Ezine Cheese I. Aroma Characterisation (Turkish with English Abstract)

Objective & Hypothesis: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.

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Key Findings & Data: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).

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Conclusion & Impact:Cooked, whey, creamy and fermented terms were determined as characteristic sensory descriptors.

🔬Design:Research Article

📍Scope:Comprehensive Sample

⚙️Variables:Ezine peyniri · aroma bileşenleri · duyusal analiz

Abstract

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.

Özet

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.

Keywords

Ezine peyniri aroma bileşenleri duyusal analiz Ezine cheese aroma compounds sensory analysis

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Cite This Article

YÜCEER, Y. K., İŞLETEN, M., MENDEŞ, M. (2009). Ezine Cheese I. Aroma Characterisation (Turkish with English Abstract). Gıda, Cilt: 34 - Sayı: 6, 373–380. https://ajindex.com/articles/39717

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