen değişimi belirleyerek enstrümental ve duyusal analizler sonucu elde edilen bulgular arasındaki ilişkiyi göstermektir. Peynir örneklerindeki aroma-aktif bileşenler Termal Desorpsiyon-Gaz Kromatografisi Olfaktometri sistemi (TD-GCO) kullanılarak saptanmıştır. Ayrıca tarife dayalı duyusal analiz tekniği kullanılarak lezzet özellikleri dokuz uzman panelist tarafından belirlenmiştir. Gaz kromatografisi olfaktometri ile belirlenen aroma-aktif bileşenler çoğunlukla aldehitler, ketonlar, esterler ve asitlerdir. Yüksek aroma yoğunluğuna sahip bazı aroma maddeleri şunlardır: asetaldehit (yeşil elma), diasetil (tereyağı), hekzanal (kesilmiş çimen), etilbütanoat (şekerli sakız), dimetil sülfit (kaynamış mısır), (Z)-4-heptenal (okside yağ), 1-okten-3-on (mantar), asetik asit (sirke) ve bütirik asit (ransit). Pişmiş, PAS, kremamsı ve fermente terimleri de karakteristik duyusal tanımlayıcılar olarak belirlenmiştir.
Anahtar Kelime: peynir yapımı aromatik bileşikler peynir Ezine Cheese duyusal değerlendirme

Konular: Kimya, Analitik Gıda Bilimi ve Teknolojisi

Ezine cheese I. aroma characterisation

Öz:
The aim of this study was to determine the changes in aroma-active compounds and sensory properties of Ezine cheese during one year storage and to show the relation between findings of instrumental analysis and sensory evaluation. Aroma-active compounds of the cheese samples were determined using Thermal Desorption Gas Chromatography Olfactometry system (TD-GCO). In addition, descriptive sensory evaluation technique was used by nine expert panelists to determine flavor characteristics. Aroma-active compounds determined by GCO were mostly aldehydes, ketones, esters and acids. The following compounds exhibited high intensity of aroma: acetaldehyde (green apple), diacetyl (butter), hexanal (cut-grass), ethylbutanoat (sugar bubble gum), dimethylsulfide (cooked corn), (Z)-4-heptenal (oxidized fat), 1-octen-3-one (mushroom), acetic acid (vinegar) and butyric acid (rancid). Cooked, whey, creamy and fermented terms were determined as characteristic sensory descriptors.
Anahtar Kelime: sensory evaluation cheesemaking aromatic compounds cheeses Ezine Cheese

