Physicochemical, textural, volatile, and sensory profiles of traditional Sepet cheese

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dc.authoridKaragül Yüceer, Yonca / 0000-0002-9028-2923
dc.contributor.authorErcan, D.
dc.contributor.authorKorel, F.
dc.contributor.authorKaragül Yüceer, Yonca
dc.contributor.authorKınık, O.
dc.date.accessioned2025-01-27T20:59:41Z
dc.date.available2025-01-27T20:59:41Z
dc.date.issued2011
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractCharacterization of traditional cheeses is important for the protection of diversity of tradition and contributing baseline data for further research and quality control. Sepet cheese is a traditional cheese and specific to the Aegean region of Turkey. In this study, 52 Sepet cheese samples were analyzed to characterize the physicochemical, textural, volatile compounds, and sensory profiles. The changes in the physicochemical and volatile compositions were investigated during production and ripening periods. The average dry matter (DM; 55.16%), fat-in-DM (45.80%), protein (29.18%), salt-in-DM (12.88%), water activity (0.83), pH (5.50), titratable acidity (1.69%), ripening and lipolysis indices (11.06 and 6.36), firmness (212.20 N), springiness (0.62), cohesiveness (0.57), adhesiveness (0.48 Nmm), and chewiness (66.87 N) values of Sepet cheese samples were determined. Hexanoic, octanoic, decanoic, and butyric acids, which were responsible for the cheesy, waxy, goaty odors, were the most abundant volatile compounds in these cheeses. Most of the volatile compounds increased significantly during production and ripening. Significant changes in most of the physicochemical characteristics were observed up to the third month of ripening. As a result of the descriptive sensory analysis, Sepet cheeses were described with descriptors such as free fatty acid, animal like, sulfurous, creamy, cooked, and whey, and aromatics with high salty basic taste.
dc.description.sponsorshipIzmir Institute of Technology [2008-IYTE-17]
dc.description.sponsorshipThis research was supported by the Research Funds of Izmir Institute of Technology (Project no 2008-IYTE-17). The authors thank the Biotechnology and Bioengineering Research Center and Environmental Research Center of Izmir Institute of Technology (Turkey) for providing the GC and GC/MS for aroma analysis. The authors also thank panel members for their participation.
dc.identifier.doi10.3168/jds.2010-3941
dc.identifier.endpage4312
dc.identifier.issn0022-0302
dc.identifier.issn1525-3198
dc.identifier.issue9
dc.identifier.pmid21854903
dc.identifier.scopus2-s2.0-80051778369
dc.identifier.scopusqualityQ1
dc.identifier.startpage4300
dc.identifier.urihttps://doi.org/10.3168/jds.2010-3941
dc.identifier.urihttps://hdl.handle.net/20.500.12428/26785
dc.identifier.volume94
dc.identifier.wosWOS:000294085600006
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier Science Inc
dc.relation.ispartofJournal of Dairy Science
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectSepet cheese
dc.subjecttexture
dc.subjectodor
dc.subjectsensory profile
dc.titlePhysicochemical, textural, volatile, and sensory profiles of traditional Sepet cheese
dc.typeArticle

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