The determination of volatile profile during the ripening period of traditional Tulum cheese from Turkey, produced in Anamur in the Central Taurus region and ripened in goatskin

Atik D. S., AKIN N., AKAL DEMİRDÖĞEN H. C., Kocak C.

INTERNATIONAL DAIRY JOURNAL, cilt.117, 2021 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 117
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1016/j.idairyj.2021.104991
  • Dergi Adı: INTERNATIONAL DAIRY JOURNAL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database
  • Ankara Üniversitesi Adresli: Evet

Özet

Traditional Tulum cheese, produced by nomads in Anamur in the Central Taurus region from raw goats' milk and ripened in goatskin, has characteristic taste, aroma, and specific flavours preferred over those of other Tulum cheeses. The volatile components and physicochemical properties of Tulum cheese were determined. Traditional Tulum cheese was sampled on days 7, 15, 30, 60, 90, and 180 and specimens examined in terms of dry matter, pH, titratable acidity, fat, protein (percentage) and volatile compounds. A total of 36 volatile compounds were identified using solid-phase microextraction during ripening of the Tulum cheese samples. They were composed of different chemical groups; carboxylic acids, alcohols, esters, ketones, aldehydes, terpenes, and hydrocarbons. Results revealed that acetic acid, 2,3-butanediol, ethyl acetate, and alpha-pinene were found as the dominant volatiles in the samples. (C) 2021 Elsevier Ltd. All rights reserved.