Konular: Kimya, Analitik Gıda Bilimi ve Teknolojisi
Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
0
0
0
  • 1. Anon 1995. TS 591 Beyaz Peynir. Türk Standardları Enstitüsü. Necatibey Cad. 112, Bakanlıklar, Ankara
  • 2. Anon 2006. TPE Coğrafi İşaret Tescil Belgesi, Türk Patent Enstitüsü, Yenimahalle, Ankara.
  • 3. Grosch W. 1993. Dedection of potent odorants in foods by aroma extract dilution analysis. Trends Food Sci Technol, 4: 68-71.
  • 4. Friedrich JE, Acree T E. 1998. Gas chromatography olfactometry (GC/O) of dairy products. Int Dairy J, 8: 235-241.
  • 5. Milo C, Reineccius GA. 1997. Identification and quantification of potent odorants in regular-fat and low-fat mild Cheddar cheese. J Agric Food Chem, 45: 3590-3594.
  • 6. Massouras T, Papa EC, Mallatou H. 2006. Headspace analysis of volatile flavour compounds of Teleme cheese made from sheep and goat milk. Int J Dairy Tech, 59: 250-256.
  • 7. Kaminarides S, Stamou P, Massouras T. 2007. Changes of organic acids, volatile aroma compounds and sensory characteristics of Halloumi cheese kept in brine. Food Chem, 200, 219-225.
  • 8. Preininger M, Grosch W. 1994. Evaluation of key odorants of the neutral volatiles of Emmentaler cheese by the calculation of odour activity values. Lebensm-Wiss u-Technol, 27: 237-244.
  • 9. Qian M, Reineccius G. 2002. Identification of aroma compounds in Parmigiano-Reggiano cheese by gas chromatography/ olfactometry. J Dairy Sci, 85: 1362-1369.
  • 10. Akın N, Aydemir S, Kocak C, Yıldız MA. 2003. Changes of free fatty acid contents and sensory properties of White pickled cheese during ripening. Food Chem, 80: 77-83.
  • 11. Göncü A, Alpkent Z. 2005. Sensory and chemical properties of White pickled cheese produced using kefir, yoghurt or a commercial cheese culture as a starter. Int Dairy J, 15: 771-776.
  • 12. Karagul-Yuceer Y, Isleten M, Uysal-Pala C. 2007. Sensory characteristics of Ezine cheese. J Sensory Stud, 22: 49-65.
  • 13. Van den Dool H, Kratz PD. 1963. A Generalization of the retention index system including linear temperature programmed gas liquid partition chromatography. J Chromatogr, 11: 463-471.
  • 14. Meilgaard M, Civille GV, Carr B T. 1999. Descriptive analysis techniques. In Sensory Evaluation Techniques, pp. 161-170, 3. Ed. CRC Pres, Inc. Boca Raton, FL.
  • 15. Anon 2006. SPSS Professional Statistics 15.0. SPSS Inc. Chicago, IL
  • 16. Mahajan SS, Goddik L, Qian MC. 2004. Aroma compounds in sweet whey powder. J Dairy Sci, 87: 4057-4063.
  • 17. Karagul-Yuceer Y, Cadwallader KR, Drake MA. 2003. Aroma-active components of liquid Cheddar whey, J Food Sci, 68, 1215-1219.
  • 18. Drake MA, Karagül-Yüceer Y, Chen XQ, Cadwallader RK. 1999. Characterization of desirable and undesirable Lactobacilli from cheese in fermented milk, Lebensm-Wiss u-Technol, 32, 433-439.
  • 19. Avsar YK, Karagül-Yüceer Y, Drake MA, Singh TK, Yoon Y, Cadwallader KR. 2004. Characterization of nutty flavor in Cheddar cheese, J Dairy Sci, 87: 1999-2010.
  • 20. Friedeck K G, Karagul-Yuceer Y, Drake M A. 2003. Soy protein fortification of a low-fat dairy based ice cream, J Food Sci, 68: 2651-2657.
  • 21. Schieberle P, Gassenmeier K, Guth H, Sen A, Grosch W. 1993. Character Impact Odor compounds of different kinds of butter. Lebensm-Wiss u-Technol, 26: 347-356.
  • 22. Carunchia Whetstine ME, Karagül-Yüceer Y, Avsar YK, Drake MA. 2003. Identification and quantification of aroma components in fresh Chevre-style goat cheese. J Food Sci, 68: 2441-2447.
  • 23. Bintsis T, Robinson R K. 2004. A Study of the effects of adjunct cultures on the aroma compounds of Feta-type cheese. Food Chem, 88: 435–441.
  • 24. Suriyaphan O, Drake MA, Chen XQ, Cadwallader KR. 2001. Characteristic aroma components of British Farmhouse Cheddar cheese. J Agric Food Chem, 49: 1382-1387.
  • 25. Muir DD, Hunter EA, Banks JM, Horne DS. 1995. Sensory properties of hard cheese: identification of key attributes. Int Dairy J, 5: 157-177.
  • 26. Rychlik M, Bosset JO. 2001. Flavour and off-flavour compounds of Swiss Gruyere cheese. Evaluation of potent odorants. Int Dairy J, 11:895-901.
  • 27. Peres C, Denoyer C, Tournayre P, Berdague JL. 2002. Fast characterization of cheeses by dynamic headspace-mass spectrometry. Anal Chem, 74: 1386-1392.
  • 28. Frank DC, Owen CM, Patterson J. 2004. Solid phase microextraction (SPME) combined with gas-chromatography and olfactometry-mass spectrometry for characterization of cheese aroma compounds. Lebensm-Wiss u-Technol, 37: 139-154.
APA YÜCEER Y, İŞLETEN HOŞOĞLU M, MENDEŞ M (2009). Ezine peyniri I. aroma karakterizasyonu. , 373 - 380.
Chicago YÜCEER Yonca Karagül,İŞLETEN HOŞOĞLU Müge,MENDEŞ Mehmet Ezine peyniri I. aroma karakterizasyonu. (2009): 373 - 380.
MLA YÜCEER Yonca Karagül,İŞLETEN HOŞOĞLU Müge,MENDEŞ Mehmet Ezine peyniri I. aroma karakterizasyonu. , 2009, ss.373 - 380.
AMA YÜCEER Y,İŞLETEN HOŞOĞLU M,MENDEŞ M Ezine peyniri I. aroma karakterizasyonu. . 2009; 373 - 380.
Vancouver YÜCEER Y,İŞLETEN HOŞOĞLU M,MENDEŞ M Ezine peyniri I. aroma karakterizasyonu. . 2009; 373 - 380.
IEEE YÜCEER Y,İŞLETEN HOŞOĞLU M,MENDEŞ M "Ezine peyniri I. aroma karakterizasyonu." , ss.373 - 380, 2009.
ISNAD YÜCEER, Yonca Karagül vd. "Ezine peyniri I. aroma karakterizasyonu". (2009), 373-380.
APA YÜCEER Y, İŞLETEN HOŞOĞLU M, MENDEŞ M (2009). Ezine peyniri I. aroma karakterizasyonu. GIDA, 34(6), 373 - 380.
Chicago YÜCEER Yonca Karagül,İŞLETEN HOŞOĞLU Müge,MENDEŞ Mehmet Ezine peyniri I. aroma karakterizasyonu. GIDA 34, no.6 (2009): 373 - 380.
MLA YÜCEER Yonca Karagül,İŞLETEN HOŞOĞLU Müge,MENDEŞ Mehmet Ezine peyniri I. aroma karakterizasyonu. GIDA, vol.34, no.6, 2009, ss.373 - 380.
AMA YÜCEER Y,İŞLETEN HOŞOĞLU M,MENDEŞ M Ezine peyniri I. aroma karakterizasyonu. GIDA. 2009; 34(6): 373 - 380.
Vancouver YÜCEER Y,İŞLETEN HOŞOĞLU M,MENDEŞ M Ezine peyniri I. aroma karakterizasyonu. GIDA. 2009; 34(6): 373 - 380.
IEEE YÜCEER Y,İŞLETEN HOŞOĞLU M,MENDEŞ M "Ezine peyniri I. aroma karakterizasyonu." GIDA, 34, ss.373 - 380, 2009.
ISNAD YÜCEER, Yonca Karagül vd. "Ezine peyniri I. aroma karakterizasyonu". GIDA 34/6 (2009), 373-380.