| Title: | Volatile compound profiling of Turkish Divle Cave cheese during production and ripening |
| Author(s): | Ozturkoglu-Budak S; Gursoy A; Aykas DP; Kocak C; Donmez S; de Vries RP; Bron PA; |
| Address: | "Department of Dairy Technology, Faculty of Agriculture, Ankara University, 06110 Ankara, Turkey; Fungal Physiology, CBS-KNAW Fungal Biodiversity Centre & Fungal Molecular Physiology, Utrecht University, 3584 Utrecht, the Netherlands. Electronic address: budak@ankara.edu.tr. Department of Dairy Technology, Faculty of Agriculture, Ankara University, 06110 Ankara, Turkey. Department of Food Science and Technology, The Ohio State University, 110 Parker Food Science and Technology Building, 2015 Fyffe Road, Columbus 43210; Department of Food Engineering, Faculty of Engineering, Adnan Menderes University, 09100 Aydin, Turkey. Department of Food Engineering, Faculty of Engineering, University of Ankara, 06110 Ankara, Turkey. Fungal Physiology, CBS-KNAW Fungal Biodiversity Centre & Fungal Molecular Physiology, Utrecht University, 3584 Utrecht, the Netherlands. NIZO Food Research, 6718 Ede, the Netherlands" |
| ISSN/ISBN: | 1525-3198 (Electronic) 0022-0302 (Linking) |
| Abstract: | "The formation of volatile compounds in Turkish Divle Cave cheese produced in 3 different dairy farms was determined during production and ripening, revealing 110 compounds including acids, alcohols, ketones, esters, and terpenes. The presence and concentration of these volatile compounds varied between specific phases of the production and the 120-d ripening process. Smaller differences were also detected between cheeses produced at different farms. Carboxylic acids were established as a major class at the end of ripening. The relative amounts of acids and ketones increased until d 90 of ripening, whereas alcohols increased for the first 30d and tailed off during the remaining part of the ripening process. The level of esters increased gradually until the end of ripening. Butanoic, acetic, and valeric acids, 2-butanol, 2-butanone, 2-heptanone, ethyl butanoate, alpha-pinene, and toluene were the most abundant compounds, likely contributing to the characteristic aroma of this traditional cheese" |
| Keywords: | Animals Cheese/*analysis Food Handling Odorants/analysis Sheep Turkey Volatile Organic Compounds/*analysis Divle ewe cheese ripening traditional volatile; |
| Notes: | "MedlineOzturkoglu-Budak, S Gursoy, A Aykas, D P Kocak, C Donmez, S de Vries, R P Bron, P A eng 2016/04/25 J Dairy Sci. 2016 Jul; 99(7):5120-5131. doi: 10.3168/jds.2015-10828. Epub 2016 Apr 20" |
