Some carbonyl compounds and free fatty acid composition of Afyon Kaymagi (clotted cream) and their effects on aroma and flavor
GRASAS Y ACEITES, vol.62, no.4, pp.418-427, 2011 (SCI-Expanded, Scopus)
- Publication Type: Article / Article
- Volume: 62 Issue: 4
- Publication Date: 2011
- Doi Number: 10.3989/gya.011611
- Journal Name: GRASAS Y ACEITES
- Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Page Numbers: pp.418-427
- Keywords: Afyon Kaymagi (clotted cream), Aroma and flavor-Carbonyl compounds, Free fatty acids, Lactic acid
- Open Archive Collection: AVESIS Open Access Collection
- Ankara University Affiliated: Yes
Abstract
Some carbonyl compounds (acetaldeyhde, acetone, butanone-2 and diacetyl), the lactic acid and free fatty acid compositions of Afyon kaymagi, produced from pure buffalo milk obtained from seven different farms, and their effects on aroma and flavor were investigated. Acetone was found in the highest amount of carbonyl compounds. Butyric, stearic, oleic, linoleic and linolenic acids were characteristic free fatty acids for Afyon Kaymagi. The effect of the investigated compounds on the aroma and flavor scores (AFS) of Afyon Kaymagi was found to be 93.3%. Lactic acid was negatively correlated but was the second most important compound for the aroma and flavor of Afyon Kaymagi (R-2 = 40%). The investigated carbonyl compounds explained only 3.2% of the variation in aroma and flavor of Afyon Kaymagi. Lactic acid, acetone, diacetyl, C-4:0, C-8:0, C-12:0 and C-18:0 had negative effects on the AFS, but acetaldehyde, butanone-2, C-6:0, C-10:0, C-14:0, C-16:0, C-18:1, C-18:2 and C-18:3 were positively related to the AFS.